Yujacha No-bake Cheesecake Tartlets

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.

   Start 2-hour timer
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.