Ingredients
Equipment
Method
- In a mixing bowl, crush the digestive biscuits until fine crumbs. Mix with the melted butter until fully combined.
- Press the biscuit mixture into the bottom of each serving cup to form a crust. Set aside in the refrigerator to chill.
- In another bowl, combine the softened cream cheese, Greek yogurt, lemon juice, lemon zest, icing sugar, and vanilla extract. Whisk until smooth and creamy.
- Spoon the lemon mixture over the chilled biscuit crusts, filling the cups evenly. Smooth the tops with a spatula.
- Cover the cups with plastic wrap and let them set in the refrigerator for at least 1 hour.
- For the apple compote, combine diced apples, granulated sugar, and cinnamon in a saucepan over medium heat. Cook for about 10-15 minutes, or until the apples are soft and syrupy. Remove from heat and allow to cool.
- Once the lemon cups are set, top each with a generous spoonful of the apple compote. Garnish with a mint leaf if desired.
Nutrition
Notes
This recipe is quite flexible! Feel free to substitute the Greek yogurt with a dairy-free alternative if desired. You can also use other fruits for the compote, like berries or peaches, depending on what’s in season. For storage, keep the lemon cups covered in the fridge for up to 2 days—a perfect make-ahead dessert for gatherings! Enjoy playing around with different garnishes and flavors to make it your own!