Lemon cheesecake cups


For the cheesecake mousse:

1000 g Quecrem Original
200 g milk
800 g cream 35% M.G.
200 g white sugar
5 g grated lemon peel

For the lemon jelly

200 g lemon juice
650 g water
100 g white sugar
12 g neutral gelatin in sheets
1 pc lemon peel (optional)

For the cookie base

300 g cookie crumble


Quescrem Original provides aerated desserts with very characteristic aromas and flavors. In addition, thanks to the buttermilk, it has a high aeration capacity, so that in this recipe for cheesecake in small glasses, the quantity per serving of dessert is tighter. Its mousse texture remains very stable during refrigeration and transport delivery, and can even be frozen.



Cheesecake mousse

Combine all the ingredients in the bowl of a mixer and beat for 2 to 3 minutes until it whips and acquires a consistent texture.


Lemon jelly

Bring the water with the lemon rind and sugar to a boil. Allow to infuse for 5 minutes and strain. Reheat and add the previously hydrated gelatin.



Using a measuring spoon, divide 10 g of crumble into each 125 ml glass. Pipe the cheesecake mousse into the piping bag and cover with the still warm gelatin.

Cap the containers with the lid immediately and allow to gel for 4 hours under refrigeration before sale.

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