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No-Bake Lemon Cheesecake Domes
Cream cheese, condensed and evaporated milk come together with fresh lemon juice for a filling that sets in the fridge rather than the oven. The Tupperware silicone dome mould shapes each portion, and a crushed cookie crust is pressed on top before the final chill.
- Total time
- 95 min
- Prep
- 5 min
- Cook
- 0 min
- Rest
- 90 min
Ingredients
Method
In a small microwave-safe cup, bloom the gelatin in the water. Let it stand for a minute, then microwave for 20 seconds to melt.
In the Tupperware Extra Chef fitted with the mixing paddle, beat the cream cheese. Add the lemon juice and both milks and mix to combine. Stir two spoonfuls of this mixture into the melted gelatin, then pour it back into the Extra Chef with the rest and mix again.
Divide the filling between two Tupperware silicone dome moulds and refrigerate for 1 hour.
Swap in the blade attachment of the Extra Chef and crush the cookies, then mix in the melted butter until it forms a sandy dough.
Press this crust over the set lemon filling in each dome and refrigerate for a further 30 minutes.
Unmould and serve with whipped cream on top, if you like.
