For those of you who don't bake, this is the perfect little treat to make. Simple, easy and delicious. It's like a taste of summer in a cute little bite. Making them in a mini muffin tin enables you to serve them as finger food. As long as they remain chilled they hold together quite well.
The recipe makes about 1/3 cup more lemon-cream cheese mixture than what you will actually need, so I stirred some into vanilla yogurt to make it into a lemon cheesecake yogurt. You could top these with any berry you have - I think blueberries or blackberry would be just as scrumptious.
No Bake Strawberry/Raspberry Lemonade Bites
Source: Adapted from a recipe at Iowa Girl Eats
Makes 24 mini bites
5 Full Graham Cracker sheets
2 T. granulated sugar
3 T. unsalted butter, melted
Cream Cheese Topping:
8 oz. cream cheese, brought to room temperature
14 oz. can Sweetened Condensed Milk
1/4 c. Egg Beaters (whites or regular)
1 T. lemon zest
1/2 c. fresh lemon juice, from 3-4 lemons
2 t. unflavored gelatin
3 T. water
12 small strawberries, or 24 other berries to put on top
Making the crust:
Lightly spray the mini cupcake pans with non-stick spray. Crush the graham cracker sheets into very fine crumbs using a food processor or by placing them into a bag and crushing them with a rolling pin (roll back and forth over the bag until you achieve crumbs). If using a food processor, add the sugar and mix together for a few seconds. Then add the melted butter and mix until fully blended. (If using a bag and rolling pin, pour the crumbs into a bowl, stir in the sugar and then stir in the butter).
Pour 1 T. crumbs into each of the 24 cups. Press the crumbs into the cup (I used a pestle from my mortar and pestle - you could also use a shot glass or other very small glass).
Making The Filling:
In a large bowl, beat the cream cheese with electric beaters until smooth. Add the sweetened condensed milk and beat until incorporated, about 2 minutes. Add the egg beaters and beat about 30 seconds. Beat in the lemon zest and lemon juice.
Measure the 3 tablespoons water into a small microwave-safe bowl. Sprinkle the gelatin over the top and microwave 15 seconds. Stir until the gelatin dissolves, then add to the cream cheese mixture and beat until blended, about 30 seconds.
Fill each mini muffin tin cup to the top with the filling. Place a berry (or strawberry half) on the top. Refrigerate until set, at least 6 hours.
When ready to serve, slide a small knife around the outside of each cup to loosen the mixture from the sides of the pan and pop the lemonade bite out. Keep refrigerated.