This post is sponsored by Philadelphia Cream Cheese. As always, all opinions are my own.
No-Bake Lemon Shortcake is a beautiful, tangy, creamy and delicious dessert. Great for any occasion and perfect for you lemon lovers.
Spring is in the air and I am ready for spring flavors. Move over pumpkin spice and hello to all things lemon.
I love this lemon shortcake because it is so creamy. I always use Philadelphia Cream cheese because it whips up smooth and just makes the texture so creamy and decadent. Layered with ladyfinger cookies makes this shortcake unique. Top with some sliced lemons (even candied lemons would be awesome) and some gorgeous Spring flowers and you have yourself a gorgeous dessert that everyone will love.
Be sure to save the recipe to your PINTEREST boards.
|Prep Time||20 minutes|
|Cook Time||4-6 hours refrigeration|
- 2 cups heavy whipping cream
- 1 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 ounces Philadelphia Cream Cheese softened
- 1 15.75oz can lemon pie filling
- 1/2 cup powdered sugar
- Zest of one large lemon
For the mousse:
- Pour the heavy whipping cream into medium-sized mixing bowl and use an electric mixer to beat the heavy cream on medium-high speed until it’s bubbly. Slowly add 1 ¼ cup of powdered sugar and continue beating on high speed until stiff peaks form, add vanilla. Set aside in the refrigerator until needed.
- In a large mixing bowl, beat the softened cream cheese on medium-high using the paddle attachment until the cream cheese is light and fluffy. Scrape down the sides of the bowl and add the lemon pie filling and zest from one large lemon. Beat on medium-high speed until all ingredients are well combined, scraping down the bowl as needed. Slowly add ½ cup powdered sugar and mix until incorporated.
- Add 2 cups of the prepared whipped cream and gently fold into the lemon cream cheese mixture and fold over and over until all ingredients are well mixed.
- To assemble the dessert, line the bottom of an 8x8-inch square dish with parchment paper.
- In a small bowl, combine the milk and vanilla extract. Dip the top and bottom of each ladyfinger in the milk mixture and line the bottom of the dish with one layer of dipped ladyfingers. I cut a little bit off of the second row of ladyfingers so they could fit
- Once the bottom layer is complete, spread half the lemon mousse over top. Add the next layer of dipped ladyfingers followed by the remaining mousse, spreading evenly. Spread the remaining prepared whipped cream over the top of the mousse. Cover this and refrigerate for 4 to 6 hours to allow the layers to set. Optional: Garnish with fresh lemons, lemon zest and serve with fresh berries.