No-Bake Lemon Cheesecake Stuffed Lemons

Ingredients

Lemon Shells

• 6 large lemons

• 1 tsp lemon zest (from the scooped lemons)

Cheesecake Filling

• 8 oz (225 g) cream cheese, softened

• ½ cup (120 ml) heavy whipping cream

• ⅓ cup (65 g) powdered sugar

• 1 tsp vanilla extract

• 2 tbsp fresh lemon juice

• 1 tsp lemon zest

Garnish

• Fresh blueberries

• Mint leaves

• Extra lemon zest (optional)

Instructions

Step 1: Prepare the Lemons

Slice the lemons in half lengthwise.

Using a spoon or citrus scoop, carefully remove the pulp while keeping the shells intact.

Pat the inside dry with paper towels.

Place the lemon halves on a tray or muffin tin so they stay level.

Step 2: Make the Cheesecake Filling

In a large bowl, beat the softened cream cheese until smooth.

Add the powdered sugar, vanilla extract, lemon juice, and lemon zest.

Mix until creamy.

In a separate bowl, whip the heavy cream to stiff peaks.

Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

Step 3: Fill the Lemons

Spoon or pipe the cheesecake filling into each lemon shell.

Smooth the tops with a spatula or the back of a spoon.

Refrigerate for 2–3 hours, or until firm.

Step 4: Garnish

Top each stuffed lemon with:

• A fresh blueberry

• A mint leaf

• A sprinkle of lemon zest (optional)

Serve chilled.

Serving Suggestions

These refreshing desserts pair well with:

• Iced tea

• Sparkling lemonade

• Fresh berries

• Shortbread cookies

• Vanilla whipped cream

Tips

• Chill the mixing bowl before whipping the cream for better volume.

• For a richer flavor, use full-fat cream cheese.

• Pipe the filling with a star tip for an elegant presentation.

• Freeze for 30 minutes before serving if you prefer a firmer texture.

• Best enjoyed within 2 days.

Prep Time: 20 minutes
Chill Time: 2–3 hours
Total Time: About 2 hours 20 minutes
Servings: 12 lemon halves