These adorable chilled lemon and raspberry treats are creamy, sweet summer dessert perfection!
I love lemon and raspberry together and I just couldn’t resist trying a new flavor combination in my mini cheesecake pan ! The sweet raspberries and tart lemon cream are a perfect ending to any meal! Want to try them???
Here’s how: (printer friendly recipe)
- 40 Nilla Wafers
- 4 Tablespoons of melted butter
- 1 package (4-serving size) of instant lemon pudding
- 1 1/2 cups of cold milk
- 1 container of Cool Whip topping
- 2-3 cups of fresh raspberries (about 60 berries)
- In a food processor or a large food chopper, crush Nilla wafers to fine crumbs.
- Add melted butter to crumbs and pulse a few more times to combine.
- Prepare mini cheesecake pan by placing metal disks in the bottom of each cup.
- Evenly divide crumbs between all 12 cups.
- Press firmly into bottom of each cup using a mini tart shaper or the end of a wooden spoon.
- In a large mixing bowl, combine cold milk with packet of pudding mix. Beat on medium for 2 minutes.
- Mix in HALF of the Cool Whip topping (the rest will be used on top once dessert is frozen, so you can return it to the refrigerator).
- Spoon/pour pudding mixture into a large zip-top bag and carefully clip a corner off.
- Pipe filling into each cup, covering crust and filling only half way.
- Place 4 to 5 fresh raspberries on top of filling in each cup.
- Pipe filling over raspberries until it reaches top of cup (be sure to push filling down around berries and not just on top of them). You will probably have a little lemon filling left at the end. I can tell you from experience that Nilla Wafers dipped in this filling are AMAZING!!
- Use a knife to level the tops of each cup.
- Cover with plastic wrap and freeze for several hours (or overnight!)
- Once frozen, (and just before serving) allow pan to warm just slightly at room temperature and then use your fingers to push up on metal disk and push each dessert out of the pan.
- Remove metal disks from bottom crust.
- Pipe remaining Cool Whip on top and garnish with remaining raspberries on top.
These can be served frozen, or allowed to warm at room temperature for a little while before serving. Don’t leave them at room temperature for longer than an hour or so, or your crust will start to get soggy!
My thoughts: I cannot even think of the words to describe how yummy these little cups are. Plus they are EASY to make and quick (except for the freezer time, of course!) If you do not have a mini cheesecake pan, you can make these in cupcake liners in a muffin tin…or you could get a mini-cheesecake pan and add to the fun in your life. I absolutely love mine!!! So many possibilities!!
Other recipes that use the mini-cheesecake pans: