Make Ahead

Lemon and Honey Cheesecakes

October 27, 2019
Photo by Romina Degli Esposti
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

  • Prep time 10 minutes
  • Cook time 2 hours
  • Makes 3
Ingredients
  • Base
  • 4 Shortbread fingers
  • 10 grams Unsalted Butter
  • Filling and topping
  • 180 grams Light Philadelphia cheese
  • 1 tablespoon Double cream
  • 1/2 tablespoon Icing sugar
  • 2 tablespoons Lemon zest
  • 5 milliliters Lemon juice
  • 3 tablespoons Honeycomb pieces
In This Recipe
Directions
  1. In a food processor pulse the biscuits until the become crumbs
  2. Melt the butter and mix it with the shortbread crumbs.
  3. Push it at the bottom of some cake rings and leave in the fridge
  4. Whisk together the cream cheese, sugar, lemon juice, double cream and half of the lemon zest
  5. Spoon the filling over the shortbread crust, smooth it out and leave in the fridge to set for 2 hours
  6. Decorate with the rest of the lemon zest and the honeycomb pieces just before serving

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