Lemon Curd Cheesecake Dessert Cups

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These Lemon Curd Cheesecake Dessert Cups combine the tangy sweetness of lemon curd with creamy cheesecake mousse. The crumbly base, zesty lemon curd, and smooth cheesecake mousse create a delicious contrast of flavors and textures.

Prep Time 30

Curd Chill Time 6

Total Time 6 30

Servings Mini Cups

Calories 364kcal

Author Fay Khoury

INGREDIENTS

Lemon Curd

120 ml (½ cup) lemon juice
100 g (½ cup) sugar
3 (3) eggs large
120 g (4 ¼ oz) butter unsalted and cubed

Crumb Base

250 g (8 ⅚ oz) graham crackers I used Arnott's Nice Plain Biscuits Biscuits
30 g (2 tablespoon) butter unsalted

Lemon Cheesecake Mousse

500 g (17 ⅔ oz) cream cheese
¾ cup (¾ cup) sugar superfine
½ cup (½ cup) lemon curd
600 ml (2 ½ cups) heavy cream

INSTRUCTIONS

Lemon Curd

Combine lemon juice, sugar, and eggs in a saucepan. Whisk off the heat.
Add butter and place over low-medium heat. Stir continuously until thickened.
Remove from heat, strain into a heatproof bowl, cover with cling wrap, and refrigerate until chilled.

Crumb Base

Blend graham crackers into fine crumbs using a food processor or stick blender.
Add softened butter and blend again. Reserve one tablespoon for garnish.

Lemon Cheesecake Mousse

Mix cream cheese and sugar until smooth using an electric mixer.
Add lemon curd and blend well.
Add heavy cream and mix until thick and well blended.

Assembly

Distribute the crumb mixture evenly among 20 mini dessert cups. Press the crumbs down gently to form a firm base layer.
Transfer half of the cheesecake mousse mixture into a piping bag. Pipe the mousse evenly into the cups, covering the crumb base.
Fill another piping bag with the remaining lemon curd. Pipe a layer of lemon curd over the cheesecake mousse in each cup.
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 ruffled effect for a decorative finish. If you prefer a smoother look, pipe a plain layer instead.
Sprinkle a light layer of the reserved crumbs over the top of the mousse for a crunchy garnish.
Place the dessert cups in the refrigerator and chill until ready to serve, allowing the layers to set and flavors to meld.

NOTES

Make the lemon curd a day ahead to save time.

Use room temperature cream cheese for a smoother mousse.

Chill the dessert cups for at least an hour before serving for the best texture.

Experiment with different cookies for the crumb base for a unique twist.

NUTRITION