Lemon Cheesecake Trifle Cups

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These Lemon Cheesecake Trifle Cups layer homemade lemon curd, a light cream cheese filling, and soft sponge cake into an easy make-ahead dessert. Served in individual glasses, they're bright, creamy, and perfect for any occasion.

Course Dessert, dessert / snack

Cuisine American, vegetarian

Keyword dessert, kid-friendly dessert, vegetarian

Prep Time 35

Chill Time 1

Total Time 1 35

Servings trifle cups

Calories 1084kcal

Author Ksenia Prints

Equipment

Saucepan
Whisk
Mixing bowls medium and large
electric hand mixer or stand mixer
Spatula
Microplane or zester
piping bag optional, for neat layers
Spoon for layering if not using a piping bag
Knife
Cutting Board
Trifle cups or small glasses

Ingredients

Lemon Curd:

½ cup fresh lemon juice
Zest of 1 lemon
3 egg yolks
1 large egg
1 cup sugar
½ cup unsalted butter cubed

Cream Filling:

8 ounces cream cheese softened to room temperature
1 cup heavy cream
½ cup powdered sugar
2 tablespoons lemon curd reserved from above

Assembly:

3 cups vanilla sponge cake cut into small cubes
1 cup lemon curd reserved from above

Garnish:

Lemon zest or lemon slices
Fresh fruit of choice

Instructions

Rub the sugar and lemon zest together in a saucepan.
Whisk in the egg yolks, whole egg, and lemon juice, then cook over medium-low heat until thickened.
Stir in the butter and let the curd cool completely.
Whip the heavy cream and powdered sugar to medium peaks. Beat in the cream cheese and 2 tablespoons of the cooled lemon curd until smooth.
Layer sponge cake cubes, cheesecake filling, and lemon curd in each cup. Repeat the layers, finishing with a swirl of cream.
Refrigerate for at least 1 hour.
Garnish with lemon zest, lemon slices, and fresh fruit just before serving.

Nutrition