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!
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.
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.