Fabulous Japanese Lemon Yoghurt Cheesecake Cups
A Japanese-inspired no-bake dessert featuring a microwave lemon curd layered with vanilla yogurt and speculoos biscuits in individual cups, chilled to set.
15 minJapanese
Servings4
Plan it in the app to put it on your week.
- Vegetarian
- Pescatarian
- Halal
Steps
- 1Add lemon juice, caster sugar, melted butter and egg into a microwave-safe bowl and whisk really well until smooth.
- 2Microwave for 1 minute, then remove and whisk again. Repeat this process 3-4 times, whisking well each time, until the lemon curd is thick and custard-like.
- 3Pour lemon curd into a clean glass jar, allow to cool slightly, then refrigerate.
- 4Spoon 1 cup of yoghurt into each serving cup.
- 5Push 4-5 speculoos biscuits into each cup, breaking them as needed so they are fully covered by the yoghurt.
- 6Place cups in the fridge for a minimum of 2 hours to allow the biscuits to soften.
- 7Spoon 3 spoonfuls of lemon curd over the yoghurt and serve.
Nutrition
- Calories
- 494kcal
- Protein
- 14g
- Carbs
- 55g
- Fat
- 26g
- Fiber
- 0g
- Sugar
- 52g
Estimated from the ingredient list.
Make it yours
Swap ingredients, change amounts, and keep your own copy. The original stays exactly as it is.
Questions
How long does fabulous japanese lemon yoghurt cheesecake cups take to make?
About 15 minutes from start to finish, including prep.
How many people does this recipe serve?
It serves 4 as written. Use the servings control to scale every ingredient up or down.
Can I change the ingredients?
Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.
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