Super creamy and sinfully luscious! These Lemons -N- Cream cheesecakes are easy-to-make, no bake, and all sorts of tart and delicious! Try ’em!
I used to dislike lemon. No, wait. Dislike is a rather strong word. It was more like disinterested. I spent a quarter of my life believing limes were in fact green lemons.
You see, I was raised Caribbean. Those of us who hail from Caribbean and South American countries discover lemons are yellow sometime in our tweens when we venture out into the world, armed with our very first detailed shopping lists from our mamas.
We come home. We proudly and delicately unload our groceries, having embarked on our very first shopping trip across the street and then…
We are hit (hard) upside the head and the following in ear-splitting shrieks (from your mama, ‘cause you are NOT allowed to raise your voice) ensues:
Mom: WTF is this?!
Mom: Since when have I brought home yellow lemons?!
You: Um… Never… But the sign says…
Mom: I don’t care what the sign says, I said limones! And limones are green!
And so, shamefaced you walk back to the supermarket to exchange the rightful yellow lemons for ‘green’ lemons, which are really limes. The proprietor gives you a look of disgust. A look which plainly states ‘You shoulda known.’
So you see, it was difficult to form an attachment to a fruit I didn’t use in real life. Worse, a fruit which could get you slapped, pimp-style upside the head. And I don’t know about your mama, but my mama kept her pimp hand strong.
I grew up indifferent to lemon’s intoxicating fragrance and refreshingly tart flavor. I was like Jon Snow: I knew nothing.
But now. I know errthing. Now lemon is my jam. For real, real. NOT for play, play.
I hearts lemon. Zesting it, drinking it, sniffing its soothing aroma, and baking with it. When I discovered lemon Iced cookies, it was on like effing Donkey Kong. Have you tried Lemon Iced cookies? The Girl Scouts sell them. It’s a shortbread cookie whose bottom is dipped in a sweet lemon icing. They’re the shi-et.
There’s about a six month period where Girl Scouts are not selling cookies and we have to make do with knockoff versions. I find such knockoffs at my local Family Dollar and promptly diminish their supply.
Alright, it’s for me. I eat them. Then I decided to share them with the world and quite a few of those tasty lemon iced cookies made it to these No Bake Lemons –N– Cream Cheesecakes.
I dig the no bake cheesecake movement. Mostly because in real life I can’t make cheesecake. I don’t want to. It takes FOREVER to bake, then the center sinks. It’s a hot mess. I haven’t mastered it. I’m not giving up. Cheesecake is my Lex Luthor and sometime this year I plan to conquer the shizzle out of it. In the meantime, here’s a no bake situation.
Dessert cups: Get ‘em ready.
Crust of lemon iced cookies: Pulverized cookies to crumbs. No butter, nothin’. You want to taste this situation.
Cream cheese: Cold. Get a brick ‘o that.
Confectioners’ sugar: A heaping cup situation.
See those little black flecks? That’s vanilla bean paste. Be generous as hell widdit it.
Heavy cream: It gives these cheesecakes a mousse-like texture. You’re going to dig it and tell your friends.
Lemon zest: Zest half a lemon. Just half. Fold the lemon zest gently into the cheesecake filling. You want the vanilla bean to shiiiiiiiiine through. Chill that situation for a bit.
Now let’s assemble:
Lemon iced cookie crumbs. Divide amongst your dessert cups. Flatten them a little. Make it pretty.
Pipe or spoon that vanilla bean, lightly lemon zested filling over the cookie crumb crust.
Dip spoon in, put it in your mouth.
Repeat… Repeat… Repeat. Eat them all.
Be selfish about this.
No Bake Lemons -N- Cream Cheesecakes
For the crust
- 8-10 cookies Lemon iced cookies
For the Lemon -N- Cream Cheesecakes
- 8 ounces 1 package Cream cheese, cold
- 1 cup heaping Confectioners sugar
- 1 1/2 tablespoons Vanilla bean paste
- Splash of vanilla extract
- 1 cup Heavy cream cold
- Zest of 1/2 lemon
- Prepare the crust:
- To a food processor, add the lemon iced cookies and process until the cookies form finely ground crumbs. Divide the lemon iced cookie crumbs between six (6) 4 ounce dessert glasses or cups. Flatten as best you can with a shot glass or your hands. Set aside.
- Prepare Lemons –n– Cream Cheesecakes:
- To a bowl of an electric mixer fitted with a whisk attachment, add the cream cheese. Mix over medium/high speed for about 10 seconds to break the cream cheese brick apart and soften. Turn off the mixer and add the confectioners’ sugar. Start the mixer on low speed and mix until the sugar is combined with the cream cheese. Stop and scrape the mixer to incorporate.
- Add the vanilla extract and increase the speed to medium/high and mix until the mixture is smooth and fluffy. Add the heavy cream in three additions, allowing heavy cream to thicken each time before adding more heavy cream. Whip over medium/high speed until light and fluffy, about 30 seconds or so. Gently fold in the lemon zest.
- Transfer cream cheese filling to a piping bag fitted with a round or star tip. Allow it to cool for at least 30 minutes in the fridge. Remove from the refrigerator and pipe mounds of cheesecake into each dessert cup.
- Garnish with a slice of lemon, if desired.