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Prep time
10 minutes
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Cook time
2 hours
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Makes
3
Author Notes
No bake mini cheesecakes with a creamy lemon zest and honey filling, on a crunchy shortbread base, topped with honeycomb and lemon zest —Romina Degli Esposti
Ingredients
- Base
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4
Shortbread fingers
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10 grams
Unsalted Butter
- Filling and topping
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180 grams
Light Philadelphia cheese
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1 tablespoon
Double cream
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1/2 tablespoon
Icing sugar
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2 tablespoons
Lemon zest
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5 milliliters
Lemon juice
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3 tablespoons
Honeycomb pieces
Directions
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In a food processor pulse the biscuits until the become crumbs
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Melt the butter and mix it with the shortbread crumbs.
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Push it at the bottom of some cake rings and leave in the fridge
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Whisk together the cream cheese, sugar, lemon juice, double cream and half of the lemon zest
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Spoon the filling over the shortbread crust, smooth it out and leave in the fridge to set for 2 hours
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Decorate with the rest of the lemon zest and the honeycomb pieces just before serving
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