Friday, May 18, 2012

Luscious (no bake) Lemon Cheesecake Cups

As you can probably tell I'm crazy about lemon, in anything really. So here is yet another lemony treat for you. I love these as a switch up to a regular cheesecake, it's fun and everyone get's there own personal dessert, now who wouldn't love that!

This cheesecake is so light and creamy, not heavy like alot of no bake cheesecakes can be, and paired with the sweet velvety lemon curd it's to die for! I've made lemon curd a few times now and I keep going back this particular recipe from Ina Garten. It is a stand out, so easy to make and I love it. It's something that you can use in so many desserts, a simple tart, or even spooned over a warm buttermilk scone...YUM!

Luscious (no bake) Lemon Cheesecake Cups


2 lbs cream cheese, room tempertaure

1 cup sugar

zest of 1 lemon

1 cup heavy cream, room temperature

1/4 cup lemon juice

1 sachet of gelatin (about 2 3/4 tsp)

pinch of salt

Lemon curd

3 lemons

1 1/2 cups sugar

1 stick (1/2 cup) unsalted butter, room temperature

4 large eggs, room temperature

1/2 cup lemon juice (3-4 lemons)

pinch of salt (1/8 tsp)

Crust crumble

1 1/2 cups crushed graham crackers

5-6 tblsp melted unsalted butter

2 tsp lemon zest

2 tblsp sugar

For the filling, sprinkle the gelatin over the lemon juice and let it stand for 4-5 minutes. then heat in the microwave for 30-40 seconds to heat through and disslove the gelatin. Set aside. In a large bowl mix the creamcheese, sugar and salt with an electric beater until smoothe, about 2 minutes.

Slowly add the cream and beat for 2 minutes. Add the gelatin and 1/3 cup of the lemon curd, beat for 3 minutes.

Pour cheesecake mixture 3/4 full into ramekins, glasses, cups, which ever you like to serve them in. Put in the fridge for 6 hours or overnight.

For the lemon curd, using a vegetable peeler, peel the lemons being careful not to peel the pith. Put the peel and the sugar in a food processor and pulse until zest is finely mixed into the sugar.

Cream the butter and beat in lemon sugar, about 1 minute. Add eggs one at a time, then add lemon juice and salt. Mix well until combined.

Pour mixture into a saucepan and cook gently over low heat until thickened (about 10 -12 minutes) stirring constantly. The curd will thicken just below a simmer. Remove from heat and set aside to cool slightly.

Using a wire strainer, pour the curd in small batches and using a wooden spoon, push the curd through the strainer. Keeping going until all the curd has been strained leaving behind any large bits of zest. Be sure to use a spatchular to scrap the bottom of the strainer to get all lemon curd off.

Cover the lemon curd with plastic wrap, making sure the wrap touches the surface of the lemon curd, so as not form a skin while cooling. Put in the fridge for 1 hour or overnight.

For the crust crumbles, place graham crackers in a food processor ( about 10-12 crackers) and pulse until fine. Put crumbs in large mixing bowl and add sugar and melted butter, stir to combine.

To assemble:

Take set cheesecake cups out of fridge, spoon 1/4 cup of lemon curd on top. Then sprinkle crust crumbs over lemon curd, about 2 tblsp per cup. Serve as is, or top with fresh raspberries.


This make a large amount of filling, so if you have quite a bit of filling left over you could make a small cheesecake. Just add a couple more graham crackers and a tablespoon or 2 more of butter to your crust crumble, so you'll have enough to press into a round tin, as well as your cups.

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