Shot Glass Desserts are both appealing and perfectly portioned. They certainly are a prize winner dessert idea for any party. These NO-BAKE Cheesecake shot glasses are an absolute thing of beauty. 

After much contemplation I decided to bring together two classic fruit recipes into my cheesecake shooter: the all time loved lemon curd and the sweet and tangy strawberry coulis. Moreover, this recipe can be adapted to make countless flavour combinations of your choice, all you need is to play around with your imagination. 

Lemon curd is the best to be prepared and stored for later use. You may triple the recipe -prepare a batch and store in a clean jar for your tarts and pastries. Lemon curd is easy to prepare but the heat has to be controlled to the lowest possible while you continue to whisk the contents of the pan without leaving it unattended even for a moment. Obviously you don’t want the egg yolks to curdle.

I have used chilled whipping cream for the cheesecake mixture but it should be beaten lightly just to create soft peaks. 

So what is the wait for? Let’s get started…!

 
 

 
 

 
 

Lemon Curd Strawberry Cheesecake Shot Glasses
Yields 12
Print
Prep Time
20 min
Cook Time
15 min
Prep Time
20 min
Cook Time
15 min
COOKIE BASE
  1. 2 cups shortbread cookie crumbs
  2. 1/4 cup melted butter
LEMON CURD
  1. 50 grams butter
  2. 3 egg yolks
  3. 1/4 cup castor sugar
  4. 1/4 cup lemon juice
  5. 1 teaspoon lemon zest
  6. 1/4 teaspoon lemon yellow food colour
  7. Few drops lemon extract
CHEESECAKE MIXTURE
  1. 300 grams cream cheese
  2. 1-1/2 tablespoons lemon juice
  3. 3-4 tablespoons condensed milk
  4. 3/4 cup lightly whipped cream
  5. Few drops vanilla extract
STRAWBERRY COULIS
  1. 2 cups strawberries hulled halved
  2. 1/2 cup castor sugar
  3. 1/4 cup water
  4. 2-1/2 tablespoons light corn syrup
Instructions
  1. Process shortbread cookies and melted butter in a food blender.
  2. Prepare lemon curd. In a heavy bottom saucepan at very low flame, whisk together egg yolks, sugar and butter. While whisking add in lemon juice, lemon zest, yellow food colour and lemon extract. Continue to whisk till curd is thick enough to coat the back of a spoon.
  3. For strawberry coulis cook together all ingredients till thick. Let come to room temperature and then blend into a smooth purée.
  4. In a large mixing bowl, with a hand held electric beater at medium speed, beat cream cheese till smooth. Add in lemon juice and condensed milk, continue to beat. Add in whipped cream and finally a few drops of vanilla extract. Mix well.
  5. Fill the lemon curd, strawberry coulis and cheesecake mixture in separate piping bags and cut out a small opening at the tip of each bag.
  6. To assemble the shot glasses, put 1-1/2 tablespoons of cookie mixture in each shot
  7. Glass. Use a small glass bottle to press in the crust to settle. Next pipe out a thin layer of lemon curd, followed by a thick layer of cheesecake mixture. Finally finish off with a layer of strawberry coulis.
  8. Let chill for a couple of hours and serve.
My Secret Bakes-Nazeeha Khan http://mysecretbakes.com/