How to make mini no-bake lemon pie

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Mini desserts are a creative end to any dinner or get together! These mini no-bake lemon cream pies are delicious, simple, and require only a handful of ingredients to make. Just like a classic lemon pie, the tart lemon curd counteracts the sweet, creamy filling in this dessert, creating a bite that leaves you salivating and wanting more!
The recipe below has a short ingredient list, an equally short instructions list, and can even be prepared a day in advance! Looking to cut some corners? You're not alone! Sometimes, using store-bought ingredients can be both a time-saver and a money-saver, so we recommend you purchase your preferred brand of mini pie crusts to save yourself some hassle!
Cooktop Cove
No-Bake Mini Lemon Cream Pies
6 pies
15 mins
2 hrs
2 hrs 15 mins
8 oz. package cream cheese, softened,
3/4 cup heavy whipping cream
1/2 cup lemon curd
3 tablespoons granulated white sugar divided
6 store-bought mini graham cracker pie shells
6 lemon slices, for garnish
fresh mint leaves, for garnish (optional)
Using a stand mixer or electric hand mixer, whisk together the heavy cream and half of the sugar until stiff peaks form, about 6-7 mins.
In another medium bowl, add the cream cheese and the lemon curd and the rest of the sugar. Stir together until well combined.
Arrange the mini pie shells on a baking sheet, and carefully fill each with the lemon cream cheese mixture. Smooth off the tops, and top off each with the whipped cream.
Place in the refrigerator for 2 hours, or until the pie filling has set and the pies have chilled.
Garnish with fresh mint, if desired, and serve immediately.
Pro-tip: For the slightly more health-conscious, you can substitute a low-fat cream cheese in the filling.
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