LEMON CURD CHEESECAKE CUPS

This is an easy recipe to make even up to a day ahead.  Add the whipped cream and lemon slice, and mint right before serving.

½ cup graham cracker crumbs

1 ½ T unsalted butter, melted

6 oz cream cheese, softened

½ cup lemon curd (available in jars)

⅔ cup confectioners' sugar

¼ cup heavy whipping cream

1 t pure vanilla extract

Whipped cream, for garnish

Thin slices lemon, for garnish

Fresh mint, for garnish

In a small bowl, mix together the cracker crumbs and melted butter

Divide between 4 (1 cup) serving containers

Place in freezer for 30 minutes.

In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and lemon curd at medium speed until smooth.

Turn the speed down to low and add the confectioners' sugar.  Raise speed to medium; add the heavy whipping cream and lemon extract and beat until mixture has thickened.

Evenly divide between the 4 serving containers

Cover and freeze until set, about 4 to 6 hours.

Let stand at room temperature for 30 minutes before serving.

Garnish with fresh whipped cream, lemon slices, and mint.

Serves 4