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5 from 9 votes

Lemon and Honey Mini Cheesecakes

Beautiful and creamy cheesecakes, with sweet wild flower honey and zesty lemon hints, on a shortbread base and topped with honey comb
Prep Time10 minutes
Setting Time2 hours
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: cheese, cheesecake, honey, lemon
Servings: 3 Cheesecakes
Calories: 246kcal
Author: rominaslittlecorner

Equipment

  • Cake Rings

Ingredients

Base

  • 4 Shortbread Biscuits
  • 10 g Unsalted Butter

Filling

  • 180 g Low Fat Cream Cheese At room temperature
  • 2 tbsp Wild Flower Honey
  • 1 tbsp Double Cream
  • 1/2 tbsp Icing Sugar
  • 1 tbsp Lemon Zest
  • 5 ml Lemon Juice

Topping

  • Lemon zest
  • Honeycomb Pieces

Instructions

  • In a food processor pulse the biscuits until the become crumbs
  • Melt the butter and mix it with the biscuits
  • Press the biscuit mixture into the bottom of the cake rings evenly. Put it in the fridge while you make the filling.
  • Put all the filling ingredients into a bowl and whisk it until it’s all incorporated.
  • Spoon the filling over the shortbread base and smooth it out
  • Put in the fridge to set for 2-3 hours at least.
  • Decorate with more lemon zest and some honeycomb pieces before serving.

Notes

The nutrition information does not include the honeycomb pieces