No-Bake Lemon Cheesecake Mousse Cups

• Vegetarian

• Condiments

  • 2 tbsp Butter or margarine

• Baking & Spices

  • 3 drops Food coloring, Yellow
  • 1 cup Heavy whipping cream or non-dairy whip topping
  • 1 cup Lemon pie filling
  • 1 cup Powdered sugar
  • 2 tbsp Sugar
  • 1 tsp Vanilla extract

• Snacks

  • 1/2 cup Graham cracker crumbs

• Dairy

  • 12 oz Unwhipped cream cheese

Found on overtimecook.com

Description

Ingredients

• 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

Directions

• 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.