- 1/2 cup pretzel crumbs
- 1 Tbsp melted butter
- 4 oz cool whip, thawed
- 4 oz cream cheese, softened
- 4 Tbsp apricot preserves
- 4 tsp lemon curd
- Line 4 muffin cups with liners. Mix crumbs and butter and press into bottom of liners.
- Using electric mixer, beat cream cheese until smooth. Mix in cool whip. Beat in apricot preserves until completely blended. Spoon filling into muffin cups. Top each with 1 tsp lemon curd.
- Freeze at least 4 hours. Let thaw a little before serving.
These mini cheesecakes are so refreshing! They are sweet & tart with a bright citrus-y flavor from the lemon curd which goes perfectly with the sweet apricot preserves. The slightly salty pretzel crust adds another dimension to the flavor profile. A wonderful dessert to celebrate springtime! 🙂