We made it out to a local U-pick farm just in time for strawberry season! It doesn’t last long around here, so I was super excited to get a few pounds of fresh berries. I asked Michael what I should make with our haul, and he said something with lemon sounded good. I had already planned on making these, so adding lemon was no problem!
I made this dessert while also prepping supper. It came together really quickly and we dove into it right after we ate. Michael said it was exactly what he was thinking of. It definitely hit the spot with lots of lemon flavor and the fresh, sweet-smelling berries piled on top!
We had a great time and the weather was perfect. If you have a U-pick farm near you, I hope you try it out! Blueberries are even easier and I’m already looking forward to them. Strawberry ice cream, cupcakes, and muffins will be coming out of my kitchen and onto this blog very soon!
*Makes 4 servings
4 graham crackers
3 T. melted butter
1 c. whipping cream
4 oz. cream cheese, softened, cut into 1/2 oz. chunks
3/4 c. powdered sugar
½ c. lemon curd
1 c. fresh diced strawberries
Crush graham crackers into crumbs and stir in melted butter until mixture resembles wet sand. Press crust mixture into bottom of 4-5 cups or jars. Set aside.
In the bowl of an electric mixer fitted with the whisk attachment, whip the cream until soft peaks form. Switch to the paddle attachment. Add the cream cheese piece by piece and beat until blended and smooth. Add the powdered sugar and beat until combined. Fold in the lemon curd. Taste and adjust sweetness by adding more powdered sugar or lemon if desired. Top with berries. Store in the fridge if needed for up to one day. Alternatively, wait to top with berries before serving and just store the cheesecakes in the fridge for 3-4 days.
Adapted from: Classy Clutter