056 / 75 · A Small Sweet Finish
Lemon Cream Cheese Biscuit Cups
4 small cups · Active 20 min · Total 1 hr 20 min
Print recipe · PDFCream cheese, yogurt and lemon make a small chilled dessert over crushed biscuits. There is no raw egg, gelatin or uncooked flour. The cups need refrigerator space before you start, so choose short containers that fit securely on a level shelf.
A chilled cream, not a baked cheesecake
Let the cream cheese soften only long enough to beat smoothly, then mix in sugar before adding yogurt and lemon. The mixture will be spoonable rather than firm enough to unmold. Use fully baked packaged biscuits for the base; crushed raw dough is not a substitute. Press crumbs lightly so they remain easy to eat with a spoon rather than forming a hard compressed disc.
Keep the portions small and cold
Four small cups are easier to fit into a mobile refrigerator than one large dessert. Cover each cup to protect the lemon flavor from neighboring foods. A one-hour chill lets the cream settle, though it remains soft. Do not count a cool evening outside as refrigerator storage. Carry the cups in an insulated bag with cold sources if the meal is away from the vehicle, and serve directly from chilled storage.
Ingredients
- 6 plain digestive or graham-style biscuits, fully baked (85 g)
- 1 tablespoon butter, melted (14 g)
- 4 oz cream cheese, softened briefly (115 g)
- 1/4 cup powdered sugar (30 g)
- 1/2 cup plain Greek yogurt (120 g)
- 1 tablespoon lemon juice (15 ml)
- 1 teaspoon finely grated lemon zest
Set out
Mixing bowl, Whisk or sturdy spoon, 4 covered cups, about 1/2 cup capacity
Allergens
Wheat, Milk. Check labels and substitutions.
Make it
- Crush biscuits into coarse crumbs and mix with melted butter. Divide among the cups and press lightly.
- Beat cream cheese and powdered sugar until smooth. Fold in yogurt, lemon juice and zest.
- Spoon over crumbs and cover each cup.
- Refrigerate for at least 1 hour before serving. Keep chilled until the dessert is eaten.
Make the fridge space first
Check that four covered cups fit level before mixing. A dessert that needs chilling should not be made while hoping cold storage will appear later.
A useful detail
Full-fat block cream cheese gives a thicker result than a very soft spreadable product.
Another way
- Use lime juice and zest instead of lemon.
- Add 1 tablespoon washed fresh raspberries to each cup just before serving. Use fresh berries for this no-cook variation; merely thawed frozen berries are not a direct substitute.
Keep it well
Refrigerate at 40°F/4°C or below for up to 2 days. Return to cold storage promptly and do not leave out more than 2 hours, or 1 hour above 90°F/32°C. Transport with two cold sources if taking away from the refrigerator.