Individual servings of this creamy lemon curd cheesecake are finished with fresh mint, citrus zest, and delicate lemon slices.
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
- 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.
- 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.
- 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.
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