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Lemon Cream Yogurt Cups
Faiza Shabir

Lemon Cream Yogurt Cups Recipe

These Lemon Cream Yogurt Cups are the perfect "no-bake" solution for citrus lovers. By combining thick Greek yogurt with tangy lemon curd, you get a high-protein treat that tastes like a decadent cheesecake. They are perfectly portioned for snacks or party desserts and require only a handful of pantry staples to pull together.
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Prep Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 6
Course: Dessert
Cuisine: American
Calories: 215
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs
  • 4 tablespoons unsalted butter melted
  • 2 cups thick Greek yogurt Vanilla or Plain
  • 1/2 cup lemon curd
  • 1 tablespoon fresh lemon zest
  • Fresh berries for garnish

Method
 

  1. In a medium bowl, combine graham cracker crumbs and melted butter until the mixture resembles wet sand.
  2. Press about 2 tablespoons of the crumb mixture into the bottom of 6-8 silicone cupcake liners or a lined muffin tin.
  3. Use the bottom of a small glass to press the crumbs down firmly to create a solid crust.
  4. In another bowl, gently whisk together the Greek yogurt, lemon curd, and lemon zest until smooth.
  5. Spoon the lemon yogurt mixture over the crusts, filling each cup to the top.
  6. Smooth the tops with a spoon or spatula.
  7. Place the cups in the refrigerator for at least 2 hours (or the freezer for 45 minutes) to set.
  8. Garnish with fresh berries or mint leaves before serving chilled.

Notes

  • For the best texture, use "Total" or "Fage" brand Greek yogurt, as they tend to be the thickest.
  • If your lemon curd is very stiff, warm it in the microwave for 10 seconds before mixing it into the yogurt.
  • Store these in an airtight container in the fridge to keep the crust from absorbing too much moisture.
  • You can substitute the graham crackers with vanilla wafers or crushed Biscoff cookies for extra flavor.

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