Mini No Bake Lemon Pies {Gluten Free/Dairy Free Option}
Servings: 24 Mini No Bake Lemon Pies
Ingredients
Crust
- 2 Bags Blueberry Almond Lemon Frontier Bites
- 2 Tablespoon brown sugar
- 4 Tablespoons melted butter or earth balance buttery bars
Filling
- 1 8 oz package softened cream cheese or dairy free cream cheese such as Toffuti
- 1/4 cup powdered sugar
- Zest of one lemon
- Juice of one lemon (about a quarter cup_
- 1 cup whipped topping cool whip (or So Delicious Dairy Free Coconut Whipped Topping)
- Extra whipped topping for serving
Instructions
- Combine Frontier Bites, brown sugar and melted butter in the food processor. Pulse until turned into crumbs.
- Spoon one tablespoon mixture into mini muffin tin. Use back of tablespoon to firmly press crust down.
- Beat softened cream cheese, powdered sugar, lemon juice, and lemon zest together.
- Fold in whipped topping.
- Put lemon mixture into a gallon zip lock bag and cut out corner. Use as a pastry bag to squeeze into prepared crust.
- Chill for at least an hour.
Notes
You can cut the crust recipe in half and add extra of the lemon cream.