No-Bake Lemon Shortbread Cheesecake
- 1 box (5.3 oz/150g) Walkers Shortbread Rounds
- 2 tbs sugar
- 3 tbs unsalted butter, melted
- 2 - 8 oz packages cream cheese, softened
- 1/2 cup + 2 tbs milk or cream
- 1 tsp unflavored gelatin
- 1 tbs fresh lemon juice
- 1 tsp grated lemon zest
- 1/4 cup + 2 tbs confectioners sugar
- 1/4 cup lemon curd
- Whipped cream or whipped topping
Process the Walkers Shortbread Rounds in a food processor to make fine crumbs. Pulse in the 2 tbs sugar. Reserve 2 tbs of the crumbs for a topping. Place cookie crumbs in a small bowl and add the melted butter, stirring well to make sure all crumbs are coated. Press crumbs into a lightly sprayed 8 x 8-inch square pan; set aside.
Place 1/2 cup milk in a microwave-proof cup and sprinkle the unflavored gelatin on top of the milk; let sit for 5 minutes. After the 5 minutes, microwave the milk/gelatin mixture for 15 seconds on HIGH. Stir until no clumps of gelatin remain.
Place cream cheese, milk/gelatin mixture, lemon juice, lemon zest and sugar in a bowl. Beat until smooth. Spread cream cheese mixture on top of crumbs. Spoon lemon curd on top of cheese filling and swirl into the cream cheese mixture with a knife.
Refrigerate until firm enough to cut; about 2-3 hours.
Top with a dollop of whipped cream, then sprinkle with reserved crumbs.
Makes 9 bars.