Mini desserts are so much fun.
These Mini Lemon-Berry Cheesecake Shooters are no exception. Layers of cookie crumbs, tangy lemon curd and thick, creamy lemon cheesecake topped with a raspberry all tucked together in a teeny shot glass makes for one hugely yummy dessert.
8 oz reduced-fat cream cheese
1/2 cup sweetened condensed milk
2 tablespoons lemon juice
1 teaspoon grated lemon peel
1/4 teaspoon vanilla extract
1/2 cup heavy whipping cream
1/3 cup sour cream
4 tablespoons purchased lemon curd
1/2 cup amaretti, almond or shortbread cookie crumbs (I used the almond crumbs…yum)
Small fresh mint leaves, to garnish
1. Beat cream cheese, sweetened condensed milk, lemon juice, lemon peel and vanilla in large bowl at medium speed one minute until smooth. Beat in whipping cream at medium-high speed 2 minutes or until thickened. Fold in sour cream.
2. Microwave lemon curd in small microwave-safe bowl 5 to 15 seconds or just until slightly pourable.
3. Spoon about 2 teaspoons cookie crumbs into each of 12 (1 1/2 oz) shot glasses. Layer each with about 2 tablespoons cream cheese mixture, 1 teaspoon lemon curd and 2 tablespoons cream cheese mixture.
4. Cover and refrigerate overnight. Garnish with berries and mint leaves.
Recipe from CookingClub.com
New York based singer and violinist Emily Wells has a new acoustic album coming out this June.
The original version of Passenger is from last year’s ‘Mama’. I adore the dreamy beat and that silky voice.
“If you give me the keys,
You know I won’t survive.”
And if you thought that was great, here is the acoustic version from the upcoming album. Wow.
Check out Emily Wells on her Website, where you can learn future US tour dates and buy her music.