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!
Look for more lemon pudding inspiration!
This post was sponsored by the Kraft Tastemaker Program. All opinions remain, as always, my own.