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!
Preheat oven to 350 degrees F. Spray or butter/oil up a 12 muffin tin. In a medium bowl, cream together the butter and powdered sugar until light and fluffy. Combine the flour and baking powder, meyer lemon zest, and 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.
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!
Heat milk in a microwave safe bowl, in the microwave, until hot but not boiling. Remove from microwave and add the 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. Add the vanilla, the reduced lemon juice, and beat to combine. 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. 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.
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. Return to refrigerator until ready to serve.