No-Bake Lemon Shortbread Cheesecake

Ingredients

Crust:

  • 1 box (5.3 oz/150g) Walkers Shortbread Rounds
  • 2 tbs sugar
  • 3 tbs unsalted butter, melted

Filling:

  • 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

Directions

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.

Shortbread Rounds
Shortbread Rounds Shortbread Rounds
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