Description
Lemon Posset Cheesecake Cups are elegant no-bake individual desserts that combine the silky richness of classic British lemon posset with creamy cheesecake filling. Layered over a buttery biscuit crust and topped with whipped cream and fresh lemon zest, these refreshing dessert cups are perfect for spring and summer entertaining.
Ingredients
- For the Crust:
- 1 1/2 cups graham cracker or digestive biscuit crumbs
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
- For the Cheesecake Filling:
- 8 oz (225g) cream cheese, softened
- 8 oz (225g) mascarpone cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 1 cup heavy whipping cream, whipped to stiff peaks
- For the Lemon Posset:
- 1 cup heavy cream
- 1/3 cup granulated sugar
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon finely grated lemon zest
- For Garnish:
- Whipped cream
- Fresh lemon zest
- Thin lemon slices or twists
- Fresh mint leaves (optional)
- Crushed shortbread cookies (optional)
Instructions
- Combine the graham cracker crumbs, melted butter, and sugar until evenly moistened.
- Divide the mixture evenly among 8 dessert cups and press firmly into the bottoms. Chill for 15 minutes.
- In a saucepan, combine the heavy cream and granulated sugar for the posset. Bring to a gentle boil and simmer for 3 minutes, stirring frequently.
- Remove from the heat and stir in the fresh lemon juice and lemon zest. Let cool for 10-15 minutes until slightly thickened.
- Beat the cream cheese and mascarpone together until smooth and creamy.
- Add the powdered sugar, vanilla extract, and lemon zest, mixing until fully incorporated.
- Fold the whipped cream gently into the cheesecake mixture until light and fluffy.
- Spoon or pipe the cheesecake filling evenly over the chilled crusts.
- Carefully spoon the cooled lemon posset over each cheesecake layer.
- Refrigerate for at least 4 hours, preferably overnight, until fully set.
- Before serving, garnish with whipped cream, fresh lemon zest, lemon slices, mint leaves, and crushed shortbread if desired.
Notes
- Use freshly squeezed lemon juice for the brightest flavor and proper setting.
- Allow the lemon posset to cool slightly before layering to maintain distinct layers.
- Mascarpone creates an extra silky, luxurious texture.
- Prepare the cups a day ahead for the best flavor and consistency.
- Store covered in the refrigerator for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British-Inspired