This no bake Manuka Honey Lemon Cheesecake recipe is the perfect summer cheesecake dessert with its golden honey topping and lovely honeycomb design!
| 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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Ingredients
Biscuit cake base
- 180 g digestive biscuits
- 80 g unsalted butter
Cheesecake batter
- 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
Honey mixture
- 50 g 100% Pure New Zealand Manuka Honey UMF 5+
- 1 tsp water
Instructions
Step 1- Make the biscuit base
- 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.
Step 2- Make the cheesecake batter
- 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.
Step 3- Assemble the cheesecake
- 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