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!
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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 @wiltonandtiptree brand!)
Topping
4 tablespoons sour cream
2 teaspoons powdered sugar
Garnish
lemon slices
mint
fruit
Optional
gluten free graham crackers (I love @pamelas 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 together 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 have 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 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 blissfull, easy dessert dip!
** 1/8 cup for a tart slightly sweet cheesecake, use full amount for regular sweetness.