Enjoy the simple pleasure of my Lemon Curd Dessert Cup Recipe! This easy recipe lets you enjoy creamy cheesecake without using the oven. Served in individual cups, each spoonful is a tasty mix of smooth texture and great flavor. If you like citrus flavor then this dessert will be sure to become your go to lemon curd dessert.
Lemon Curd Dessert
I might have a thing for citrus, but this lemon curd dessert is simply amazing! The lightly sweet cookie base pairs perfectly with the layers on top: a creamy sweetened mix of cream cheese, tangy lemon curd, and fluffy whipped cream.
This dessert cup recipe is simple to make, and it’s sure to become your favorite go-to for a quick and delicious treat.
These no-bake dessert cups layered with a luxurious lemon curd and a smooth cheesecake are best served in convenient, adorable parfait cups!
I know sometimes it is to complicated to get the messurments right, so here is a handy conversion tool to help you convert tablespoons to cups.
I have also made No bake pumpkin cheesecake, and No bake cheesecake that you might like.
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⭐Why You'll Love This Lemon Curd Dessert Cup Recipe
- Easy and No-Bake: No oven needed! This recipe is quick and easy, just chill and you're done. Perfect if you're short on time or new to desserts.
- Simple Ingredients, Big Flavor: With just a few basics like cream cheese, heavy cream, and lemons, you’ll create a delicious dessert packed with flavor.
- Customizable: Get creative with toppings, add berries, candied lemon, or extra crushed cookies for more texture and fun.
- Make-Ahead: You can make these dessert cups ahead of time, making them a stress-free option for special occasions.
- Perfect Portions: These cute cups are great for portion control and are perfect for parties or gatherings!
🧾Lemon Curd Dessert Ingredients
Here’s what you need to make these Lemon Curd Dessert Cup Recipe:
For Lemon Curd:
- Eggs: I use fresh, room-temperature eggs for a smooth, creamy lemon curd. The yolks add richness, helping it set perfectly.
- Sugar: Granulated sugar sweetens the lemon curd, balancing the tangy lemon flavor.
- Lemon Zest and Juice: Fresh lemon juice gives it that zesty punch, while the zest adds extra lemony aroma and flavor.
- Unsalted Butter: I like using unsalted butter to make the curd rich and creamy.
For Cheesecake:
- Lotus Cookies: I use Lotus cookies for a sweet, spiced base. You can swap them for graham crackers or any sweet cookie you like.
- Cream Cheese: Room-temperature cream cheese is key for a creamy, tangy filling. You can use Greek yogurt or a mix of yogurt and mascarpone for a lighter option, or plant-based cream cheese for a vegan twist.
- Sugar: Caster sugar sweetens the cheesecake and balances the tangy cream cheese.
- Lemon Curd: Homemade lemon curd adds a bright citrusy layer, but store-bought works if you're short on time. Just choose a good quality one.
- Heavy Cream: Cold, whipped heavy cream lightens the cheesecake, making it extra fluffy and creamy.
Lemon Curd:
See the recipe card below for a full list of ingredients and measurements.
👩🏻🍳How to Make Lemon Curd Dessert
These step-by-step instructions and photos will help you to visualize how to make this recipe. See the recipe card for a printable version of this recipe.
How to Make Lemon Curd:
1. In a spacious mixing bowl, blend together eggs, egg yolks, and sugar until thoroughly mixed.
2. Mix in lemon zest and lemon juice into the egg mixture, ensuring a thorough blend.
3. Transfer the egg-lemon mixture into a saucepan, gently heat over a low flame, and whisk constantly until the mixture achieves a thickened consistency.
4. Add the unsalted butter and whisk until a smooth consistency is achieved.
5. Take it off the heat, transfer it to a medium bowl, cover it with plastic wrap, and let the lemon curd cool completely.
How to Make the Dessert Cups:
1. Using a food processor, easily crush the Lotus cookies into fine crumbs.
2. Evenly distribute the crushed cookies among the serving cups, forming a layer at the bottom.
3. Using an electric mixer, effortlessly beat together the cream cheese and sugar in a mixing bowl until smooth and thoroughly combined.
