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|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:
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.
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.