No Bake Lemon Curd & White Chocolate Cheesecake
Rated 5.0 stars by 1 users
Category
Dessert, Gluten-Free
Cuisine
American
Author:
Connie
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.
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
How To Make It
- Carefully melt the white chocolate with a wee amount of whipping cream in the microwave or over a double boiler until smooth
Set aside to cool
Whip the cream with powdered sugar & vanilla to taste. Put in frig till needed.
- In a large mixing bowl, cream the cream cheese.
Add the sugar, blend well.
Add the lemon curd & sweetened condensed milk, blend well.
Add lemon zest & blend. I use a lot because I love the lemon pop!
- Add melted white chocolate and slowly blend until fully incorporated
- Fold in whipped cream until smooth
Recipe Video
Recipe Note
How to present this delicious treat
- Spoon the cheesecake mixture into chocolate molds or cute dishes.
- Zest a lemon on top & garnish with small Easter decorations, such as little edible bunnies, chicks, small jelly beans.
Enjoy a little taste of Heaven right here in Austin, Texas!