Lemon Cream No-Bake Mini Cheesecakes

1. 1

   Whisk together pudding mix and milk for 3 minutes, or until completely smooth.

2. 2

   Set aside.

3. 3

   Using either a stand mixer fitted with a whisk attachment or a hand mixer, whip cream cheese with the lemon juice and zest until it is loose and smooth.

4. 4

   Add lemon pudding mixture and mix until everything is evenly combined and smooth.

5. 5

   Divide the mixture between the crusts and refrigerate for at least 30 minutes before serving.

6. 6

   If desired, garnish with a generous amount of whipped cream and lemon peel.

* Per serving · 4 servings · Values may vary.

No additional tips available.