Dive into the delectable world of Lemon Cheesecake Cups, an easy and delicious treat that masterfully combines the zest of lemon curd with the richness of cheesecake, all nestled in a gluten-free crust. The addition of Meyer lemon juice and a dollop of lemon curd on top brings a burst of fresh flavor, elevating this simple homemade dessert to an extraordinary level. Whether you're looking for a quick dessert option or a special treat that caters to gluten-free needs, these Lemon Cheesecake Cups are sure to impress.
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Lemon Cheesecake Cups
Ingredients:
1 cup Simple Mills sweet thins Honey Cinnamon (1 box)
3 Tbsp. butter, grassfed, melted
2 cups heavy cream, organic
1 Tbsp. sugar
24 oz. cream cheese, full fat, softened
½ cup lemon curd
2 tsp. Vanilla extract, divided
½ cup lemon juice, meyer lemons are the best
1 cup powdered sugar
½ tsp. Salt
Directions:
Place the whole box of the Simple Mills graham crackers into a food processor and pulse until fine. Place the crushed crackers into a medium bowl, add the melted butter and stir until all the crumbs are coated in butter. They should look like wet sand.
Place a heaping tablespoon of the coated crumbs into a 9 ounce plastic cup and press with your fingers to cover the bottom of the cup. Set aside.
Juice about 5 to 6 meyer lemons to make ½ cup of lemon juice. In a large mixing bowl place the cream cheese and mix with a hand mixer or kitchenaid mixer until light and fluffy.
Add 1 tsp. Vanilla extract, salt, lemon curd, and half of the lemon juice and mix until combined. Scrape down the sides of the bowl with a spatula while mixing.
Add ⅓ of the sugar and a little more lemon juice and combine again with the mixer. Keep adding more sugar and lemon juice until it is all combined and smooth and creamy. Scrape the sides of the bowl as needed. Set aside.
In another large bowl, combine the heavy whipping cream, vanilla extract and 1 Tbsp. of sugar and mix on high until stiff peaks form. Don’t over mix or else you will make butter!
Pour the stiff whipping cream into the cream cheese mixture and fold it together using a large spoon. Take your time with this and do it gently so as to not deflate the whipping cream. Once it is all combined, scoop tablespoonfuls into the cups so they are about ¾ full. Then finish the cup with a dollop of lemon curd (about 2 tsp.) and 3 blueberries on top. Enjoy this sweet and tangy dessert that is gluten free and I bet you won’t be able to tell as it is so delicious!
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Rockin Robin
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