Meyer lemon white chocolate cheesecake

A light and fluffy no bake cheesecake flavored with meyer lemon and white chocolate tops a shortbread crust baked with meyer lemon zest. The perfect combination of sweet and citrus!

Course Dessert

Keyword cheesecake, chocolate, lemon

Prep Time 30

Cook Time 10

Total Time 40

Servings Mini Cakes

Calories 181kcal

Equipment

Ingredients

Shortbread Crust

1/2 cup butter room temperature
1/4 cup powdered sugar
1 cup all-purpose flour
1/8 t baking powder
1 t meyer lemon zest

Cheesecake mousse

4 oz cream cheese room temperature
3 T sugar
1/2 t vanilla
1/2 cup meyer lemon juice
2/3 cup white chocolate
1/2 cup heavy cream
1/2 cup milk
meyer lemon zest, granulated sugar optional garnish
candied meyer lemon slices optional garnish

Instructions

Prep

Preheat oven to 350° F.
Spray or butter/oil up a 12 muffin tin.

Shortbread Crust

In a medium bowl, cream together the butter and powdered sugar until light and fluffy.
1/2 cup butter, 1/4 cup powdered sugar
In another bowl combine the flour and baking powder & meyer lemon zest.
1 cup all-purpose flour, 1/8 t baking powder, 1 t meyer lemon zest
Add to butter mixture. Mix until combined.
Divide into 12, and press into muffin tin.
Bake for 10-15 minutes or until the edges are lightly browned.
Remove from oven, allow to cool slightly, and remove rounds from tin.
Set aside.

Cheesecake Mousse

In a small saucepan over medium heat, bring lemon juice to a simmer, and reduce to about 2t (Yes, 1/2 cup to 2 t!), watch closely near the end, once most of the water has evaporated. We want a strong lemon flavor!
1/2 cup meyer lemon juice
Heat milk in a microwave safe bowl, in the microwave, until hot but not boiling.
1/2 cup milk
Remove from microwave and add the white chocolate.
2/3 cup white chocolate
Stir stir stir until chocolate is melted and smooth.
Set aside to cool.
In a large mixing bowl, cream together the cream cheese and 2 T of the sugar.
4 oz cream cheese, 3 T sugar
Add the vanilla, the reduced lemon juice, and beat to combine.
1/2 t vanilla
Add the melted white chocolate and beat again to combine.
In a medium size mixing bowl, whip the heavy cream with the remaining 1 T sugar.
3 T sugar, 1/2 cup heavy cream
Fold the whipped cream into the cheesecake mixture until combined.
If it's a little runny, place in the refrigerator to firm up a bit.

Assemble

Pipe the cheesecake mousse onto the individual shortbread rounds, and top with lemon zest sugar (combine 2 parts lemon zest to 1 part granulated sugar, or to taste), and a candied meyer lemon slice.
candied meyer lemon slices, meyer lemon zest, granulated sugar
Return to refrigerator until ready to serve.

Notes

For candied meyer lemon slices, I used the instructions from: she wears many hats, but I only needed one cup of water and one cup of sugar. You can also use store bought.

Nutrition