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Lemon cream pillows recipe
Lemon cream pillows recipe
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Prep Time:
30 minutes
Cook Time:
Total Time:
30 minutes
Lemon cheesecake pillows with strawberry curd are a delightful and versatile treat bursting with flavor. Easy to portion and can be made in advance, perfect for snacking, tea time, or picnics. Swap strawberries for raspberries or blueberries for a delicious twist!
Ingredients:
  • 12.00 gm gelatine powder
  • 2 x 250g pkts cream cheese, at room temperature, chopped
  • 100g (1/2 cup) caster sugar
  • 230g (2/3 cup) lemon curd
  • 125ml (1/2 cup) thickened cream
  • 9 small strawberries, hulled, halved
  • 125g Butternut Snap biscuits, crushed
Instructions:
  • Grease each hole of three 4-hole (about 80ml capacity) silicone ice-cube trays with a touch of oil. Arrange the trays on a tray or board.
  • Pour 125ml (1/2 cup) water into a microwave-safe bowl. Sprinkle gelatine over the water and mix well. Microwave for 20 seconds. Whisk with a fork until gelatine fully dissolves. Let it cool to room temperature.
  • In a bowl, use electric beaters to whip together the cream cheese, sugar, and lemon curd until smooth. Incorporate the cream and gelatine mixture, and beat until well combined.
  • Evenly spoon mixture into ice-cube trays, leaving about 1cm from the top. Gently press a strawberry half into each, ensuring it's covered with cheesecake mixture. Chill in the fridge for 4 hours, or until set.
  • Use a small non-serrated knife to loosen the cheesecake cubes by running it along the sides. Then, turn the tray over and press the base of each compartment to pop out the cube. Place biscuit crumbs in a shallow bowl and gently roll each cube in the crumbs one at a time. Transfer the coated cubes onto a tray and refrigerate until ready to serve.

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