Honey, Lemon and Sesame Seed No Bake Cheesecake
Get ready for a sweet treat that’s as elegant as it is effortless.
Recipe By Jay Miller
Servings: 8–10
Prep Time: 25 minutes
Chill Time: 4 hours (or overnight)
Total Time: 4 hours 25 minutes
Ingredients:
Sesame Seed Crust
- 1 cup (150 g) digestive biscuits, crushed
- ¼ cup (30 g) toasted sesame seeds
- 2 tbsp honey
- 80 g unsalted butter,
- melted Cheesecake
Filling:
- 500 g cream cheese, softened
- ½ cup (125 ml) honey
- 2 tsp lemon zest
- 3 tbsp lemon juice (freshly squeezed)
- 1 tsp vanilla extract
- 250 ml fresh cream, whipped to soft peaks
Topping:
- 2 tbsp honey, warmed
- Extra lemon zest and toasted sesame seeds for garnish
How To Make Honey, Lemon and Sesame Seed No Bake Cheesecake
- In a bowl, combine crushed digestive biscuits, toasted black sesame seeds, honey, and melted butter.
- Press firmly into the base of a 23 cm springform tin.
- Refrigerate while you prepare the filling.
- In a large mixing bowl, beat cream cheese until smooth and creamy.
- Add honey, lemon zest, lemon juice, and vanilla.
- Mix until fully combined.
- Gently fold in the whipped cream until smooth and airy.
- Spoon the filling over the chilled crust and smooth the top.
- Cover and refrigerate for at least 4 hours, or until set.
- Garnish and serve