No Bake Lemon Curd & White Chocolate Cheesecake

Connie
Cuisine

American

Category

Dessert, Gluten-Free

I tweaked my baked cheesecake in order to fill Easter egg molds and cute cups with this delicious gluten free filling.  A little lemon zest & Easter decorations on top make it festive.

No Bake Lemon Curd & White Chocolate Cheesecake

Ingredients

  • 1 – 8 oz. cream cheese, softened
  • 1 - 4.4 oz. bar white chocolate
  • ¼ cup granulated sugar
  • ¼ cup lemon curd

  • ¼ cup sweetened condensed milk

  • Lemon zest to taste

  • ½ cup (more or less) heavy whipping cream, sweetened to taste with powdered sugar & vanilla

  • Easter decorations for the top, such as edible chicks, bunnies, small jelly beans. 

Directions

    1. Carefully melt the white chocolate with a wee amount of whipping cream in the microwave or over a double boiler until smooth

    2. Set aside to cool

    3. Whip the cream with powdered sugar & vanilla to taste.   Put in frig till needed.

    4. In a large mixing bowl, cream the cream cheese.

    5. Add the sugar, blend well.

    6. Add the lemon curd & sweetened condensed milk, blend well.

    7. Add lemon zest & blend. I use a lot because I love the lemon pop!

    8. Add melted white chocolate and slowly blend until fully incorporated
    9. Fold in whipped cream until smooth