Perfect to celebrate Mother’s Day, Easter or just Spring, these Teacup No-Bake Cheesecake with Lemon Curd are so easy to put together. Even the kids could make these!
With Mother’s Day this weekend, I wanted to make something a little special to share. These Teacup Lemon Curd No-Bake Cheesecakes would be perfect for a Mother’s Day brunch or as a dessert, or since it is Mother’s day, quite an acceptable part of breakfast-in-bed for Mom, I’d say ;)
As these are no-bake cheesecakes, you can make these in any teacup. Serving them in a pretty teacup or in china teacups with saucers (see an example of that below the recipe!), is a great way to make a super simple dessert special. And speaking of special, it’s so easy to add a flower to these and it’s definitely the touch that elevates this one. I used pansies here, as they are so colourful and perfect for Spring. They are also edible, though you certainly don’t have to eat them :)
One final consideration for these desserts, is that they can be made with either homemade or store-bought lemon curd (or even canned lemon pie filling). I’ve included the recipe for homemade lemon curd below, but the alternatives are quite easily available, if you’d like to make these totally stove and oven free. Lemon not your thing? Top these with blueberry pie filling instead!
Cook’s Notes for Teacup No-Bake Cheesecake with Lemon Curd
If you’re making your own lemon curd, be sure to do it a bit ahead, so it has a chance to sit in the fridge and set-up and chill before using.
As I mentioned, store-bought lemon curd is a great option to make these even easier! For Canadians, there is a President’s Choice Black Label jarred lemon curd available in stores that sell President’s Choice products.
These can be made well ahead and refrigerated. No need to cover them. Just pop them in the fridge for up to 24 hours (though that’s probably the longest I’d leave them in the fridge, for best results). Decorate/garnish just before serving.
Again, as mentioned, if lemon is not your thing, try blueberry (or cherry) pie filling, decorated up with coordinating flower colours.
Teacup No-Bake Cheesecakes with Lemon Curd
Pretty, easy and delicious, this dessert features no-bake cheesecake in a teacup, topped with lemon curd and decorated with flowers and fresh berries.
Ingredients
Lemon Curd:
- 3 egg yolks
- 1 whole egg
- 3/4 cup sugar
- 1/2 cup lemon juice
- zest of 2 lemons
- 4 tablespoons unsalted butter , cut into small cubes
Graham cracker crust:
- 1 1/2 cups graham cracker crumbs
- 2 Tbsp granulated white sugar
- 6 Tbsp unsalted butter , melted
Cheesecake Filling:
- 1 8-oz/227g pkg cream cheese at room temperature
- 1/4 cup granulated white sugar
- 1 tsp vanilla extract
- 1 cup whipping cream (35%)
To serve:
- Fresh blueberries, for garnish
- Fresh flowers, for garnish
- Lemon slices, for garnish
Instructions
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For the Lemon Curd: In a small saucepan, whisk together the egg yolks and the whole egg until combined. Add in the sugar, lemon juice and zest and continue whisking until creamy and well incorporated, about one minute. Place the saucepan over medium heat on the stovetop. Cook, whisking constantly, until the custard thickens and can coat the back of a wooden spoon, about 8-10 minutes. (*If you have an instant read thermometer, watch for this thickening to occur around 175-180F, if you want to monitor it that way. DO NOT ALLOW THE MIXTURE TO BOIL, as it will curdle). Remove the pan from the heat and stir in the butter, one cube at a time until each is melted. Strain into a bowl, cover the surface with plastic wrap and chill in the refrigerator for at least one hour. Keep refrigerated or freeze.
