Honey cheesecake with berries recipe
Impress family and friends with these no-bake honey cheesecakes. Quick and easy to prepare, the crisp shortbread biscuit base goes perfectly with the cream cheese topping. Finished with a few raspberries and a drizzle of honey, you’ve got yourself a show-stopping pud.
See method- Serves 2
- 15mins to prepare, plus 12 hrs to chill
- 342 calories / serving
Ingredients
- 2 (35g) shortbread biscuits
- 150g (5oz) light cream cheese
- 45ml (3tbsp) whipping cream
- 1tbsp caster sugar
- 2 tbsp honey
- 100g (3½oz) raspberries
Each serving contains
- Energy
- 1435kJ 342.0kcal
- Fat
- 20g
- Saturates
- 13g
- Salt
- 0.1g
- Sugars
- 26g
of the Reference intake
Carbohydrate 33.8gProtein 8.4gFibre 3.8g
Method
- Sit two 8cm (3.5in) metal rings on two small serving plates. Crush biscuits on a board with a rolling pin, and then divide between the rings, pressing down to form the base of the cheesecake.
- Beat the cream cheese in a bowl to soften, and whisk in the cream, sugar and 1tbsp of the honey. Spoon the mixture into the rings and spread to even and flatten the top. Chill thoroughly, overnight if possible, to set.
- Cup the side of the ring with your hands for a minute or so. The heat from your hands will soften the chilled cheese. Gently pull the ring up to release. Alternatively, use a blowtorch to heat the sides very slightly for just a few seconds.
- Top with the berries and drizzle over the extrahoney.
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