Lemon apricot cheesecake bites

It’s springtime and the weather is absolutely gorgeous. The days are getting warmer and it’s time to turn to easy no-bake chilled desserts.
Today i made some cool & refreshing lemon apricot mini cheesecakes.
INGREDIENTS
    • Crust
    • 1/2 cup pretzel crumbs
    • 1 Tbsp melted butter
    • Filling
    • 4 oz cool whip, thawed
    • 4 oz cream cheese, softened
    • 4 Tbsp apricot preserves
    • 4 tsp lemon curd
  • INSTRUCTIONS
    1. Line 4 muffin cups with liners. Mix crumbs and butter and press into bottom of liners.
    2. Using electric mixer, beat cream cheese until smooth. Mix in cool whip. Beat in apricot preserves until completely blended. Spoon filling into muffin cups. Top each with 1 tsp lemon curd.
    3. Freeze at least 4 hours. Let thaw a little before serving.

These mini cheesecakes are so refreshing! They are sweet & tart with a bright citrus-y flavor from the lemon curd which goes perfectly with the sweet apricot preserves. The slightly salty pretzel crust adds another dimension to the flavor profile. A wonderful dessert to celebrate springtime! 🙂

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