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Lemon Curd Cheesecake Dessert Cups 42.png

Lemon Curd Cheesecake Dessert Cups

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๐Ÿ‹ Experience the perfect balance of tangy lemon curd and creamy cheesecake in these elegant individual dessert cups that will impress your guests
๐Ÿฅ› Transform your dessert table with these no-bake treats that deliver restaurant-quality flavor with minimal effort and maximum visual appeal

  • Total Time: 4 hours 25 minutes
  • Yield: 8 servings

Ingredients

– 1 cup crushed graham crackers

– 3 tbsp melted butter

– 2 tbsp sugar

– 8 oz softened cream cheese

– 1/2 cup powdered sugar

– 1 tsp vanilla

– 1 cup heavy cream

– 1 cup store-bought or homemade lemon curd

– 3/4 cup sugar for homemade lemon curd

– 1/2 cup lemon juice for homemade lemon curd

– 2 eggs for homemade lemon curd

– 2 egg yolks for homemade lemon curd

– 1/2 cup butter for homemade lemon curd

Instructions

1-First Step: Prepare the mise en place Gather all tools: 12 small dessert cups (4-oz size), mixing bowls, electric mixer, spatula, and piping bags optional. Crush graham crackers in a food processor or bag for even texture. Soften cream cheese by leaving out 30 minutes. If making lemon curd, juice fresh lemons first. This setup keeps your lemon curd cheesecake cups recipe flowing without interruptions.

2-Second Step: Make the graham cracker crust Combine 1 cup crushed graham crackers, 3 tbsp melted butter, and 2 tbsp sugar in a bowl. Stir until crumbs resemble wet sand. Divide evenly into 12 cups, pressing firmly with a spoon bottom or glass. Chill crusts in fridge for 15 minutes to set. This base provides crunch for your mini lemon curd cheesecakes. For gluten-free, ensure crackers match.

3-Third Step: Whip up the creamy cheesecake filling In a large bowl, beat 8 oz softened cream cheese, 1/2 cup powdered sugar, and 1 tsp vanilla on medium speed until smooth, about 2 minutes. In another bowl, whip 1 cup heavy cream to stiff peaks. Gently fold whipped cream into cheese mixture until fluffy. Spoon or pipe filling over chilled crusts, filling halfway. Smooth tops. For lighter versions, sub half the cream cheese with Greek yogurt. Chill again for 10 minutes.

4-Fourth Step: Prepare or add the lemon curd topping For store-bought, simply spoon 1 cup lemon curd over filling, about 1-2 tbsp per cup. For homemade: In a saucepan over medium-low heat, whisk 3/4 cup sugar, 1/2 cup lemon juice, 2 eggs, and 2 yolks until combined. Add 1/2 cup cubed butter, stirring constantly as it thickens (5-8 minutes, around 170ยฐF). Strain if needed, cool slightly, then layer on. This creates lemon curd filled cheesecake cups with perfect tang. Vegan? Use pre-made plant curd.

5-Fifth Step: Chill and garnish Cover cups loosely and refrigerate 2 hours or until firm. Before serving, top with dollops of whipped cream and lemon zest. For parties, add fresh berries. These individual lemon cheesecake desserts hold shape well. Pro adaptation: Pipe layers for neatness, great for busy schedules.

Last Step:

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Notes

๐ŸŽฏ For the smoothest cheesecake filling, make sure cream cheese is completely softened to room temperature before mixing
โ„๏ธ These dessert cups can be made up to 2 days in advance – just add fresh garnishes right before serving
โฐ Use a piping bag for a more professional look when filling the cups, or simply spoon the filling in for a rustic appearance

  • Author: Brandi Oshea
  • Prep Time: 25 minutes
  • Chilling Time: 4 hours
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 28g
  • Sodium: 280mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 75mg