Lemon Cream No-Bake Mini-Cheesecakes

Lemon No-Bake Mini-Cheesecakes | www.foodiewithfamily.com

As I type this, spring is actually, kind of, sort of, quite nearly behaving like spring. As in, there’s sunshine and a breeze instead of gunmetal grey skies and a biting wind. Things smell fresh and muddy and I, for one, like it a lot.

I’m feeling sunshiney in the kitchen, too.  Our good weather activity level is something just shy of spastic, so I’m breaking out happy, fresh, filling-but-not-heavy recipes.

I’m excited to share a bright and sunny recipe to you today and -oh my goodness- I sure hope it’s as pretty where you live as it is here today. I’m a new member of the Kraft Tastemaker program and this recipe comes together in about five minutes using some of the best loved Kraft products available; Jello instant pudding and Philadelphia Cream Cheese.

Five minutes to creamy, lemony, cheesecake goodness? You want to be all in here, folks.

I use the “1/3 less fat” Philadelphia cream cheese because it’s a better-for-you dessert option. Feel free to choose the fat content of your milk according to your own preference: skim, 1%, 2% or whole milk -or, if you’re so inclined-soy, almond, rice or coconut milk will all work equally well here.

Whip up a batch of these adorable little single-serving size miniature no-bake cheesecakes tonight and save all sorts of time for going to the park with the kids, taking a stroll with your honey, walking the dog, or just generally enjoying the fact that the world seems to be waking back up from it’s winter hibernation. I’d say we’ve all earned a treat!

If you find yourself at my table for brunch one of these days, you’ll probably find these delicious and adorable mini-cheesecakes, along with some other great Kraft brunch recipes. As my boys say, every meal needs a dessert or two to be complete!

XO

Rebecca

Lemon Cream No-Bake Mini-Cheesecakes

Rating: 51

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 6 mini-cheesecakes

Serving Size: 1 min-cheesecake

Lemon Cream No-Bake Mini-Cheesecakes

Creamy, dreamy, lemony, no-bake, mini-cheesecakes are as bright and sunshiney a treat as the arrival of Spring!

Ingredients

  • 1 (4 ounce) package 1/3 less fat Philadelphia cream cheese, softened to room temperature
  • 1 box (3.4 ounce size) Jell-O Instant Lemon Pudding
  • 1 1/2 cups of milk
  • the juice and zest of 1/2 of a lemon
  • 1/2 teaspoon pure vanilla extract
  • 6 individual serving-size pre-made graham cracker crusts ~or~ 6 homemade individual serving size graham cracker crusts.*See Notes
  • Optional:
  • Whipped cream and lemon peel for garnish

Instructions

Whisk together the Jell-O Instant Lemon Pudding mix with the milk for 3 minutes, or until completely smooth. Set aside.

Using either a stand mixer fitted with a whisk attachment or a hand mixer, whip the softened cream cheese with the lemon juice and zest, and vanilla extract until it is loose and smooth. Add the lemon pudding to the bowl and mix until everything is evenly combined and smooth. Divide the mixture between the crusts and refrigerate for at least 30 minutes before serving.

If desired, garnish with a generous amount of whipped cream and some decorate lemon peels.

Notes

*You can, if desired, make one large no-bake cheesecake from this mixture by using one standard graham cracker pie crust; either homemade or purchased.

http://www.foodiewithfamily.com/2013/04/04/lemon-cream-no-bake-mini-cheesecakes/

Look for more lemon pudding inspiration!

This post was sponsored by the Kraft Tastemaker Program. All opinions remain, as always, my own.

Comments

  1. These look positively delicious!

  2. da papa says:

    mmmmm want some!

  3. Welcome Spring – finally! Such cute little desserts to brighten the day.

  4. What a beautiful little dessert, with a wonderful welcome to Spring!

  5. These look so yummy!

  6. Totes making these. Like for reals. I’m pinning it and making it hopefully next week. I’ll report back to you.

  7. I don’t mean to be rude, but does this mean your recipes will frequently include highly processed Kraft products now? I am disappointed.

    • I’m glad you asked that question, Jessie. I’m going to try to keep my answer concise, but you know how I tend to get wordy…

      I think of my blog as an extension of my table in my home. Much like my table -which is huge- I have room for all kinds of foods and recipes. I accommodate all kinds of people and tastes at my table and I hope to reflect that in my blog. It really is a scrapbook of how we eat here in my home.

      …And like that, I try to make allowances for all cooking levels and tastes here. Not everyone had the fortune to grow up around fearless and experimental cooks like I did. Some recipes will be toute simple and some will be complex and involved.

      Again, like at my table, I won’t be able to please everyone with every single recipe I make. (I’m looking in the general direction of my children who would be pleased if another vegetable never passed their lips.) …Here’s the thing. Not everyone digs all the ingredients I use all the time either. I have a friend who is allergic to ginger… She skips my curries and Asian dishes. Another poor soul is allergic to vanilla. Imagine that. Would you believe I know someone who hates cream cheese?

      Then you have all the special dietary needs; vegetarian, vegan, Paleo, raw foods, GAPS, WAPF, and all the various and varying levels of food allergies and sensitivities.

      I’m still trying to make a place for everyone at my table whatever their tastes and needs.

      I appreciate you being here. I think if you look around at the balance of how recipes are on my site, you’ll find that unchanged in the future. I hope you find enough to interest you and keep you coming back. I have a chair for you. :-D

      xo
      Rebecca

      • Perfectly said, Rebecca. I think your recipes show great balance and diversity. I’d love to sit at your table.

      • This was the best response to a question like this, ever. Very well said, Rebecca! I may have to borrow it :)

        • Caitlin says:

          Disappointed too. This is not real food, and the comparison to other tastes or allergies is not apt.

          • We’re going to have to agree to disagree. I’ve offered homemade instant pudding recipes on here before. Feel free to substitute it for the boxed one called for here. And if you’re opposed to a purchased graham cracker crust, I encourage you to make your own crumb crust. I’ve covered that here before, too. What it all boils down to, though, is offering a variety of foods for a variety of people. I won’t stop doing that.

        • Thanks, Kristen! Borrow freely!

  8. These, by the way, look so good. I’m excited to be on this panel of tastemakers with you :)

  9. Elvi Jo Dougherty says:

    Plus, I might add that food sourcing can be as important to you as you want it to be. Simply make a substitution. If you need guidance, ask the blogger. I’ve never met a blogger who doesn’t answer mail.

  10. mini sunshine in my mouth = perfection! love these :)

  11. Isn’t it awesome that we are lucky enough to have access to the Internet and the freedom to express our opinion. Or cook anything we want? Or NOT cook anything we don’t want?

  12. Yum! I adore mini desserts :) these look so lovely.

  13. Wow, the mini-cheesecakes look amazing! I can’t believe you don’t need to bake them. It sounds easy!

  14. MMMmmm! I love lemon in any form! Thanks for posting diverse recipes for us to enjoy :)

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