Lemon Curd Cheesecake Cups
 
MAKES 8 SERVINGS
Ingredients
  • 1 cup graham cracker crumbs
  • 3 tablespoons unsalted butter, melted
  • 12 ounces cream cheese, softened
  • 8 ounces lemon curd, (scant cup)
  • 1¼ cups confectioners’ sugar
  • ½ cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • Garnish: fresh sweetened whipped cream, lemon zest and slices, fresh mint
Instructions
  1. In a small bowl, stir together cracker crumbs and melted butter until well combined. Press 2 tablespoons cracker mixture into the bottom of 8 (1 cup) freezer- safe serving containers. Freeze for 1 hour.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and lemon curd at medium speed until smooth, stopping to scrape sides of bowl, about 2 minutes. With mixer at low speed, add confectioners’ sugar. Increase to medium speed and beat until smooth, stopping to scrape sides of bowl, about 2 minutes more. Slowly add cream and vanilla until completely incorporated and mixture is thickened, about 2 minutes more. Spoon mixture into prepared cups.
  3. Cover and freeze until set, at least 4 hours or overnight. Let stand at room temperature for 30 minutes before serving. Garnish with fresh whipped cream, lemon, and mint, if desired.
Recipe by Southern Lady Magazine at https://southernladymagazine.com/lemon-curd-cheesecake-cups-recipe/