Did you know that you can use Manuka honey to make a delicious and indulgent dessert? Yes, Manuka Honey Lemon Cheesecake is a thing!
Created by home cook Jasmine Ong, this recipe is extremely easy to follow. Even its unique honeycomb design is made via a simple trick that anyone can execute and you can use it for your other desserts too.
So, have no fear if you are a baking amateur! All our cheesecake recipes are lovely, simple, and delicious so, don’t be surprised if people mistake you for a professional baker!
Here are some of our other cheesecake recipes you won't want to miss:
Manuka Lemon Honey Cheesecake
The star of this recipe is, of course, the Manuka honey.
Using a Manuka honey of good quality like Hockhua’s 100% Pure New Zealand Honey UMF 5+ really makes the flavour pop! But the best part is that the Manuka honey imparts its health benefits to the cheesecake.
So, you can have your cheesecake and eat it too!
Here are some of the benefits the 100% Pure New Zealand Honey UMF 5+ contains:
- Methylglyoxal, an active ingredient that is likely responsible for antibacterial effects of Manuka honey
- Antibacterial properties that help to reduce inflammation and pain of sore throat, which also may help in would healing
- May help in digestive problems by decreasing constipation and irregular bowel movements symptoms with regular consumption
100% Pure New Zealand Honey UMF 5+
Now let’s return to the Manuka Honey Lemon Cheesecake recipe!
Here are the ingredients that you will need: 100% Pure New Zealand Manuka Honey UMF 5+, digestive biscuits, unsalted butter, whipping cream, cream cheese, sugar, yoghurt, lemon juice, lemon zest, and water.
Step 1- Make the biscuit base
Place the digestive biscuits into a ziplock bag and crush them into fine crumbs with a rolling pin.
You can also use a food blender or processor to crush the biscuits if you have one! Personally, we very much prefer the manual method.
Crush the digestive biscuits into crumbs
Pour the biscuit crumbs into a bowl, add the melted unsalted butter, and mix well with a spatula.
The butter helps flavour the crumbs and makes them stick together for a firm cheesecake base.
Hence, it is important that ingredients are well mixed.
Add the melted butter to the biscuit crumbs
Mix well with a spatula
Pour the crumbs into a spring form cake tin and press them down firmly into the base.
Ensure that the crumbs are packed tightly together and forms an even layer. This will give your cheesecake an even base
Pour the crumbs into a cake tin
Press the crumbs down firmly into an even layer
Once done, place the cake tin in the freezer for a minimum of 30 minutes.
While waiting for the base to freeze, move on to make the cheesecake batter!
Step 2- Make the cheesecake batter
Pour the whipping cream into a mixing bowl and whisk it with a balloon whisk until soft peaks. Set the cream aside.
Pour the whipping cream into a mixing bowl
Whisk until soft peaks
Place the cream cheese in another bowl and beat it until smooth before adding the sugar and Manuka honey.
Put it to beat again until the honey and sugar are well incorporated.
Add the cream cheese to another mixing bowl
Beat it till smooth then add the honey and sugar and beat again
Once the Manuka honey and sugar are mixed in, add in the whipped whipping cream and beat again.
Add the whipping cream from before and beat again
Add in the yoghurt, lemon juice, and lemon juice.
Beat until well combined then remove the bowl from the mixing stand.
Add the yoghurt, lemon zest, and lemon juice to the batter
Beat until smooth like so
Step 3- Assemble the cheesecake
The last step for this cheesecake recipe!
Remove the cake tin from the freezer and pour the cheesecake batter over the biscuit base. Use a spatula to smooth the top and get an even layer.
Pour the cheesecake batter onto the frozen biscuit base
Smooth the top with a spatula
Here comes the fun part!
To get the honeycomb pattern, gently press a piece of clean bubble wrap into the cheesecake batter. You’d want to cut the bubble wrap into the shape of the cake tin first before pressing it in.
Press the bubble wrap bubble-side down into the cheesecake
Gently and evenly press it in
Then place the cheesecake in the freezer to set and freeze overnight.
When the cake is ready, remove the bubble wrap from the surface, drizzle honey over the cake, cut and serve.
Peel the bubble wrap off the frozen cheesecake
Drizzle some honey mixture over the cheesecake
Doesn’t it look pretty? The texture of the bubble wrap and golden Manuka honey makes this cheesecake look a real honeycomb!
Cut and serve your Manuka Honey Lemon Cheesecake
Get the recipe here!
| Servings | Prep Time |
| 8 people | 40 minutes |
| Cook Time |
| 0 minutes |
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This no bake Manuka Honey Lemon Cheesecake recipe is the perfect summer cheesecake dessert with its golden honey topping and lovely honeycomb design!
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- 180 g digestive biscuits
- 80 g unsalted butter
- 190 g whipping cream
- 450 g cream cheese
- 120 g 100% Pure New Zealand Manuka Honey UMF 5+
- 40 g sugar
- 180 g yoghurt
- 2 tbsp lemon juice
- 2 lemons for lemon zest
- 50 g 100% Pure New Zealand Manuka Honey UMF 5+
- 1 tsp water
- Crush the digestive biscuits into crumbs and combine well with the melted butter.
- Press the mixture firmly into the base of the baking tin. Freeze for 20 minutes.
- Whisk the whipping cream till soft peaks. Set aside.
- In a mixer, beat the cream cheese till smooth. Add in the honey and sugar and beat till combined.
- Add in the yoghurt, whipping cream, lemon juice, and lemon zest. Beat till combined.
- Pour the cheesecake batter over the chilled biscuit base and smooth the top.
- Gently and evenly press the bubble wrap bubble-side down on the cheesecake batter. Freeze overnight.
- Remove the bubble wrap and drizzle with the honey mixture before serving
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