Summer Dessert Recipes: Lemon Raspberry Cheesecake Cups & Strawberry Pizza

Summer is officially here and that means I start craving nothing heavy or hot to eat. If you read my post yesterday, here, then you saw that I hosted the girls at my house for drinks and desserts last Friday evening after dinner. I knew I wanted to make a couple of desserts that were cool and refreshing. It was a very hot and humid evening and we had planned on hanging out on the patio but it was just way too humid. After a quick search on my Pinterest I came up with a couple dessert ideas. Both were delicious, cool with fresh fruit. 

I came across these lemon and raspberry cheesecake cups and I was immediately drawn to them. I'm all about presentation just as much as taste so I just knew they would be adorable in mini mason jars. Plus lemon and raspberry, count me in!

Lemon Raspberry No Bake Cheesecake Cups

Ingredients

15 lemon Oreos, crushed

2 Tbsp. melted butter

1 (6oz) container, fresh raspberries

1 (8oz) package cream cheese, room temperature 

1/4 cup sugar

1 package instant lemon pudding mix

1 cup milk

1 large (16oz) or 2 (8oz) containers whipped topping, thawed

Mint leaves for garnish

Instructions

1. In a food processor, crush the oreos. Add the melted butter and pulse for a few more times to mix into the crumbs. Add a heaping tablespoon of crumbs into each small jar or 18 lined cupcake cups. Press crumbs into the bottom of the jars. Add 2-3 fresh raspberries to the top of the pressed crumbs. Set aside. 

2. With a hand mixer or stand mixer, cream together the cream cheese and sugar. Stop to scrape down sides, add the pudding mix, and slowing begin to add the milk while the mixer is on low. Continue to mix at medium speed until filling mixture is smooth. Add 8oz of the whipped topping and fold into the filling. Stir until completely mixed. Spoon the mixture into the cups, filling nearly to the top. Refrigerate for at least 2 hours, or overnight. Top with additional whipped topping, fresh raspberries and mint leaves right before serving. 

Original recipe found here.

They were a huge hit! The lemon flavor was just right and the whipped filling was very refreshing. Since I'm growing mint on my patio I was excited to be able to have fresh on hand. I was able to get 9 4oz mason jars out of this recipe. The couple left over that I shared with my parents and mother-in-law were just as good the next day after refrigerating overnight. I chilled mine for four hours before initially serving and they were perfect!

I spotted this strawberry pizza recipe several weeks ago, again on Pinterest, and wanted to make it right away! I resisted and waited for girl's night. I've had several versions of fruit pizza before but I think this one takes the cake, it's my new fave! 

 
Strawberry Pizza

Ingredients

Crust: I opted to use pre-made Pillsbury sugar cookie dough for my crust just because I had a long to do list to get ready for the night and this seemed a lot more simple. The original recipe lists a homemade crust. I actually loved the Pillsbury option.

Filling: 

1 8oz package cream cheese, room temperature

1/2 tsp. vanilla extract

1/2 cup granulated sugar (I also added a little less than 1/4 cup powdered sugar)

1/4 tsp freshly squeezed lemon juice

Topping:

1 cup fresh strawberries, mashed (I pureed in my food processor just slightly)  

4 tbsp cornstarch

10-12 strawberries, sliced

Instructions

Crust: press your dough, either homemade or cookie dough, into a 14 inch circle on an ungreased cookie sheet or pizza pan. I backed according to the package.

Filling: In a bowl combine cream cheese, vanillas, sugar(s) and lemon juice. Spread on cooled crust.

Topping: In a saucepan over medium heat combine mushed strawberries, sugar and cornstarch. Stir and simmer until thick and glossy. Remove from heat and cool completely.

Spread on cream cheese filling. Cut strawberries crosswise to make circles and place on pizza and serve. Refrigerate it not ready to serve immediately. 

Original recipe found here.

Yumm, now I wish I had a slice right now. I made this about two hours prior to serving and chilled it beforehand and it turned out perfect! I think I'm going to add blueberries to the edge of my next one and make it for the fourth of July. You can find both recipes here, enjoy!

Have you made any fun summer recipes yet?