Laura Mariano
Lemon curd cheesecake cups are a delightful and refreshing dessert that combines the creamy richness of cheesecake with the bright, tangy flavor of lemon curd. These individual servings are perfect for parties, picnics, or simply satisfying a sweet craving. Here’s a simple recipe to make them:
Lemon Curd Cheesecake Cups
Ingredients:
For the Crust:
- 1 cup graham cracker crumbs (or digestive biscuits)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 8 oz (226 g) cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup lemon curd (store-bought or homemade)
For Garnish:
- Whipped cream (optional)
- Lemon zest or slices
- Fresh berries (optional)
Instructions:
- Make the Crust:
- In a medium bowl, mix the graham cracker crumbs, granulated sugar, and melted butter until well combined.
- Divide the mixture evenly among serving cups or mini jars, pressing it down firmly to form an even layer at the bottom. Refrigerate while you prepare the filling.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whip the heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until well blended.
- Assemble the Cups:
- Spoon or pipe a layer of the cheesecake filling on top of the crust in each cup.
- Add a layer of lemon curd on top of the cheesecake filling.
- Repeat the layers (if desired) until the cups are filled, finishing with a dollop of lemon curd.
- Chill:
- Cover the cups and refrigerate for at least 2-4 hours, or until the filling is set.
- Serve:
- Just before serving, garnish with whipped cream, lemon zest, and fresh berries if desired.
Enjoy!
These lemon curd cheesecake cups are a perfect balance of creamy, tangy, and sweet flavors, making them a hit for any occasion! Enjoy your delightful treat!
