No-Bake Lemon Cheesecake Cups
Prep Time
Cooking Mode
½ cup 35% whipping cream, chilled
8 oz Compliments Cream Cheese
¼ cup icing sugar, sifted
1 tsp Sensations by Compliments Pure Vanilla Extract
1 cup prepared lemon curd
1 tsp lemon zest, plus more for garnish
½ cup plain 2% Greek yogourt
½ cup blueberries
½ cup 35% whipping cream, chilled
8 oz Compliments Cream Cheese
¼ cup icing sugar, sifted
1 tsp Sensations by Compliments Pure Vanilla Extract
1 cup prepared lemon curd
1 tsp lemon zest, plus more for garnish
½ cup plain 2% Greek yogourt
½ cup blueberries
Directions
1Beat whipping cream with electric mixer until stiff peaks form; set aside.
2In separate bowl, beat together cream cheese, icing sugar and vanilla until light and fluffy. Beat in lemon curd and 1 tsp (5 mL) lemon zest until blended. Fold in yogourt and reserved whipped cream.
3Divide into 8 small serving glasses (each serving is 1/2 cup/125 mL). Chill 4 hr. or up to overnight. Garnish with blueberries and lemon zest to serve.
Tips
1
Substitute cream cheese with mascarpone cheese.
2
Serve with cookie on the side for dipping.
3
Serve any leftovers as a dip with fresh fruit.
Disclaimer
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Personal Note
Personal Note
