As COVID-19 shows no signs of slowing down and we continue to live through these troubling times, always remember stressed spelt backwards is desserts.
On public demand, I wanted to share with you my no-bake lemon cheesecake shots. This recipe has three smaller methods which, when layered, creates this fantastic dessert.
We have a walnut crumble at the bottom followed by a cheesecake base and finally topped with tangy lemon curd. The lemon curd recipe is by Christina Lane, from Dessert by Two. She has scaled down multiple recipes and is convenient when you want to make small desserts.
Also, do not forget to share your results with me and tag me on Instagram using @ovenbytes or #ovenbytes!
No-Bake Lemon Cheesecake Shots
Here is my No-Bake Lemon Cheesecake Shots recipe! This is a super simple and quick one! Try it out now!
Ingredients
Ingredients for Walnut Crumble
- 15 grams Walnuts, finely chopped
- 15 grams All purpose flour
- 15 grams salted butter, melted
- 15 grams granulated sugar
Ingredients for Cheesecake
- 100 grams Cream Cheese At rooom temperature
- 3 tbsp Condensed Milk
- 1 tsp Vanilla Essence
Ingredients for Lemon Curd
- 1 Egg At room temperature
- ⅓ cup Lemon Juice Freshly squeezed
- 1 tsp Lemon Zest
- ⅓ cup Granulated Sugar
- 3 tbsp Salted Butter melted
Instructions
Lemon Curd
- Take a microwave-safe bowl and add the ingredients in the bowl and mix well using a whisk.
- Cook the mixture in the microwave for a minute, stir well and then again place in the microwave for one more minute. If there are bits of scrambled egg, do not worry, we will strain the mixture at the end.
- Microwave the mixture for another 30 seconds. Now dip a spoon in the mixture. Run your finger across the spoon to make a line and check if the mixture stays or the line disappears. If it disappears, microwave for 30 more seconds.
- Strain the mixture into a bowl and cover with cling film, with the film touching the curd. this will prevent a skin forming on top of the curd. Cool till at room temperature.
Walnut Crumble
- In a pan melt the butter. To it, add the remaining ingredients. Keep stirring on low-medium heat for 8-10 minutes till the mixture becomes golden in colour. Turn the mixture out in another bowl and let it cool down to room temperature.
- Divide the crumble into four individual shot glasses and set in the refrigerator to chill.
Cheesecake
- Cream the cheese using a whisk and then add the vanilla essence and condensed milk, mix well.
Assembly of Dessert
- Using a spoon or a piping bag, add the cheesecake mixture on top of the crumble in each glass.
- Once the lemon curd is at room temperature, add a tablespoon of the curd in each glass. Add more or less depending on how tangy you like it.
- Let the cheesecake shots chill for at least an hour in the refrigerator and then serve.