SWEET TWISTS

Lemon Cheesecake Cups

4 SMALL DESSERT CUPS

What you’ll need

• 100 g toasted pretzel crumbs
• 20 g melted butter
• 200 g cream cheese, softened
• 35 g icing sugar + zest of 1 lemon
• 100 ml whipping cream, whipped
• 80 g lemon curd + 60 g blueberries
• Mint, to finish

Let’s make it

1. Mix crumbs with butter; divide among four cups.
2. Beat cream cheese, sugar and zest smooth. Fold in whipped cream.
3. Fill cups, top with lemon curd and chill for 1 hour. Add blueberries and mint.

Contains wheat and milk. Added ingredients carry their own allergens. Follow product pack instructions; quantities and cooking times are starting points for kitchen trials. Image is a serving concept.