Lemon & Honey Cheesecake

This delicious Lemon & Honey flavoured no-bake cheesecake has a yummy biscuit & Walnut base & a velvety smooth texture. A gorgeous addition to any meal.

– Base
1 x 250 g / 8 oz packet plain biscuits (I use Griffins vanilla wines)
¾ cup walnut pieces or halves
125 g / 4 oz butter
¼ cup honey (any type)

-Cheesecake filling
1 ½ cups fresh, full cream (an extra ¼ cup cream if you’re omitting the eggs)
3 large, 6 medium or 12 small lemons (you’ll need 1 tablespoon of the zest & ¾ cup of the juice)
3 x 250 g / 8 oz pottles cream cheese (at room temperature)
1 cup castor sugar
3 medium-sized, fresh, free range eggs (you’ll only need the yolks)
¼ cup honey (any type)
3 ½ teaspoons gelatine granules

Optional – extra runny honey for drizzling

View the full recipe at Tania’s Kitchen →