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People often ask me where my recipe ideas come from. And I never know what to answer- no, I really can’t answer. Because I simply don’t know.
Okay, sometimes I know. I mean, the Butterscotch Bundt Cake that I published in my column in Ami magazine was a dream I had during my commute home from work one day. Okay, so I can’t exactly tell you where the dream came from, but it’s something. And some recipes are carefully researched and created to fit a theme, holiday or inspiration.
But this recipe came to my head, completely formed, in a split second. I was talking to my sister-in-law about dessert I would bring for a party she was making. She mentioned a yellow color scheme, so naturally my mind went to lemon. And then, because there’s a cheesecake holiday coming up, my mind went to cheesecake. And in a tenth of a second, this entire recipe appeared, fully formed, in my head.
Good news is, it was as delicious in real life as it seemed in my head. And better news, it’s super easy, no bake, and looks really pretty. Can you possibly ask for anything else?
- 1 cup heavy whipping cream or non-dairy whip topping
- 1 cup lemon pie filling
- 12 ounces unwhipped cream cheese (or tofutti cream cheese)
- 1 teaspoon vanilla extract
- a few drops yellow food coloring, optional
- 1 cup powdered sugar
- ½ cup graham cracker crumbs
- 2 Tablespoons sugar
- 2 Tablespoons melted butter or margarine
- In the bowl of an electric mixer, whip the cream until stiff.
- Remove from the mixer and set aside. (No need to wash the bowl before continuing.) Add the lemon pie filling and cream cheese to the mixer and beat until smooth. Add the vanilla extract, food coloring (if using) and powdered sugar and beat until combined.
- Using a rubber spatula, add the whipped cream into the cream cheese mixture, slowly (do it in batches), until its fully incorporated. Set aside.
- To make the crumbs, combine the graham cracker crumbs, sugar and melted butter or margarine.
- Place a small amount of the crumbs on the bottom of a cup. Pipe the mousse over the crumbs to fill the cup, then add more crumbs on top.
- Serve chilled.
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Tools needed for this recipe:
Thanks for stopping by friends! Hope you love these gorgeous little treats. Have a great Shavuot and come back after for some yummy healthy recipes. -Miriam
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