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 package 1/3 less fat Philadelphia cream cheese 4 ounce, softened to room temperature
- 1 box Jell-O Instant Lemon Pudding 3.4 ounce size
- 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.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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