I love a good cheesecake and I’m guessing you do too. I was flooded with pictures of you guys making my raspberry cheesecake bars last month ( click here for the recipe). But honestly there are some days when you do want to bake a cheesecake but don’t really have that much time. For those days and those cravings, these lemon cheesecake shots are just what you need.
I love these lemon cheesecake shots because it’s a no-bake recipe. You don’t need an oven for them or wait for them to bake. That is what makes this recipe very quick. This is a dessert that you can whip up in absolutely no time. You literally just need to throw in ingredients into a bowl and whip it all together. I top these no bake lemon cheesecake shots with meringue but it’s okay to skip that part.
The first layer of these no bake lemon cheesecake shots is simply crushed digestive biscuits combined with melted butter. You can use any biscuits you can get your hands in. I use salted amul butter. The second layer is the real deal- the cheesecake filling. I flavor the filling with lemon curd (click here for the recipe). I use Britannia cream cheese for this recipe.
If you make these no bake lemon cheesecake shots, don’t forget to share pictures with me. I’m also sharing a video for this recipe on my Instagram. Please do check that out.
- 1/2 cup crushed digestive biscuits
- 1/4 cup melted butter
- 1 cup cream cheese, softened
- 1/2 cup lemon curd ( recipe here)
- 1/2 cup sweetened whipped cream
- 1 tsp lemon zest
- 1 cup meringue frosting ( recipe here)
- Combine melted butter with crushed digestive biscuits. Make sure all the digestive biscuits are coated with butter.
- Press the crumbs in a even layer into shot glasses. Let the shot glasses rest in the refrigerator while you make the filling
- To make the filling for these no bake lemon cheesecake shots, beat softened cream cheese and lemon curd.
- Carefully fold in the whipped cream. Mix in the lemon zest.
- Pipe a generous layer of cream cheese filling on the biscuit layer.
- Using a piping bag attached with a large star tip, pipe meringue frosting on top.
Use a kitchen torch to toast the meringue until it is golden-brown.