This mini lemonade cream cheese pie is a treat that you and the kids will surely enjoy eating, you can serve this as an after-school snack or dessert after a heavy meal. This is usually enjoyed during the Summer season but you can also eat this all year round.
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It’s a very easy treat to make and also requires no baking at all, plus, you can prepare this in just a few minutes. The only difficult part about making this recipe by Deliciously Seasoned on YouTube is the waiting time, other than that you can breeze right through the steps with ease.
Ingredients for Lemonade Cream Cheese Pie:
Filling
- 1 (5 oz) can of evaporated milk
- 1 (3.4 oz) box of instant lemon and pudding and pie filling
- 2 (8 oz) blocks of cream cheese
- ¾ cup of frozen lemonade concentrate
- 12 Keebler mini graham pie crusts
Topping
- 1½ cups of heavy whipping cream
- 3 tbsp of granulated sugar
- 1 tsp of vanilla extract
- Lemon slice and zest, for topping
How to Make Lemonade Cream Cheese Pies:
Step 1
In a small mixing bowl, add the evaporated milk and pudding mix, then beat them over medium speed for about 2 minutes until thick, and set it aside.
Step 2
In a separate bowl, beat the cream cheese for about 3 minutes until light and fluffy, then gradually add the lemonade concentrate, and keep mixing until incorporated.
Step 3
Add the lemon pudding mixture, then beat them just until combined, and spoon them into the graham pie crusts. Cover them with plastic wrap, then put them in the refrigerator, and let them chill for at least 3 to 4 hours.
Step 4
In a medium-sized mixing bowl, add the heavy cream, sugar, and vanilla extract, then beat them until combined and stiff peaks form, and pipe the filling on top of each mini pies. Garnish with lemon slices and zest, then serve, and enjoy!
*All these amazing images are thanks to Deliciously Seasoned via YouTube. Do visit her channel to see more videos like this!
Easy Mini Lemonade Cream Cheese Pies
