Crustless Double Lemon Cheesecake (dip?) for Two

Hi Bakers, I think I accidentally made the best dessert dip ever and it’s so delicious you need to try it. This crustless Double Lemon Cheesecake is great to eat with a spoon but when you dip graham crackers into it, it’s EVEN better. It has a creamy thick lemon filling that makes it the perfect cracker topping. It’s so easy too!! The filling is naturally gluten-free and quick to make so I made it even faster by skipping the traditional crust. Use ready-made lemon curd on top to add double the flavor with no extra work.  I know you need to try this one! Enjoy ~Carolyn

Crustless Lemon Cheesecake for Two

1  8oz block of cream cheese, softened

1/8** -1/4 cup granulated sugar or monk fruit sweetener

pinch of salt

zest of one lemon or 1 teaspoon

1 large egg

1/8 cup fresh lemon juice

4 tablespoons ready-made lemon curd (I love Wilton and Sons brand!)

Topping

4 tablespoons sour cream

2 teaspoons powdered sugar

Garnish

lemon slices

mint

fruit

Optional

gluten-free graham crackers (I love Pamela's brand gluten-free grahams)

Preheat the oven to 350F. Fill a baking pan with 1”-1.5” of water and set it aside. You will be baking the cheesecakes in ramekins set in the water-filled pan to cook more evenly.

Combine the cheese, salt, zest, and sugar in a small mixing bowl. Mix until smooth. Add the lemon juice and egg and beat until mixed. Scrape down the sides and mix again. Divide the batter into two 3.5-inch diameter ramekins and bake for about 20 minutes or until they juggle a bit in the center when tapped and coat a knife with some cooked cheesecake when tested in the center. There should be some thickened cheesecake batter on the knife. They cook a bit more as they cool.  When cheesecake is cooked, carefully lift the hot ramekins out of the water bath using a flat metal spatula. Let cool at room temp about 20 minutes then cover and set in the fridge to chill at least 2 hours. Spread a layer of lemon curd over the cooled cheesecake and then make the topping. Mix 4 tablespoons of sour cream with 2 teaspoons powdered sugar and mix until smooth. Spread onto the center of the cooled cheesecake and garnish with a lemon twist and mint. Eat as is or even better…Dip graham crackers into the smooth and creamy cheesecake and enjoy this blissful, easy dessert dip!

** 1/8 cup for a tart slightly sweet cheesecake, use 1/4 cup for regular sweetness.