Yujacha No-bake Cheesecake Tartlets

Ingredients

• 12 pre-made digestive biscuit tartlet cases (9cm (3½in) graham cracker cases)
• 340 g full-fat cream cheese
• 80 g icing sugar (confectioners' sugar; divided)
• 1 tbsp vanilla extract
• 500 g full-fat Greek yoghurt
• 0.5 lemon zest (zest of half a lemon)
• 160 ml double cream (heavy cream, chilled)
• 125 ml yujacha (Korean citron tea syrup)
• 2 tbsp hot water (to loosen the yujacha)

Steps

1. 1

   Place the 12 tartlet cases on a baking sheet.

2. 2

   Using a stand mixer fitted with the paddle attachment, beat the cream cheese, half of the icing sugar (40g), and the vanilla extract until the mixture is well combined and fluffy.

3. 3

   Add the Greek yoghurt and lemon zest to the cream cheese mixture and beat for another minute. Set this mixture aside.

4. 4

   Clean the mixer bowl and fit the mixer with the whisk attachment. Pour in the chilled double cream and the remaining half of the icing sugar (40g).

5. 5

   Whisk the cream and sugar until stiff peaks form.

6. 6

   Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined.

7. 7

   Spoon the filling evenly into the tartlet cases.

8. 8

   Place the tray in the fridge and chill until the filling is firm, about 2 hours.

9. 9

   In a small bowl, place the yujacha and loosen it with about 2 tbsp of hot water, mixing well until it reaches a spoonable consistency.

10. 10

    Just before serving, spoon a bit of the loosened yujacha over the tops of the chilled tarts. Serve immediately.

Notes

Yujacha is a traditional Korean citron tea made from the yuja fruit (yuzu) preserved in sugar or honey. It can typically be found in Asian grocery stores.

Nutrition per serving

• dessert
• no-bake
• cheesecake
• tartlets
• Korean-inspired
• sweet treats
• citrus