Mini desserts are a creative end to any dinner or get-together. These mini no-bake lemon cream pies are delicious and simple, and they require only a handful of ingredients. Just as in 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 list of both ingredients and instructions, and you can prepare it a day in advance. Looking to cut corners? Buy prepared mini pie crusts. If you'd like to cut fat content, substitute a low-fat cream cheese in the filling.
No-Bake Mini Lemon Cream Pies
6 pies
15 mins
2 hours
2 hours 15 minutes
8 ounces package cream cheese, softened,
¾ cup heavy whipping cream
½ 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 the sugar until stiff peaks form for 6-7 mins.
In another medium bowl, stir the cream cheese, lemon curd and remaining sugar 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 each with the whipped cream.
Refrigerate for 2 hours, or until the pie filling has set and the pies have chilled.
Garnish with fresh mint, if desired, and serve immediately.
