These no bake lemon cheesecake cups are the perfect make-ahead dessert, with no cooking required! Change up the fruit as you go through the summer. Great with raspberries, strawberries, blueberries or peaches!
1 1/2cupscandied pecans, store-bought or homemade *see recipe notes for recipe
1/2cupsweetened shredded coconut
1/4cupsalted butter, melted
Filling:
1cupmascarpone
1cupcream cheese, at room temperature
1/2cupicing/confectioners' sugar
1/2cupheavy whipping cream, 35% b.f.
Zest from 1 lemon
Juice from 2 lemons, (about 1/3-1/2 cup)
1pintfresh fruit (blackberries, raspberries etc), or raspberries etc.
Topping:
1/4cupsweetened shredded coconut, toasted
2/3cupheavy whipping cream, whipped
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Instructions
Prepare the crust: Combine the candied pecans, coconut and melted butter in a food processor. Pulse several times until mixture is crumbly and combined. Divide the crust mixture between 8 jars or glass cups. Set aside.
Prepare the filling: Combine the mascarpone, cream cheese, icing sugar, whipping cream, lemon zest and lemon juice in the bowl of a stand mixer with a paddle attachment (or a large bowl with electric beaters). Beat until light and fluffy, about 3 minutes, scraping down the sides of the bowl as needed. Divide the lemon cream filling between the 6 cups. Top cups with a layer of blackberries.
If making ahead, cover with plastic wrap and refrigerate until ready to serve.
Toast the coconut for the topping by adding to a non-stick skillet and cooking over medium heat, stirring constantly, until golden. Immediately remove to a plate (to stop cooking). Allow to cool completely. Store at room temperature covered, until ready to use.
To serve, top cups with a dollop of whipped cream and a sprinkling of toasted coconut.
Notes
How to Make Candied Pecans:In a small bowl, combine 2 Tablespoons brown sugar, 2 teaspoons water, 1/4 teaspoon vanilla, and 1/8 teaspoon sat. Stir to combine.Add 1 1/2 cups of pecans to a dry skillet and toast, stirring constantly over medium heat until fragrant, about 2-3 minutes. Drizzle the sugar mixture into the pan over the pecans, stirring constantly and heat briefly, about 15 seconds, then immediately remove from heat and immediately spoon onto parchment paper, spreading to separate. Allow to cool completely until hardened, then use.