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closeup of a frosted lemon cookie cup lined with other cookie cups

Lemon Cream Pie Cookie Cups

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Julianne Dell
  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 22-24 Cookies
  • Category: Cookies
  • Method: Oven
  • Cuisine: American


These Lemon Cream Pie Cookie Cups will knock you socks off. Full of lemon flavor, these cookie cups have an easy lemon mousse filling and topped with Fresh Whipped Cream.


For the Cookies

  • 1¾ cups Graham cracker crumbs
  • 6 tablespoons unsalted butter
  • 3/4 cup unsalted butter, softened
  • 1 C Sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • 1 cup Lemon Cake Mix (dry mix)
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt

For the Mousse

  • ¾ cup milk
  • 1 package (3.4oz) instant lemon pudding
  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • Fresh Lemon for zesting


For the Cookies

  1. Preheat the oven to 350° F. Grease a mini muffin pan with cookie spray or Crisco.
  2. Use a food processor to grind graham crackers into a fine crumb.
  3. Melt butter in a microwave-safe bowl until melted. Combine melted butter with graham cracker crumbs and stir until there are no dry crumbs lefts.
  4. Spoon 1 tablespoon of graham crackers into the bottom of the mini muffin pan. Press down with a spoon or tart shaper.
  5. Allow butter to come to room temperature for about 30 minutes. Combine butter and sugar in your stand mixer and beat on medium speed until light and fluffy.
  6. Add egg and vanilla extract. Beat into butter and sugar until thoroughly mixed.
  7. In a medium-sized bowl, combine flour, dry lemon cake mix, baking powder, and salt. Stir to combine.
  8. Slowly add dry ingredients into the batter and beat on a low speed until the dough starts to form. If the dough is a little dry, add 1 tablespoon of milk. Set dough aside.
  9. Drop one tablespoon of dough into the greased mini muffin pan on top of the graham crackers. Bake at 350°F for 12-14 minutes.
  10. Remove cookies from the oven and allow to cool for at least 5 minutes. Use a tart shaper or the back of a spoon to gently push down the middle of the cookies. Allow to cool completely in the pan. Gently twist to release cookies from pan.

For the Mousse

  1. Combine instant lemon pudding mix with milk and whisk until powder dissolves. Refrigerate until pudding is firm.
  2. Put mixing bowl and whisk in the freezer for 15 minutes until completely cold. Whip heavy cream on medium-high speed for several minutes until bubbly.
  3. Add powdered sugar and beat on medium-high until stiff peaks form.
  4. Take 1 cup of the whipped cream and fold into pudding until mixed. Do not mix vigorously as it will deflate the whipped cream. Refrigerate until you are ready to assemble cookies.

To Assemble

  1. Put the lemon mouse in a Ziploc bag or large piping bag. Cut the tip off the end of the bag and gently fill the middle of the cookie cup with lemon mousse. Divide between cookie cups.
  2. Top mousse with a dollop of the leftover whipped cream and zest of lemon on top.
  3. Cookies must be refrigerated in an air-tight container after the mousse has been added.



I use a larger than standard size mini muffin pan (link in profile). For a standard size mini muffin pan, use a little less graham cracker and a little less cookie dough.