No-Bake Lemon Shortbread Cheesecake

If you love Walkers Shortbread by itself, wait’ll you taste it as an ingredient in this refreshing summer no-bake lemon cheesecake!

I grew up eating Walkers Shortbread. My mother came from the UK where it was (and still is) a very trusted brand in biscuits–what they call “cookies.” So naturally since she herself grew up with it, when she came to the USA and started a family, she bought them for us.

Delicious Walkers Shortbread Rounds

When the Walkers folks approached me to develop a recipe using the cookies, I couldn’t wait to use one of my favorite things to eat as an ingredient in a simple and tasty recipe. Just as an aside, Walkers supports ASPCA, which as an animal lover and rescuer, makes me proud to be an ambassador!

Since I’ve always loved lemon bars and cheesecake, nothing could be better than using Walkers Shortbread Rounds for the crust of this tangy no-bake dessert. After all, the typical crust is actually a shortbread, so why not do it the quick and easy way by using the cookies?

Easy and totally delicious no-bake lemon cheesecake

No need to even make the lemon topping! I used store-bought lemon curd–easy peasy. And nothing could be easier than the cheesecake layer–just a couple of simple ingredients.

I don’t think there’s anyone on the planet who hasn’t tried Walkers cookies, but just in case you haven’t and want to try them (or love them and can’t get enough), they are offering a terrific giveaway for one of their gift packs!  You can enter on the Rafflecopter app below. Just make sure to follow all the instructions on the app (all 3 options are mandatory) and you’re set! Prize will be provided and shipped by Walkers Shortbread.

Be sure to follow Walkers on their social media channels for more great ideas and recipes:

Twitter– @Shortbread
Facebook–Walkers Shortbread
Pinterest– Walkers Shortbread USA

a Rafflecopter giveaway

No-Bake Lemon Shortbread Cheesecake

• 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

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. 


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.


Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

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No one will believe these luscious lemon bars came out of your slow cooker! Easy and delicious!

Lemon–I just love the flavor!

My favorite bar cookie is lemon squares, but it seems when I want them, I lack one vital ingredient–the lemons!

I’ve gotten more into using my slow cookers for less-conventional things preferring to make food no one would ever think came from one. My sister bakes in hers and I want to do more of the same.

Someone on my crock pot recipe group posted this ridiculously easy recipe for lemon bars that came from The Crockpot Gourmet.  I was immediately hooked and loved her idea of using store-bought lemon curd for the topping. This way, you don’t have to have fresh lemons or loads of eggs to make the conventional filling.

Made in your crock pot–yes believe it!!!

I just tweaked the recipe slightly. Whenever I bake, I use unsalted butter so that’s one revision.  I used less vanilla–only enough to meld the flavors and I added a tablespoon of lemon zest that I had in my freezer to add some extra oomph to the crust.

And there’s a tip–whenever you buy any citrus fruits for cooking–zest them ALL and freeze what you’ve grated. That way you always have zest to use for flavoring.

The perfect vessel for these is the casserole crock because it’s a rectangular 9 x 13-inch crock insert.  I love mine, and I encourage anyone who makes a lot of casseroles, fruit crisps and “flat-type” food to get one. But if you don’t want to add to your slow cooker family, a nice large oval crock pot will do for these.

Casserole Crock

Make sure to place a couple of paper towels underneath the slow cooker lid.  This will catch the condensation that builds on the lid; you don’t want that water falling right on your cookies. This wasn’t advised in the original recipe, and I almost learned the hard way.

I was able to correct the situation, then remembered my sister saying that when you bake in a slow cooker, you MUST place paper toweling under the lid. The lid will secure the paper towels and prevent them from falling on top of your bars. Just lay them over the mouth of the crock and place the cover on. The casserole crock has a lid lock so this works perfectly!

Make sure to let them cool completely in the crock pot, or else you’ll have lemon fruit crisp–which actually sounds OK–but if you want cookies, be patient and let them cool. I let mine cool overnight.

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Slow Cooker Lemon Bars

No one will believe these luscious lemon bars came out of your slow cooker! Easy and delicious!

Prep Time15 minutes mins

Cook Time3 hours hrs

Total Time3 hours hrs 15 minutes mins

Course: cookies, desserts

Cuisine: American

Keyword: lemon bars, slow cooker recipes

Servings: 12

Calories: 216kcal

Author: Judith Hannemann

Ingredients

• 3/4 cups 1 1/2 sticks unsalted butter, softened
• 1/2 cup sugar
• 1/4 tsp salt
• 1 egg
• 2 cups flour
• 1 tbsp lemon zest
• 1/2 tsp vanilla
• 1 jar 10-12 oz lemon curd
• Confectioner’s sugar for dusting

Instructions

• Beat butter and sugar in a large bowl with an electric mixer.
• Add the salt, egg, lemon zest and vanilla; beat well. With the mixer at low speed, add the flour 1 cup at a time. Beat only until a soft dough forms.
• Press dough into the crock of a casserole crock (preferred) or a 6-7 quart oval slow cooker.
• Spread lemon curd evenly on top of dough.
• Place 2 layers of paper towels on top of the crock (don’t let them touch the top of the bars) and place lid on slow cooker. The lid will secure the paper towels and prevent them from falling on the lemon bars.
• Set slow cooker to high and cook for 2-3 hours (mine took 3 in the casserole crock). Bars are done when the corners (edges) are beginning to brown and the center is set–bars will continue to cook during the cooling.
• Cool completely in the slow cooker. Cut into bars and dust with confectioner’s sugar.
• Yield varies as to size/shape cooker used. The casserole crock yielded 12 bars.

Nutrition

Serving: 1each | Calories: 216kcal | Carbohydrates: 24g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 44mg | Sodium: 156mg | Potassium: 31mg | Fiber: 1g | Sugar: 8g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

Slow Cooker Lemon Bars

Copyright © Judith Hannemann aka The Midnight Baker 2015. All Rights Reserved. No part of this website may be reproduced without The Midnight Baker’s express consent.

Follow The Midnight Baker’s board The Midnight Baker on Pinterest.

The post Slow Cooker Lemon Bars appeared first on The Midnight Baker.