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Lemon Raspberry Cheesecake Cups Recipe
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Creamy Rice Pudding with Caramelized Peaches

1 cup Nilla wafers
jar prepared lemon curd
⅓ cup greek yogurt
4 oz reduced-­fat cream cheese
½ cup confectioner’s sugar
1 tbsp pure vanilla extract
8 oz. raspberries
fresh mint leaves (optional)

1. In a zip­loc bag, crush wafers. Set aside.

2. In the bowl of a stand mixer (or a bowl an electric hand mixer), beat cream cheese until just softened. Add greek yogurt, sugar, and vanilla. Beat until light and fluffy, about 4 minutes.

3. Using small glass cups, wide-­mouth jars, or champagne flutes as vessels, assemble the dessert in the following order: crushed wafer, lemon curd, cheesecake mixture, raspberry. If desired, garnish with mint.