Knowing it would take some time to decorate my fruit pizza, I decided to keep everything else about this dessert simple and quick. I baked up a large Pillsbury sugar cookie and topped it with a lemon cheesecake mousse made from Philadelphia Ready to Eat Cheesecake Filling, a jar of lemon curd, and some whipped topping. The light lemon flavor is a perfect compliment to all of the fruit. I chose a rainbow of fruits that I enjoy eating including blueberries, raspberries, apricots, bananas, kiwi, pineapple, and strawberries, but you can choose whatever fruits you prefer.
most like a true cheesecake when mixed with the lemon curd would be from
my Pastry Crowns filled with Cheesecake Mousse recipe here —> http://www.hungryhappenings.com/2011/02/dessert-fit-for-king.html.
You’ll make a custard which is then mixed with cream cheese. It tastes
so much like a baked cheese cake which is how the Philadelphia Ready to
Eat Cheesecake Filling also tastes . After you make the mousse you can measure out a cup of it and mix it with the lemon curd and whipped topping or you can skip the whipped topping and just mix the lemon curd into the entire batch of mousse. If you have too much mousse, just eat it with a spoon! For a quicker and easier solution you can make a no-bake
cheesecake filling which is a traditoinal topping for a fruit pizza. Use the no-bake cheesecake recipe from my Patriotic Cheesecakes Topped with
Raspberry Gelee here —> http://www.hungryhappenings.com/2012/06/patriotic-cheesecakes-topped-with.html.
It is also very good, it just doesn’t have that custard like taste of a
baked cheesecake. Just mix lemon curd into the filling. You don’t need the extra whipped topping.