These lemon cheesecake cups are so easy to make, with simple ingredients and no gelatine. You'll have delicious, smooth and creamy no bake lemon cheesecakes in under an hour!
Crush the biscuits into crumbs using a food processor (or place them in a resealable plastic bag and crush them with a rolling pin). Combine them in a bowl with the melted butter, and stir well. Place a spoonful of the crumb mixture into the bottom of each of your serving glasses/jars. Press the crumbs down using the back of a spoon, or if you have one, the tamper from a coffee machine works really well for this. Place the glasses in the fridge while you prepare the cheesecake mixture and set the remaining crumbs aside.
Place the white chocolate in a heatproof bowl and microwave on medium power in 30 second bursts until melted, stirring between each burst. Set aside to cool slightly.
Beat the cream cheese in a large bowl with an electric mixer until smooth. Beat in the melted white chocolate and 1/4 cup of the lemon curd.
In a small bowl, whip the cream until stiff peaks are just beginning to form. You can use the same mixer blades you used for the cream cheese, no need to wash. Be careful not to over whip the cream.
Stir 1/3 of the whipped cream into the cream cheese mixture to lighten it, then gently fold in the remaining whipped cream. At this point you can spoon the mixture into your serving glasses (or straight into your mouth, I won’t judge), or if you want to pipe it, then you can put the whole bowl of cheesecake filling into the fridge for 10-20 minutes to firm it up slightly and make it easier to pipe.
Spoon or pipe a layer of filling into each glass. Spoon or pipe some more of the lemon curd around the edges (I put mine in a small squeezy bottle with a round nozzle), and add a spoonful of the remaining biscuit crumbs into the middle. Spoon or pipe over some more cheesecake filling, add more lemon curd and crumbs, and repeat again if your serving glasses allow. Top with more lemon curd.
Chill for 20-30 minutes to firm up (or eat immediately if you just can’t wait.)
The lemon cheesecake cups will keep for several days in the refrigerator. Cover individual glasses with plastic wrap, or place them all in a plastic container with an airtight lid. The cheesecakes can also be frozen, ideally in individual lidded plastic containers. Just thaw them for an hour or so before eating.
Notes
Serving Glasses - I used six 260ml stemless wine glasses to serve my cheesecakes, but you can use any size and shape glasses/jars etc. that you like, just scale the recipe up or down if necessary.Cookies - You can use plain vanilla biscuits/cookies for the crumbs, graham crackers, or any other flavoured biscuit that complements the lemon. I use gluten free biscuits, to make the cheesecakes gluten free.Cream - The cream you need for this recipe is regular pourable cream that can be whipped. In NZ it's just known as cream or whipping cream, in other countries it could be labelled as heavy cream, heavy whipping cream or single cream (double cream could also be used, just be careful not to over-whip it.)Lemon Curd - You can use homemade lemon curd or a good-quality, thick store-bought lemon curd.