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.
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.
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.