Manuka Honey Lemon Cheesecake
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
8people 40minutes
Cook Time
0minutes
Servings Prep Time
8people 40minutes
Cook Time
0minutes
Ingredients
Biscuit cake base
  • 180g digestive biscuits
  • 80g unsalted butter
Cheesecake batter
  • 190g whipping cream
  • 450g cream cheese
  • 120g 100% Pure New Zealand Manuka Honey UMF 5+
  • 40g sugar
  • 180g yoghurt
  • 2tbsp lemon juice
  • 2 lemonsfor lemon zest
Honey mixture
  • 50g 100% Pure New Zealand Manuka Honey UMF 5+
  • 1tsp water
Instructions
Step 1- Make the biscuit base
  1. Crush the digestive biscuits into crumbs and combine well with the melted butter.
  2. Press the mixture firmly into the base of the baking tin. Freeze for 20 minutes.
Step 2- Make the cheesecake batter
  1. Whisk the whipping cream till soft peaks. Set aside.
  2. In a mixer, beat the cream cheese till smooth. Add in the honey and sugar and beat till combined.
  3. Add in the yoghurt, whipping cream, lemon juice, and lemon zest. Beat till combined.
Step 3- Assemble the cheesecake
  1. Pour the cheesecake batter over the chilled biscuit base and smooth the top.
  2. Gently and evenly press the bubble wrap bubble-side down on the cheesecake batter. Freeze overnight.
  3. Remove the bubble wrap and drizzle with the honey mixture before serving