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Meyer lemon white chocolate cheesecake

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 minutes
Cook Time 10 minutes
Total Time 40 minutes
Calories 2166kcal


Shortbread Crust

Cheesecake mousse



  • 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. 


  • 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. 


Shortbread crust adapted from: allrecipes.com
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. 


Calories: 2166kcal | Carbohydrates: 242g | Protein: 35g | Fat: 121g | Saturated Fat: 71g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 33g | Cholesterol: 332mg | Sodium: 725mg | Potassium: 1087mg | Fiber: 4g | Sugar: 137g | Vitamin A: 3703IU | Vitamin C: 51mg | Calcium: 698mg | Iron: 7mg