Lemon Curd Cheesecake Dessert Cups

Why Mini Desserts Are the Best

Mini desserts are great because they let you enjoy a sweet treat without eating too much. They help with portion control while still tasting amazing. Their small size makes them perfect for sharing and trying different desserts. They also look really nice, adding a special touch to any event. These Lemon Curd Cheesecake cups are no exception.

Ingredients In Lemon Curd Cheesecake

Lemon Curd:

• Lemon Juice: Adds a tangy flavor to the lemon curd.
• Sugar: Sweetens the lemon curd.
• Large Eggs: Thicken the lemon curd and give it a smooth texture.
• Unsalted Butter: Adds richness and smoothness to the lemon curd.

Crumb Base:

• Graham Crackers (or cookies of choice): Forms the crunchy, flavorful base layer.
• Softened Butter: Binds the graham cracker crumbs together for the base.

Lemon Curd Cheesecake Mousse:

• Cream Cheese: Provides a creamy, rich base for the cheesecake mousse.
• Sugar: Sweetens the cheesecake mousse.
• Lemon Curd: Used for flavoring the cheesecake mousse and as a tangy middle layer.
• Heavy Cream: Makes the cheesecake mousse light, airy, and fluffy.

How To Make Lemon Curd Cheesecake

Making the Lemon Curd:

Combine Ingredients: In a medium saucepan, mix together the lemon juice, sugar, and eggs. Use a hand whisk to blend the ingredients off the heat until well combined.

Add Butter: Cut the unsalted butter into small pieces and add them to the mixture.

Heat and Stir: Place the saucepan over low to medium heat. Stir the mixture continuously with a whisk or a wooden spoon. It's important to keep the heat low to prevent the eggs from scrambling. Continue stirring until the mixture thickens to a custard-like consistency.

Strain and Chill: Once the lemon curd has thickened, remove it from the heat. Pour the curd through a fine mesh strainer into a heatproof bowl to remove any lumps and ensure a smooth texture. Cover the surface of the curd with cling wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate the curd until it is fully chilled, preferably overnight.

Preparing the Crumb Base:

Process Cookies: Place the graham crackers or your chosen cookies in a food processor. Pulse until the cookies are finely ground into crumbs.

Add Butter: Add the softened butter to the crumbs in the food processor. Pulse again until the butter is fully incorporated and the mixture has the texture of wet sand.

Reserve for Garnish: Scoop out a small amount of the crumb mixture and set it aside for garnish later. This will add a nice crunch on top of the dessert.

Making the Lemon Cheesecake Mousse:

Blend Cream Cheese and Sugar: In a large mixing bowl, combine the cream cheese and sugar. Use an electric hand mixer to blend the mixture on medium speed until it is smooth and creamy, with no lumps.

Incorporate Lemon Curd: Add some of the chilled lemon curd to the cream cheese mixture. Mix on low speed until the curd is fully incorporated and the mixture is smooth.

Add Heavy Cream: Pour the heavy cream into the bowl. Start mixing on low speed, gradually increasing to medium-high speed until the mixture becomes thick and forms stiff peaks. This will create a light and airy mousse.

Assembling the Lemon Curd Cheesecake Cups:

Prepare Cups: Distribute the crumb mixture evenly among your mini dessert cups, using a spoon to press the crumbs down gently.

First Mousse Layer: Transfer half of the cheesecake mousse into a piping bag. Pipe an even layer of the mousse into each cup, covering the crumb base completely.

Lemon Curd Layer: Fill another piping bag with the remaining lemon curd. Pipe a generous layer of lemon curd over the cheesecake mousse in each cup.

Second Mousse Layer: Transfer the remaining cheesecake mousse into a fresh piping bag fitted with a 1M piping tip. Pipe the mousse on top of the lemon curd, creating a decorative ruffled effect. If you prefer a simpler look, you can pipe a smooth layer instead.

Garnish: Lightly sprinkle the reserved crumb mixture over the top of the mousse for added texture and visual appeal.

Chill: Place the assembled lemon curd cheesecakes in the refrigerator. Chill them until you are ready to serve, allowing the layers to set and the flavors to meld together. This chilling time will also enhance the overall texture of the dessert.

Fay's Top Tips

Make Lemon Curd Ahead: Prepare the lemon curd a day in advance and refrigerate it. This saves time on the day you assemble the dessert and ensures the curd is fully chilled.

Room Temperature Ingredients: Use room temperature cream cheese to blend smoothly and quickly with the sugar, making the mousse mixture easier to prepare.

Beyond the Recipe: Creative Variations and Twists

Berry Burst: Add a layer of fresh berries between the lemon curd and cheesecake mousse for an extra burst of flavor and color.

Chocolate Delight: Substitute the graham cracker base with chocolate cookie crumbs for a richer, more decadent dessert.

Citrus Mix: Swap some of the lemon juice in the curd with lime or orange juice to create a unique citrus blend.

Nutty Crunch: Mix finely chopped nuts into the crumb base for added texture and a nutty twist.

Herbal Infusion: Infuse the lemon curd with a hint of fresh basil or mint for a refreshing herbal note.

Tropical Touch: Add a layer of crushed pineapple or mango between the mousse and lemon curd for a tropical flavor profile.

Spice It Up: Add a pinch of ground ginger or cinnamon to the crumb base for a subtle spice kick.

More Cheesecake Recipes

• Mini Caramel Cheesecakes
• Vanilla Cheesecake Dessert Cups
• Biscoff Mousse Dessert Box

More Lemon Curd Desserts - Video Tutorials

• Lemon Condensed Milk Buttercream Frosting with Real Lemon Curd
• Lemon Curd Tart Domes
• Chocolate & Raspberry Cheesecake with Lemon Curd