🍋 Lemon Amarula Cheesecake Jars
A luscious lemony twist on the classic—silky Amarula cheesecake with zesty lemon curd swirled through, layered over a buttery shortbread base and finished with whipped cream, lemon zest, and a hint of white chocolate.
Ingredients
For the Crust:
1 ½ cups crushed shortbread cookies 🍋
5 tbsp unsalted butter, melted
1 tbsp granulated sugar (optional)
For the Lemon Cheesecake Filling:
450 g (2 cups) cream cheese, softened
Âľ cup powdered sugar
¼ cup fresh lemon juice 🍋
1 tbsp lemon zest
½ cup Amarula cream liqueur
1 tsp vanilla extract
1 cup heavy cream, whipped to stiff peaks
For the Lemon Curd Swirl:
½ cup prepared lemon curd (store-bought or homemade)
Topping:
Whipped cream
White chocolate shavings 🍫
Extra lemon curd drizzle
Lemon zest curls
Instructions
1. Make the Crust 🍋
Mix crushed shortbread cookies with melted butter and sugar.
Press into the base of small jars. Chill while making the filling.
2. Prepare the Lemon Cheesecake Filling 🍶
In a mixing bowl, beat cream cheese until smooth.
Add powdered sugar, lemon juice, zest, Amarula, and vanilla. Mix until well combined.
Fold in whipped cream gently with a spatula.
3. Assemble the Jars 🌿
Spoon or pipe half of the cheesecake mixture into the jars.
Add a generous swirl of lemon curd to each layer.
Top with the remaining cheesecake mixture and smooth the tops.
Chill for 4+ hours or overnight.
4. Garnish & Finish ✨
Pipe whipped cream on top.
Drizzle with more lemon curd.
Sprinkle with white chocolate shavings and curls of lemon zest.
Recipe Details
Prep Time: 30 minutes
Chill Time: 4–6 hours
Servings: 6 jars
Difficulty: Easy
Storage: Keep refrigerated up to 3 days
Why You’ll Love It 🍋
• The Amarula adds a velvety, fruity depth to the tangy lemon.
• It’s light, creamy, and full of sunshine—perfect for spring or summer desserts.
🍋 Spoonfuls of lemony bliss in every creamy bite!
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