Lemony Light Vineyard “Cheesecakes”

These Lemony Light Vineyard "Cheesecakes" offer a refreshing twist on traditional dessert, perfect for warm evenings or when you crave something sweet but light. The base is a creamy, tangy blend of softened cream cheese, low-fat yogurt, and bright lemon juice, set gently with gelatin for a smooth, mousse-like texture. Topped with halved seedless grapes, this individual serving provides a burst of fruity sweetness that balances the tart lemon flavor. Ideal for potlucks, dinner parties, or a quick treat after dinner, they require no baking and come together in minutes. Simply blend, pour, and chill for an elegant yet simple finale to your meal.

Cuisine: Latin American

Courses: Desserts

Difficulty: Intermediate

Servings: 6

Calories: 865.9

Dietary: Gluten-free

Description

These Lemony Light Vineyard "Cheesecakes" offer a refreshing twist on traditional dessert, perfect for warm evenings or when you crave something sweet but light. The base is a creamy, tangy blend of softened cream cheese, low-fat yogurt, and bright lemon juice, set gently with gelatin for a smooth, mousse-like texture. Topped with halved seedless grapes, this individual serving provides a burst of fruity sweetness that balances the tart lemon flavor. Ideal for potlucks, dinner parties, or a quick treat after dinner, they require no baking and come together in minutes. Simply blend, pour, and chill for an elegant yet simple finale to your meal.

Ingredients

1 package Unflavored gelatin
1 tablespoon Lemon juice
1/2 cup Cold water
1/4 teaspoon Vanilla extract
8 ounce Light cream cheese, softened
4 Ice cubes
1 cup Plain low-fat yogurt
1 1/2 cups Seedless grapes, halved
1/3 cup Sugar
Lemon zest, for garnish

Directions

1
In a small saucepan, sprinkle the unflavored gelatin over the cold water and let stand for 1 minute to soften.
2
Place the saucepan over low heat and stir gently until the gelatin is completely dissolved. Remove from heat.
3
In a blender, combine the softened cream cheese, plain low-fat yogurt, and sugar. Blend until smooth.
4
With the blender running, slowly pour in the dissolved gelatin mixture. Add the lemon juice, lemon zest, and vanilla extract.
5
Blend until the mixture is fully combined and smooth, scraping down the sides of the blender jar as needed.
6
Add the ice cubes to the blender and blend until the mixture is smooth and slightly thickened.
7
Divide the halved seedless grapes evenly among six 6-ounce custard cups or individual dessert dishes.
8
Pour the cheese mixture evenly over the grapes in each dish.
9
Cover the dishes and refrigerate for at least 2 hours, or until the cheesecakes are firmly set.
10
Garnish with additional grated lemon zest and fresh grapes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 865.9kcal

% Daily Value *
Total Fat 68.5g106%
Saturated Fat 42.2g212%
Cholesterol 174.6mg59%
Sodium 693.6mg29%
Total Carbohydrate 30.9g11%
Dietary Fiber 0.0g0%
Sugars 28.3g
Protein 35.8g72%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: no-bake, cheesecake, lemon, grape, yogurt, cream cheese, gelatin, dessert, light, refreshing, summer, easy, individual, chilled, tangy, sweet, party, potluck

Read it online: https://www.chefs-mate.com/recipe/lemony-light-vineyard-cheesecakes-3/