No Bake Lemon Cheesecake
Ingredients:
2 packages of cream cheese (1 lb)
2 lemons, juiced (about 1/4 cup)
3 tsp of vanilla extract
1/4 cup of Truvia
1 – 2 tsp of lemon zest (plus more for garnish)
Berries for garnish
Instructions:
Let your cream cheese come to room temperature or zap it (without the wrapper) in your microwave for 15 seconds on high to bring it to temp.
Put the cream cheese in a bowl. Add the lemon juice, Truvia, vanilla and the zest.
Pro tip: To zest a lemon you use a tool called a microplaner or rasp. Just gently glide it over the lemon peel so you get shavings of the yellow part and not the bitter pith underneath. Just tap the microplaner on the counter to release the shavings. You can buy a fine microplaner at any housewares store.
With an electric mixer, blend the cream cheese mixture until light and fluffy. This will take one to two minutes to get it nice and fluffy. Make sure the sides are scraped down so it all gets mixed.
Divide mixture among serving dishes. I put mine in little ramekins so they looked nice. Then garnish.
Enjoy!
Cheers,
Zola
