Go Back Email Link
–+ servings

Lemon Cheesecake Pots with Walnut Crumb

Creamy lemon cheesecake pots with a buttery walnut crumb base, topped with tangy lemon curd and toasted coconut. These easy individual desserts need no gelatine and are perfect for making ahead—simply chill, garnish and enjoy!
No ratings yet
Print Pin
Course: Dessert
Keyword: cheesecake, crumb, lemon, walnuts
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 3 hours 35 minutes
Servings: 6

Equipment

  • Thermomix® with butterfly whisk
  • Oven
  • Baking tray and baking paper
  • Mixing bowl
  • Silicone spatula
  • Fine grater or Microplane
  • Citrus juicer
  • 6 small serving glasses or pots
  • Small frying pan for toasting coconut
  • Spoon or piping bag for filling the pots

Ingredients

Walnut Crumb

  • 75 g walnuts
  • 40 g plain flour
  • 30 g brown sugar
  • 30 g cold butter cubed
  • Pinch of salt

Lemon cheesecake filling

  • 250 g full-fat cream cheese softened
  • 200 g cold thickened cream
  • 60 g caster sugar
  • 40 g lemon juice
  • 1 tsp vanilla extract
  • Finely grated zest of 1 lemon

To finish

  • About 120 g lemon curd
  • 3 tbsp toasted shredded coconut
  • Fresh raspberries

Instructions

  • Make the Crumb
    Preheat oven to 160°C fan-forced. Line a baking tray with baking paper.
    Place walnuts into the mixing bowl and chop 2 sec / speed 5.
    Add flour, brown sugar, butter and salt. Mix 5 sec / speed 4. Check and repeat briefly if needed—you want a coarse, crumbly mixture.
    Spread onto the prepared tray. Bake for 12–15 minutes, stirring halfway, until golden. Watch closely towards the end as walnuts can burn quickly.
    Allow to cool completely, then break up any large clumps.
  • Whip the cream
    Clean the mixing bowl.
    Insert the butterfly whisk. Add the cold cream and whip on speed 3, listening closely until soft peaks form. Start checking after about 20 seconds; the time will vary. Stop before it becomes stiff or grainy.
    Remove the butterfly and transfer the cream to a bowl.
  • Make the lemon filling
    Place softened cream cheese, caster sugar, lemon juice, zest and vanilla into the mixing bowl. Mix 20 sec / speed 4.
    Scrape down the bowl and repeat 10 sec / speed 4, or until smooth.
    Transfer to a mixing bowl and gently fold in the whipped cream with a spatula until combined.
  • Assemble
    Divide the cooled walnut crumb between 6 small serving pots, reserving a little for garnish if you like. Press down lightly—the base should stay crumbly.
    Spoon or pipe the cheesecake filling over the crumb. Cover and refrigerate for at least 3 hours, preferably 4 hours or overnight.
  • Finish & serve
    Top each chilled pot with about 20 g lemon curd. Sprinkle with toasted coconut and any reserved walnut crumb just before serving.