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Fabulous Japanese Lemon Yoghurt Cheesecake Cups

This is the kind of dessert that looks a bit fancy but is actually very easy to throw together. You’ve got creamy vanilla yoghurt, soft biscuits, and a bright lemon curd on top, which makes every spoonful feel a little bit special.

Brooklea Vanilla Yoghurt is delicious and proudly Australian made, and it works beautifully in easy desserts like this one.

These little cups are easy to make, easy to serve, and great when you want a dessert that can be made ahead.

Make sure the lemon curd is nice and thick before chilling it. Press the biscuits down properly so they soften in the yoghurt.

Serve these straight from the fridge for an easy dessert after dinner.

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Lemon yoghurt cheesecake cups topped with lemon curd and made with vanilla yoghurt and speculoos biscuits
Steph de Sousa

Fabulous Japanese Lemon Yoghurt Cheesecake Cups

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These easy dessert cups are made with creamy vanilla yoghurt, softened speculoos biscuits, and a quick lemon curd topping. They’re simple to make, great for prepping ahead, and perfect when you want a fuss-free sweet treat.
Print Recipe
prep time Prep Time 10 minutes
setting time Setting Time
 5 minutes
total time Total Time 15 minutes
Servings: 4
Course: Sweets & Baking
Cuisine: Japanese
Calories: 527
dish icon Ingredientscook book Methodhealt Nutrition

Ingredients
 

  • 3 cups vanilla yoghurt
  • 1 pkt speculoos biscuits
  • 1 cup lemon juice
  • 1/2 cup caster sugar
  • 3 eggs
  • 100 g unsalted butter

Method
 

  1. Add lemon juice and caster sugar, melted butter and eggs into a microwave-safe bowl and whisk really well until smooth.
  2. Pop it into the microwave for 1 minute, then remove and whisk again.
  3. Repeat this process 3 to 4 times, whisking well each time, until the lemon curd is thick and custard like.
  4. Pour into a clean glass jar, letting it cool slightly, then place in the fridge to store.
  5. Place a cup of yoghurt into your serving cups.
  6. Push 4 to 5 biscuits into your cup.
  7. You may need to break the biscuits as they need to be fully covered in the yoghurt.
  8. Place them in the fridge for a minimum of 2 hours so the biscuit softens.
  9. Now place 3 spoonfuls of lemon curd over the yoghurt and serve.

Nutrition

Calories: 527kcalCarbohydrates: 68gProtein: 13gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 180mgSodium: 163mgPotassium: 495mgFiber: 0.2gSugar: 65gVitamin A: 830IUVitamin C: 26mgCalcium: 324mgIron: 1mg

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Frequently Asked Questions About Fabulous Japanese Lemon Yoghurt Cheesecake Cups

How long do the biscuits need to soften?

The recipe says to place them in the fridge for a minimum of 2 hours.

Yes. The recipe has you make the curd first, let it cool slightly, then store it in the fridge.

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