No Bake Mini Lemon Cheesecake Cooking on the Front Burner

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Perfect Blueberry Sauce. For the blueberry sauce, combine blueberries, water, sugar, cornstarch, vanilla extract, and lemon juice in a saucepan and bring to a boil. Reduce heat to simmer, stirring frequently, until the sauce thickens, about 3-5 minutes. Top each cheesecake cup with a spoonful of sauce.

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Prepare the lemon cheesecake. Combine both pudding mixes and 2 cups milk (this is different from the box directions) in a large bowl. Cut the block of cream cheese into cubes, and add to the pudding mixture. Mix well with a hand mixer until thoroughly combined, then fold in the cool whip. Crush the graham crackers.

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Add 1/3 of the whipped cream and gently fold in to lighten the cream cheese mixture. Then, add all but 1/2 cup of the remaining whipped cream and again gently fold to combine. Spoon lemon mousse mixture evenly into dessert cups and top with remaining 1/2 cup whipped cream. Cover and chill until set, at least 2 hours.

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Add the egg, vanilla, lemon juice and lemon zest and beat until well combined. 4. Add the dry ingredients to the wet ingredients and mix until smooth. Dough will be thick. 5. Makes balls of about 2 tbsp of dough. Press cookie dough in bottom and about 1/3-1/2 way up the sides of each cupcake cup, forming a cup shape.

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Swirl the cheesecake filling into each of the 6 prepared cups on top of the crumb mixture. Be sure to divide the filling evenly among the 6 cups. Place the cups in the fridge to chill for about 2 hours. Before serving, add a dollop of whipped cream and a lemon slice on top of each cup.

DLux Mini Dessert Cups Nobake Lemon Cheesecake

For the Mousse. In a medium bowl, beat the heavy cream into stiff peaks, add ¼ cup powdered sugar and beat again to incorporate the powdered sugar. Set aside. In a bowl, using a handheld mixer, beat the cream cheese until smooth. Add in the lemon zest, lemon curd and ¾ Cup powdered sugar and beat again until smooth.

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Place the white chocolate in a heatproof bowl and microwave on medium power in 30 second bursts until melted, stirring between each burst. Set aside to cool slightly. Beat the cream cheese in a large bowl with an electric mixer until smooth. Beat in the melted white chocolate and 1/4 cup of the lemon curd.

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Coconut-Lemon Cheesecake Cups: Mix shredded coconut into the cheesecake layer or use coconut cream instead of heavy cream for a tropical flavor. Mint-Lemon Cheesecake Cups: Infuse the cheesecake mixture with mint extract or finely chopped fresh mint for a refreshing twist.

No Bake Mini Lemon Cheesecake Cooking on the Front Burner

In a mixing bowl whisk together graham cracker crumbs and sugar. Pour in butter and stir until evenly moistened. Divide mixture among 8 - 10 dessert cups and lightly press into an even layer, set aside. Pour lemon juice and water into a small bowl. Sprinkle gelatin evenly over top, let rest 5 minutes.

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In a medium mixing bowl, combine graham cracker crumbs and the melted butter. Use a fork to mix well and sprinkle the mixture evenly in the bottom of four 8-ounce dessert cups. Place in the fridge to chill while preparing the cheesecake filling. In a clean bowl, beat cream cheese until soft and blend in 1/2 cup of milk.

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How to Make These No-Bake Lemon Cheesecake Cups: For the crust, combine the cookie crumbs, melted butter, and lemon zest in a bowl and stir to combine. Spoon the crust into the bottom of 4 small jars or glasses, packing it down so it's firm. Set aside. Make the filling next. Using a stand or hand mixer, whip the cold cream until stiff peaks.

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Preheat the oven to 350F. Line cupcake tin with liners. Place a vanilla wafer at the bottom of each liner. Gently beat cream cheese, sugar and vanilla until smooth using an electric mixer. Gradually beat in fat free yogurt, egg whites, lemon juice, lemon zest and flour. Do not over beat.

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Add the eggs one at a time and mix well after each addition, scraping down the bowl to make sure everything is incorporated. Add the sour cream, vanilla, lemon juice and zest, and mix well on low speed until well blended. Divide the cream cheese mixture evenly between the 12 prepared cups and pour it in over the crusts.

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For the lemon layer. Add the lemon zest, lemon juice, maple syrup, coconut oil, coconut butter, vanilla powder, and a tiny bit of turmeric to a pot and set on medium heat. Whisk until the the coconut oil and coconut butter have melted. Take off heat and add the locust bean gum powder. Whisk well.

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For the mousse. In a large bowl or the bowl of a stand mixer, beat the whipping cream until stiff. Remove to a different bowl, and set aside. In the mixer bowl, beat the lemon curd and cream cheese together until smooth. Add the powdered sugar, vanilla, and food coloring, and mix until smooth.

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To make the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric mixer, beat the cream cheese until smooth. Add in the granulated sugar and mix until well combined. Add the lemon juice, lemon zest, and vanilla extract until well combined.