Lemon & Honey Mini Filo Cheesecakes
Lemon & Honey Mini Filo Cheesecakes
These are such a tasty and fuss-free dessert. To make prep even easier, make the filo pastry cases in advance, then all you need to do is fill with the cheesecake filling when guests arrive. The cheesecake is naturally sweetened with honey, which pairs perfectly with the tang of the lemon and the crunch of pistachios.
Servings
12
Prep time
Cook time
Recipe
Ingredients
- 9 sheets filo pastry
- Olive oil spray
- 3 tsp unrefined coconut sugar (optional)
- 250g cream cheese, softened
- 250g cream cheese, softened
- 2 tbsp honey
- 2 tbsp lemon juice
- 1 tsp lemon rind
- Raspberries, crushed pistachios & a drizzle of honey, to garnish
Method
- Preheat oven to 180°C or 160°C fan-forced. Spray a 12-hole muffin tin lightly with olive oil.
- Place 1 filo sheet on a work bench and spray with oil, then sprinkle with a tsp of sugar (optional) and top with another filo sheet followed by the oil and another filo sheet. There should be 3 in the stack.
- Cut the filo stack evenly into 8 squares. Place half the squares on a work bench then place the remaining 4 squares on top, rotating to form a star shape. Press pastry into holes, making sure the edges are tucked in, and finish with a spray of oil. Pierce with a couple of small holes at the base of each.
- Repeat with the remaining filo pastry until all 12 are made.
- Repeat with the remaining filo pastry until all 12 are made.
- To make the cheesecake filling, beat the cream cheese, cream, honey, lemon rind and lemon juice together until thick and creamy.
- Place a spoonful of filling in each pastry case and then top with fresh raspberries, a sprinkling of pistachios and a drizzle of honey.
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