03 Dec 10-minute Honey Cheesecake
- 2 butternut snap biscuits
- 250g block cream cheese, softened
- 1/4 cup honey
- 12 shortcrust pastry tartlets (see note)
- 300ml tub thickened cream, whipped
- Step 1
Place biscuits in a small food processor. Pulse until fine crumbs form.
- Step 2
Using an electric mixer, beat cream cheese and honey until smooth.
- Step 3
Spoon cheese mixture between pastry cases. Spoon cream into a piping bag fitted with a 1cm fluted nozzle. Pipe cream over cream cheese mixture. Sprinkle with the biscuit crumbs. Serve immediately.
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