No bake lemon cheesecake

• Vegetarian

• Produce

  • 1 Lemon, Fresh

• Baking & Spices

  • 1 cup Lemon pie filling
  • 7/16 cup Powdered sugar
  • 1 tsp Vanilla
  • 2 tbsp White sugar

• Snacks

  • 1/2 cup Graham crackers
  • 1 Graham crackers

• Dairy

  • 2 tbsp Butter
  • 4 oz Cream cheese
  • 1 cup Heavy whipping cream

• Tools & Equipment

  • 4 oz Size mason jars

Found on mommymoment.ca

Description

Ingredients

• 4 - 4 ounce size mason jars
• ½ cup graham crackers, crushed
• 2 Tablespoons white sugar
• 2 Tablespoons butter, melted
• 4 ounces cream cheese, softened
• 1 cup heavy whipping cream, divided
• ¼ cup plus 3 Tablespoons powdered sugar
• 1 teaspoon vanilla
• 1 cup lemon pie filling
• additional crushed graham crackers for garnish (optional)
• fresh lemon, sliced, for garnish (optional)

Directions

• Crush graham crackers using a food processor, rolling pin or tart shaper. Add white sugar and stir well. Combine with melted butter. Spoon two scoops into each of the 4 mason jars. Use a tart shaper to press the crust into the bottom of the jars.
• Using a mixer, beat the cream cheese for 30 seconds. Add ½ cup whipping cream, ¼ cup powdered sugar and vanilla and beat for 2 minutes or until smooth and creamy. Spoon two spoonfuls into each of the prepared jars.
• Top each jar with two spoonfuls of lemon pie filling. Refrigerate for two hours or until serving.
• In a mixer, beat remaining whipping cream with 3 Tablespoons of powdered sugar until stiff peaks form - about 3 minutes. Place into a pastry bag fitted with a tip and pipe onto the jars.
• Sprinkle with crushed graham crackers and top with a lemon slice, if desired.