4. Blend in 2 tablespoons of the prepared lemon curd until well combined.
5. Pour the heavy cream into the cream cheese mixture and whip until it reaches a light and fluffy consistency.
6. Gently spoon the cheesecake mixture over the biscuit base in each serving cup.
7. Easily spoon the lemon curd over the cheesecake filling in each serving cup.
8. Gently spoon the cheesecake mixture over the lemon curd filling in each serving cup.
9. Simply add an extra layer of lemon curd on top of each serving cup.
10. Place the lemon curd dessert cups in the refrigerator for a minimum of 2 hours to allow them to firm up.
📖Variations
- Lemon Curd Dessert Parfait: Try layering the lemon cheesecake with crumbled biscuits or granola in parfait glasses for a fun twist.
- Lemon-Blueberry Dessert Cups: Add fresh blueberries for a bright and classic lemon-blueberry combo.
- Lemon Curd Dessert Mousse: Add more whipped cream to make the cheesecake light and airy, like a mousse.
- Berry Swirl Dessert Cups: Swirl in some berry compote (like strawberry, raspberry, or blueberry) for a fruity twist.
🍽 What to Serve with Lemon Curd Dessert
These light lemon curd dessert are perfect for a sweet finish to brunch or lunch. They’re also great for parties alongside appetizers. Honestly, you don’t need a special occasion. These treats can make any weeknight dinner feel special!
💭Tips for Recipe Success
Crush the Cookies Well: If you want a firmer base, mix in a little melted butter with the crumbs to help them stick together.
Beat the Cream Cheese Smooth: Whisk the cream cheese and sugar until super smooth, so your cheesecake has a silky texture.
Whip the Cream Right: Whip the heavy cream until stiff peaks form for a light and fluffy filling. If under-whipped, the cheesecake might be too soft.
Layer the Lemon Curd: Add thin layers of lemon curd between the cheesecake for a perfect balance of flavors. You can also swirl it in for a pretty marbled look.
Chill to Set: Let the lemon curd dessert cups chill for at least 2 hours (or overnight) so they firm up and the flavors blend perfectly.
Storage: Store lemon curd dessert cups covered in the refrigerator for up to 3 days to maintain freshness and flavor.
❓Commonly Asked Questions
Yes, these cheesecake cups can be made in advance. They often benefit from chilling in the refrigerator for several hours to set properly and develop their flavors. Just be sure to cover them to prevent any odors from the fridge from affecting the taste.
🍋More Easy Lemon Recipes
If you love using lemon when you are cooking, then check out the following recipes for inspiration:
🍰More Dessert Recipes!
Here are more of my favorite dessert recipes! Try these:
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📖 Recipe
Lemon Curd Dessert Cup Recipe
Ingredients
For Lemon Curd:
- 3 Eggs
- 2 Egg Yolks
- 120 g Sugar
- 1 tablespoon Lemon Zest
- 125 ml Lemon Juice
- 120 g Unsalted Butter
For Cheesecake:
- 200 g Lotus Cookies
- 400 g Cream Cheese
- 180 g Sugar
- 2 tablespoon Lemon Curd
- 500 ml Heavy Cream
Instructions
How to Make Lemon Curd:
- In a large mixing bowl, whisk together eggs, egg yolks, and sugar until well combined.
- Add lemon zest and lemon juice to the egg mixture and whisk well.
- Pour the egg-lemon mixture into a saucepan, cook over low heat, and whisk continuously until the mixture thickens.
- Stir in the unsalted butter and whisk until smooth.
- Remove from heat, pour in a medium bowl, cover with plastic, and allow the lemon curd to cool completely.
How to Make the Dessert Cups:
- Crush the Lotus cookies into fine crumbs using a food processor.
- Divide the crushed cookies evenly among serving cups, creating a layer at the bottom.
- In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and well combined.
- Mix in 2 tablespoons of the prepared lemon curd until combined.
- Add the heavy cream to the cream cheese mixture and whip until a light and fluffy form.
- Spoon the cheesecake mixture over the cookie base in each serving cup.
- Spoon the lemon curd over the cheesecake filling in each serving cup.
- Spoon the cheesecake mixture over the lemon curd filling in each serving cup.
- Top with more lemon curd in each serving cup.
- Refrigerate the lemon curd dessert cups for at least 2 hours to firm up.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Sandra says
No-bake treats are my favorite. Definitely trying these soon!