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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