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For the Graham Cracker Crust: In a large bowl, mix together the graham cracker crumbs, sugar, and melted butter. Place several tablespoons in to the bottom of each teacup. Press down lightly. Place teacups in the fridge while you prepare the filling:
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For the Cheesecake Filling: In the bowl of stand mixer with a whisk attachment or in a large bowl with your electric mixer, beat the whipping cream until soft peaks form. Remove whipped cream to a separate large bowl and set aside. Rinse the bowl and wipe dry. In the same bowl with your electric mixer (or with your stand mixer fitted with the paddle attachment), beat the cream cheese until smooth. Add the sugar and beat until light and fluffy. Scrape down the sides of the bowl, then beat in the vanilla extract. Remove bowl from mixer if using stand mixer. Spoon the reserved whipped cream on top of the cream cheese mixture. Using a spatula, fold the whipped cream gently in to the cream cheese mixture until well combined.
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Remove teacups from fridge and place a layer of filling over the chilled graham cracker crust until it reaches within 3/4-inch of the top of the cup. Smooth the top of the filling. Spoon a layer of the cooled or room temperature lemon curd over the cheesecake filling and gently spread evenly to the edges. Place teacups in the refrigerator for several hours or more.
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To serve, decorate with a slice of lemon, flowers and a few fresh blueberries.
Is it wrong that I want to make these for myself and eat them in bed!?! These beautiful lemon treats are absolutely gorgeous. I wish I could make them for my mom, and have one for myself too! All my favorite food groups :) Sharing and pinning these beautiful desserts.
Thanks Tricia :) And not wrong at all!
So beautiful, sweet and special! What a treat it would be to enjoy this on Mother’s Day! Shared & pinned, my friend!
Thanks so much, Annie :)
Love love love love love these! That lemon curd is to die for ~ my mouth is puckering up just looking at it!
Thanks Sue :) I am such a lemon curd fan. Love it on everything and anything!
I love your recipes and photos, and would like to say Thank you for sharing your love of food. I subscribe to your blog, and have pinned many beautiful images.
Thanks so much, Galina :)
These tea cup cheesecakes are just darling! And lemon-anything has my heart.
Thanks so much, Alida :)
Ok, these have to be the cutest little desserts ever Jennifer! What a Mother’s Day treat these would be. You can’t go wrong with anything lemon during the spring/summer!
Thanks Mary Ann!
My mother would have LOVED these…bless her soul! Lemon, cheesecake…I take after her so maybe I just need to make them for me in her honor❤️?! Happy Mothers Day everyone!
Thanks Therese and I think you should enjoy them in her honour! Happy Mother’s Day!
Wow! Can’t wait to make these. Lovely for an Afternoon Tea indulgence with the ladies. Yum.
Oh yes, Mary. Perfect for tea with the ladies :)
EEEEEEE! Jennifer!!!!! I am seriously smitten over these teacup cheesecakes!!! That color is just stunning! Plus no bake AND individual sized?! Stop it! These are just PERFECT! Pinned! Cheers, friend!
Thanks so much, Cheyanne :)
Very wowed:) and the pansies presentation too… My husband is such a lemon curd, lemon bars, lemon cake and everything lemon in dessert form junkie that I might just make these for Father’s Day:) The other night I made your curry salmon soup but with arctic char and brocollini, the base recipe the same (using the actual lemongrass stalk too). He loved it, so I’m zooming in on another ‘score’ for me if I made him these.
These would be great for Father’s Day! And love your char/brocollini curry. Sounds delicious :)
Lemon is definitely my thing! I made lemon curd just last weekend and could honestly eat it straight up! Love the tartness and the colour is always amazing! This dessert is the CUTEST! Love that you served it in little teacups! So pretty! Mom (or me) would love this! Cheers to a wonderful weekend, Jennifer!
Thanks so much, Dawn and I can eat lemon curd straight up, too :)
If lemon is involved you can count me in! ?
Any day that ends in ‘Y’ is a great reason for me to have this awesome little treat.
As always, sharing is optional! ?
Thank you for another wonderful recipe Jennifer!
Pinned!
Me to Dalila and I agree. Any day is a good day for these :)
So beautiful, I love the teacup presentation and your pretty lemon curd topping! :)
Thanks so much, Laura :)