Last weekend we had friends over for dinner and I was looking for a simple dessert that was somewhat healthy. We still have an abundance of blueberries so this light refreshing Whipped Lemon Cheesecake was a perfect choice.
I was able to mix up the lemon cheesecake a day in advance and let it chill overnight. This gave the filling a chance to set and it also enhanced the lemon flavor. It was such an easy dessert I’m sure we will be enjoying it again!
Whipped Lemon Cheesecake
1 cup heavy whipping cream
8 ounces of cream cheese, I used the lighter Neufchatel cheese
7 ounces of sweetened condensed milk
½ cup powdered sugar
½ cup plain Greek yogurt
½ tsp. homemade vanilla
1 Tbsp. lemon juice
2 Tbsp. Lemon zest
Blueberries for topping
Using your stand mixer add the cream cheese to the bowl and beat for 2-3 minutes or until light and fluffy. Slowly add the sweetened condensed milk and continue beating until thoroughly combined. Add the powdered sugar, Greek yogurt, lemon zest, lemon juice and vanilla. Beat until light and fluffy and then place in the refrigerator while you whip the cream.
Add the whipping cream to a cold bowl and beat until stiff peaks form. Remove the cheesecake filling from the refrigerator and gently add the whipped cream. Gently fold in just until combined.
Pour the cheesecake filling into your dessert glasses. I was able to generously fill six dessert glasses. Place in the refrigerator for 4-6 hours. I made the filling the day before and let sit overnight.
Before serving sprinkle a generous handful of blueberries on top and garnish with a mint leaf. It was a big hit!
The original recipe was found on 5minutesformom.com.