Lemon Curd Cheesecakes

Cooking time
Serves6 people
Lemon Curd Cheesecakes

Zesty lemon curd and tangy labneh are whipped together to make a creamy, dreamy topping for these individual, no-bake cheesecakes. Scatter over a few raspberries and you have the perfect puds for a celebratory meal.


  • 50g salted butter
  • 100g digestive biscuits
  • 160g labneh
  • 250g double cream
  • 100g lemon curd
  • 75g icing sugar
  • 1 lemon
  • 6 tsp lemon curd
  • Raspberries (optional)
  • Icing sugar (optional)

Prep: 15 mins + chilling | Cook: 5 mins

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1. Melt the butter in a small pan or in the microwave. Pop the biscuits in a bowl and bash them with the end of a rolling pin till you have fine crumbs. Pour in the melted butter and mix till combined. Alternatively, blitz the biscuits in a food processor then pour in the melted butter and pulse to mix. Divide the biscuit mix between 6 small glasses or ramekins. Press down with the end of a rolling pin.
2. Tip the labneh into a mixing bowl and stir briefly to loosen it. Add the double cream, lemon curd and icing sugar. Finely grate in the zest from the lemon and squeeze in the juice from half.
3. Using a whisk, electric whisk or in a stand mixer, whisk the mix till it's thick and stands in soft peaks when you lift the whisk out of the bowl. Take care not to over mix it.
4. Divide the cheesecake mix between the 6 biscuit-lined glasses. Smooth the tops. Pop the cheesecakes into the fridge for 2 hrs or overnight to set.
5. When you're ready to serve the cheesecakes, remove them from the fridge. Spoon 1 tsp of lemon curd onto each one and smooth over. Scatter over a few raspberries and dust over a little icing sugar, if you like, and serve.
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