Little Lemon Cheesecakes

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Little Lemon Cheesecakes

Growing up cheesecake was one of my favourite desserts – and truthfully it still is. When I don’t have the time or inclination to bake a whole cheesecake, these quick little ‘cheats’ versions always hit the spot in a fraction of the time (and without the tempting leftovers!).

Enough for: 2
Takes: 15 minutes
1 handful roast nuts
125g (4 1/2oz) mascarpone or other cream cheese
4 tablespoons lemon curd

1. Place nuts in a plastic bag and bash with a rolling pin or something heavy until they are coarsely crumbled. Or use your food processor.

2. Divide between two small tea cups or pretty glasses.

3. Combine mascarpone and lemon curd in a bowl. Taste, and add a little more lemon curd if it needs more kick. Or add a little more mascarpone if you’d like it to be creamier.

4. Divide lemon cream between the tea cups and refrigerate until you’re ready to eat.

Variations

nut-free – replace the nuts with shortbread or your sweet biscuit (cookie).

lemon & raspberry – serve with a small handful of fresh raspberries on top.

lemon & ginger – replace short bread with ginger nut cookies. If you’re after a full-on ginger experience, stir a teaspoon of finely grated fresh ginger in with the lemon curd.

lime cheesecakes – if you can get your hands on some lime curd, give it a go.

no mascarpone – use smooth ricotta or softened Philadelphia cream cheese and be prepared to add a little extra lemon curd.

sugar-free / low carb – use sugar-free cookies or granola and lemon curd.

Shelf Life / Storage

These will happily keep in the fridge for a few days. The biscuit base will soften over time, but to my mind that’s not a bad thing. Can be frozen.

Problem Solving Guide

no lemon curd? – make your own OR replace with lemon butter OR replace with extra mascarpone, a tablespoon of icing sugar and the zest of 1 lemon.

can’t find mascarpone? – replace with full fat ricotta and a splash of cream.

cups not full enough – I’ve made this on the smaller side because they’re quite intense. If you’d prefer your cups to be fuller, either use smaller cups next time OR mix together some more mascarpone and lemon curd and use that.

base too crumbly – I’ve kept my base on the more crumbly side because I think it adds a lovely contrast to the smooth, rich filling. If you prefer a more classic cheesecake base, melt a tablespoon of butter and stir that into the crumbs before popping them in the tea cups.

too tart? add a little icing sugar to sweeten things up. Next time cut back a little on the lemon curd or use more mascarpone.

Waste Avoidance Strategy

roast nuts – keep them in the pantry.

mascarpone or other cream cheese – will keep in the fridge for a few week. Use for another meal.

lemon curd – unopened keep in the pantry. Once open keep in the fridge and use for another meal.

Serving Suggestions

I love these on their own. Serve with a teaspoon to savour in tiny bights.

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