Lemon Curd Dessert Cups

Light, creamy, and full of citrusy brightness, these lemon curd dessert cups layer cheesecake cream with crushed Lotus cookies for a no-bake treat that’s as easy as it is elegant.

Recipe Developer-Estefania

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Prep Time 30

Cook Time 30

Total Time 1

Ingredients

Instructions

In a food processor, crush the Lotus cookies into fine crumbs. Divide the crumbs evenly among the serving cups to create the base.
In a mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and well combined. Mix in 2 tablespoons of lemon curd until just blended.
Add the heavy cream to the cream cheese bowl and whip until the mixture becomes light and fluffy. Spoon a layer of the cheesecake mixture over the cookie base in each cup.
Spoon lemon curd on top of the cheesecake layer, then add another layer of cheesecake mixture. Finish with a final spoonful of lemon curd on top.
Refrigerate the dessert cups for at least 2 hours, allowing them to firm up before serving.

Notes

Keep Layers Clean: I like to spoon or pipe the cream filling gently so the layers stay sharp and neat in the cups.

Cookie Crunch: I save a few bigger cookie pieces to tuck in the middle; it gives the cups a nice little bite.

Chill Time Matters: I let them sit in the fridge for at least 2 hours so the cream sets and the lemon curd shines through.

Make Ahead Ease: I usually make these the night before, and they’re just as fresh and even tastier the next day.

Nutrition