I mean, this is my second shot glass-contained dessert in under two weeks. They’re just so cute, and easy to make and delicious, and perfectly portioned and I can’t get enough of them. Oh, and did I mention they are NO BAKE? It’s a trifecta of perfect layers on a soft, walnut based crust. Creamy and sweet, refreshingly lemony, light and fluffy… Perfection.
Honestly, I don’t really consider myself to be a huge fan of lemon desserts (except this lemon curd). I don’t make them often (because hello, chocolate), but also because Zach won’t even touch anything with lemon in it, and I like to use him as my taste-tester. However, my aunt brought this dessert to a dinner at my grandmother’s in a 13×9 pan and… I probably ate a good 12×8 portion of it. No self-control whatsoever, I’m telling you… She shared the recipe with me and I am so excited to share my slightly altered shot glass rendition of this easy, no bake dessert with you. I followed the recipe pretty closely and used Cool Whip, but you can always substitute my homemade whipped cream instead!
In the original recipe, the crust is baked in a 13×9 pan. That’s… not exactly possible when you’re serving the dessert in plastic shot glasses, so I modified the crust into an easy, no bake version (guys, it almost tastes like cookie dough).
So I think it’s fair for me to say you need these in your life right now. Light, refreshing and no bake, they are the perfect spring/summertime dessert. This post contains affiliate links, which means that if you purchase anything through these links I may get a small commission at no extra cost to you. Please view the disclosure policy for more information. Recommended Kitchen Tools: &amp;lt;br /&amp;gt;&lt;br /&gt;<br /><br /> &amp;lt;br /&amp;gt;&lt;br /&gt;<br /><br /> &amp;lt;br /&amp;gt;&lt;br /&gt;<br /><br /> &amp;lt;br /&amp;gt;&lt;br /&gt;<br /><br /> &amp;lt;br /&amp;gt;&lt;br /&gt;<br /><br /> &amp;lt;br /&amp;gt;&lt;br /&gt;<br /><br /> Other Recipes You May Like Pumpkin Pie Cheesecake Dessert Shooters
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