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Mohamed Ayad's Lemon Curd Cheesecake Recipe in Mini Dessert Cups
Taha Ayad

Lemon Curd Cheesecake Cups

Creamy Lemon Curd Cheesecake Cups layered with buttery graham cracker crumbs, silky lemon curd, and fluffy cheesecake mousse. These no-bake mini desserts are bright, refreshing, and perfect for parties, holidays, or make-ahead entertaining.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours 45 minutes
Servings: 20 mini dessert cups
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 250 g graham crackers crushed into fine crumbs
  • 150 g butter softened
  • 120 ml lemon juice
  • 200 g sugar divided
  • 3 large eggs
  • 500 g cream cheese softened
  • 600 ml heavy cream
  • ½ cup lemon curd

Method
 

  1. Combine lemon juice, sugar, and eggs in a saucepan and whisk until smooth
  2. Add butter and cook over low-medium heat, stirring constantly until the mixture thickens
  3. Strain the lemon curd into a heatproof bowl, cover with cling wrap touching the surface, and chill completely
  4. Blend graham crackers into fine crumbs and mix with softened butter
  5. Reserve one tablespoon of crumbs for garnish
  6. Beat cream cheese and sugar until smooth and creamy
  7. Add chilled lemon curd and mix until fully combined
  8. Add heavy cream and beat until thick and fluffy
  9. Divide crumb mixture among 20 mini dessert cups and press gently into the base
  10. Pipe a layer of cheesecake mousse over the crumbs
  11. Pipe a layer of lemon curd over the mousse
  12. Pipe the remaining mousse on top using a decorative tip if desired
  13. Sprinkle reserved crumbs over the top
  14. Refrigerate for at least 4 hours or until set before serving

Notes

  1. Use room temperature cream cheese for the smoothest mousse
  2. Do not rush the lemon curd; cook over moderate heat and stir constantly
  3. Chilling overnight provides the best texture and flavor
  4. Store covered in the refrigerator for up to 3 days
  5. Store-bought lemon curd can be used if preferred
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