Need a super quick and delicious dessert for Easter? This one screams springtime in every silky, lemony bite! Have friends or family feel special with their own mini cheesecakes. No need to share! So creamy and sooo good! Enjoy!
No-Bake Lemon-Berry Cheesecakes
Approximate Carbohydrates per Serving: 12 gm
Equipment
- 8 small ramekins or bowls
- Food processor or handmixer
- Small sauce pan
- Measuring spoons and cups
- Rubber spatula & a whisk
- Paring knife
- Pastry brush
Ingredients
- 4 Full sheets graham crackers 62 gm crushed
- 4 Tbsp Butter melted
- 1 Block cream cheese 8 oz softened at room temperature
- ⅓ Cup Freshly squeezed lemon juice approx. 2 lemons and zest of 1 lemon
- 1 Cup Whole milk ricotta cheese
- 1 Tsp Lemon extract or pure vanilla extract
- 3-4 Tbsp Sweetener of choice I use 1 tbsp stevia with 3 tbsp allulose or liquid stevia
- 8 Fresh strawberries or your favorite berries stems removed; cut in a fan-shape or diced
- 1 Tbsp All Fruit strawberry preserves no sugar added
- 1 Cup Whipped cream optional
Instructions
- Gather all your "tools for the trade" including your ingredients to save you lots of time!
- Crush graham crackers in food processor (or ziplock bag). Reserve 1 tsp. Add butter and mix well. Press mixture into the bottom of ramekins with the back of a spoon.
- In food processor (or bowl) mix cream cheese, lemon juice (reserve 1 tbsp), lemon zest, ricotta cheese, extract, and sweeteners until creamy.
- Fill ramekins and make a smooth top with the back of your spoon
- In a small saucepan on medium heat, whisk strawberry preserves and 1 tbsp of reserved lemon juice until smooth.
- Top each ramekin with a cut or diced strawberry (or whipped cream and strawberry). Brush strawberries with preserve mixture. Sprinkle reserved crushed graham cracker on top.
- Refrigerate about 30 minutes to set.
