Blueberry Lemon Haze Cheesecake Cups

AuthorMy Edibles ChefDifficultyIntermediate

My tangy lemon haze curd, layered with fluffy no-bake cheesecake & a blueberry filling. The terpene limonene in the cannabis combined with lemons & blueberries is a match made in foodie heaven. These are a great after dinner dessert or even just a mid-day snack. No judgment here!

Yields1 Serving
Prep Time5 hrsCook Time20 minsTotal Time5 hrs 20 mins

Graham Cracker Base Ingrdients
 ¾ cup graham cracker crumbs
 3 tbsp cannabutter, melted
No Bake Cheesecake Ingredients
 3 tbsp sugar
 8 oz cream cheese
 2 tbsp lemon juice
 ½ tsp vanilla extract
 ½ cup whipping cream
 1 pinch sea salt , fine ground
Lemon Haze Limonene Curd Ingredients
 4 egg yolks
 1 whole egg
 1 cup sugar
 1 cup lemon juice, freshly squeezed
 zest from 2 large lemons
 ½ cup cannabutter, cubed
Blueberry Filling Ingredients
 2 cups blueberry, frozen or fresh
 2 tsp cornstarch
 1 tbsp sugar
 1 ½ tbsp lemon juice

Lemon Haze Limonene Curd Directions
1

In a medium bowl, whisk together the egg yolks, whole egg, sugar, lemon juice, and lemon zest.

2

Place over a double boiler or boiling pot of water. Whisk the mixture constantly until the mixture becomes thick, about 10 - 15 minutes. DO NOT leave it on the heat without whisking or you will have sweet lemon scrambled eggs!

3

Remove the mixture from the heat and stir in the cannabutter, I used a cannabutter made with the strain lemon haze to play on the flavors of the terpene limonene.

4

Put lemon curd through a fine mesh strainer to strain out the zest.

5

Put the lemon curd into a shallow pan, cover with plastic wrap. Push the wrap onto the surface of the lemon curd or else it will form a skin. Refrigerate until cool.

Blueberry Filling Directions
6

Place the blueberries, lemon juice, and sugar into a saucepan over medium heat.

7

In a small bowl mix together the cornstarch and sugar. Add to the saucepan and stir into the blueberries

8

Cook the blueberry mixture until it bubbles and thickens.

9

Put the blueberry filling into a shallow pan, cover with plastic wrap. Push the wrap onto the surface of the filling or else it will form a skin. Refrigerate until cool.

Graham Cracker Base Directions
10

In a small bowl add the melted the cannabutter & mix with the graham crackers until all the crumbs are moist & the mixture holds together when squeezed. Set aside.

No Bake Cheesecake
11

Add the sugar and cream cheese into a medium bowl and beat together using a hand mixer or stand mixer.

12

Beat in the lemon juice and vanilla extract.

13

In a tall, medium bowl beat the whipping cream to medium stiff peaks. Fold into the cream cheese mixture.

Cheesecake Cup Assembly
14

Collect your glassware or cups, spoon the graham cracker into the bottom of each cup.

15

Fill a piping bag with the cheesecake and pipe a layer onto the graham cracker base.

16

Spoon the blueberry filling onto the layer of cheesecake.

17

Pipe another layer of cheesecake.

18

Fill a piping bag with the lemon curd. Pipe a layer onto the cheesecake.

19

Pipe another layer of the cheesecake onto the lemon curd. Repeat the steps as many times as necessary. Garnish with fresh blueberries or candied lemon peel.

 

Ingredients

Graham Cracker Base Ingrdients
 ¾ cup graham cracker crumbs
 3 tbsp cannabutter, melted
No Bake Cheesecake Ingredients
 3 tbsp sugar
 8 oz cream cheese
 2 tbsp lemon juice
 ½ tsp vanilla extract
 ½ cup whipping cream
 1 pinch sea salt , fine ground
Lemon Haze Limonene Curd Ingredients
 4 egg yolks
 1 whole egg
 1 cup sugar
 1 cup lemon juice, freshly squeezed
 zest from 2 large lemons
 ½ cup cannabutter, cubed
Blueberry Filling Ingredients
 2 cups blueberry, frozen or fresh
 2 tsp cornstarch
 1 tbsp sugar
 1 ½ tbsp lemon juice

Directions

Lemon Haze Limonene Curd Directions
1

In a medium bowl, whisk together the egg yolks, whole egg, sugar, lemon juice, and lemon zest.

2

Place over a double boiler or boiling pot of water. Whisk the mixture constantly until the mixture becomes thick, about 10 - 15 minutes. DO NOT leave it on the heat without whisking or you will have sweet lemon scrambled eggs!

3

Remove the mixture from the heat and stir in the cannabutter, I used a cannabutter made with the strain lemon haze to play on the flavors of the terpene limonene.

4

Put lemon curd through a fine mesh strainer to strain out the zest.

5

Put the lemon curd into a shallow pan, cover with plastic wrap. Push the wrap onto the surface of the lemon curd or else it will form a skin. Refrigerate until cool.

Blueberry Filling Directions
6

Place the blueberries, lemon juice, and sugar into a saucepan over medium heat.

7

In a small bowl mix together the cornstarch and sugar. Add to the saucepan and stir into the blueberries

8

Cook the blueberry mixture until it bubbles and thickens.

9

Put the blueberry filling into a shallow pan, cover with plastic wrap. Push the wrap onto the surface of the filling or else it will form a skin. Refrigerate until cool.

Graham Cracker Base Directions
10

In a small bowl add the melted the cannabutter & mix with the graham crackers until all the crumbs are moist & the mixture holds together when squeezed. Set aside.

No Bake Cheesecake
11

Add the sugar and cream cheese into a medium bowl and beat together using a hand mixer or stand mixer.

12

Beat in the lemon juice and vanilla extract.

13

In a tall, medium bowl beat the whipping cream to medium stiff peaks. Fold into the cream cheese mixture.

Cheesecake Cup Assembly
14

Collect your glassware or cups, spoon the graham cracker into the bottom of each cup.

15

Fill a piping bag with the cheesecake and pipe a layer onto the graham cracker base.

16

Spoon the blueberry filling onto the layer of cheesecake.

17

Pipe another layer of cheesecake.

18

Fill a piping bag with the lemon curd. Pipe a layer onto the cheesecake.

19

Pipe another layer of the cheesecake onto the lemon curd. Repeat the steps as many times as necessary. Garnish with fresh blueberries or candied lemon peel.

Blueberry Lemon Haze Cheesecake Cups

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