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No Bake Lemon Curd Cheesecake Cups

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Ingredients
  

  • Graham crackers or digestives about 1 1/2 cups crumbs – for the base; you can also use shortbread or vanilla wafers.
  • Unsalted butter 4–5 tablespoons, melted – binds the crust crumbs and adds rich flavor.
  • Granulated sugar 1–2 tablespoons – optional, to sweeten the crust slightly.
  • Cream cheese 16 oz, softened – full-fat for best texture and flavor.
  • Powdered sugar 1/2 cup – dissolves easily for a smooth filling.
  • Pure vanilla extract 1 teaspoon – adds warmth and balance.
  • Lemon zest 1 tablespoon – fresh, for aromatic citrus notes.
  • Fresh lemon juice 2 tablespoons – brightens the filling.
  • Heavy cream 3/4 cup, cold – whipped to lighten the cheesecake.
  • Lemon curd about 1 to 1 1/4 cups – store-bought or homemade, for the topping.
  • Pinch of salt – enhances sweetness and lemon flavor.
  • Optional garnishes: fresh berries extra lemon zest, mint leaves, or crushed cookies.
  • Serving cups or jars 8–10 small – glass jars, small tumblers, or sturdy paper cups work well.

Instructions
 

  • Prep your cups: Set out 8–10 small jars or cups.If serving later, make space in your fridge.
  • Make the crust: Crush the cookies into fine crumbs. Stir in melted butter and sugar (if using) until the texture feels like damp sand. It should clump slightly when pressed.
  • Portion the base: Spoon a layer of crumb mixture into each cup (about 2 tablespoons per cup).Press down gently with the back of a spoon. Chill for 10 minutes to help it set.
  • Whip the cream: In a cold bowl, beat the heavy cream to medium peaks. Don’t overbeat. Set aside.
  • Make the cheesecake filling: In another bowl, beat softened cream cheese with powdered sugar, vanilla, lemon zest, lemon juice, and a pinch of salt until smooth and fluffy, 1–2 minutes.Scrape the bowl as needed.
  • Fold in the cream: Gently fold the whipped cream into the cream cheese mixture in two additions until smooth and airy. Avoid deflating the mixture.
  • Fill the cups: Spoon or pipe the cheesecake filling over the chilled crusts, leaving room at the top for lemon curd. Smooth the tops.
  • Add the lemon curd: Stir the lemon curd to loosen, then spoon a layer over each cup (1–2 tablespoons).Swirl lightly if you like a marbled look.
  • Chill to set: Cover and refrigerate for at least 2 hours (4 hours for a firmer set). Overnight is great for flavor and texture.
  • Garnish and serve: Top with berries, extra zest, or a mint sprig right before serving. Keep cold until ready to eat.