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NO BAKE LEMON CURD & WHITE CHOCOLATE CHEESECAKE

Served in special chocolate cups & Easter egg molds! ENJOY A LITTLE TASTE OF HEAVEN RIGHT HERE IN AUSTIN, TEXAS!
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Ingredients
  

  • 1-8 Oz. cream cheese, softened
  • 1-4.4 oz. Bar of white chocolate
  • ¼  cup Granulated sugar
  • ¼  cup Lemon curd
  • ¼  cup Eagle Brand sweetened condensed milk
  •   Lemon zest to taste
  • ½ cup more or less, Heavy Whipping Cream, sweetened with powdered sugar & vanilla
  • Easter decs for the top, such as edible chicks, bunnies, small jelly beans I really like the jelly beans at William Sonoma.  They are small & not so sugary.   

Instructions
 

  • Carefully melt the white chocolate with a wee amount of whipping cream in the microwave or over a double boiler until smooth; set aside to cool
  • Whip the cream with powdered sugar & vanilla to taste.   Put in frig till needed.
  • In a large mixing bowl, cream the cream cheese
  • Add the sugar; blend well.
  • Add the lemon curd & Eagle Brand; blend well
  • Add lemon zest & blend.   I use a lot because I love the lemon pop!
  • Add melted white chocolate and slowly blend until fully incorporated
  • Fold in whipped cream until smooth

How to present this delicious treat:

  • Spoon the cheesecake mixture into chocolate molds or cute dishes. 
    Zest lemon on top & garnish with small Easter decs, such as little edible bunnies, chicks, small jelly beans.