This post, featuring our Mini Citrus Honey Cheesecakes, is a sponsored post on behalf of The French Farm. It’s the perfect single serving dessert for summer with the fresh taste of oranges, lemons and limes in a creamy, honey-flavored cheesecake. This recipe and all opinions expressed herein are my own.
#CookoutWeek has been a blast. There have been so many delicious recipes that I think I’ll need more than a few BBQs to try them all out. I seem to have gone from the cocktail round, with my Whipped Blood Orange Tini, right to dessert. Ummm, maybe there’s something to my thinking. Of course with all the great options for cookouts below I think I’ll stick with a main course too.
I love any flavor cheesecake, whether it’s my New York-style Cherry Cheesecake or my copycat Carrot Cake Cheesecake, so when I received a jar of Bernard Michaud Wildlfower Honey from Pyrenees Mountains from The French Farm I knew just what I was going to make. Yep, a honey cheesecake! But not just any ole cheesecake, nope, but lots of mini honey cheesecakes perfect for a grab & eat barbecue scene.
Of course, a Florida BBQ wouldn’t be complete without some type of citrus, so I added lots of flavor from the juice and zest or oranges, lemons and limes. And the citrus is so colorful that I used them for decoration too. Don’t they look pretty & so delicious?
How to Make Mini Citrus Honey Cheesecakes
Now you’re probably thinking they are hard to make and take too much time. Wrong! These little minis are actually quite simple to make and only take 20 minutes to bake.
- Make the easy crust. Just mix vanilla wafer crumbs, sugar and butter then press into the bottom of the muffins cups. Bake for 8 minutes while you mix up the cheesecake batter.
- Now beat the cream cheese, add the Wildflower Honey, eggs and sour cream, then the sweet juice & colorful zest of the citrus, mix well and pour over the cookie crust.
- Bake 20 minutes, let cool, chill for a few hours then decorate as desired. I used whipped cream (easy if you use the refrigerated variety), small slices of the fruit & sprigs of mint. That’s it!
Of course, seeing how much I love all the French Farm products, I also topped some of them with lemon curd & Blood Orange Marmalade, giving them either a little more sweetness or a touch of tartness. They’re all good!
Now I know, looking at those delicious little indulgences, it’s hard to wait for them to cool before you snatch one up, but try. ‘Cause look what deliciousness awaits you on your first bite. You’ll taste cool creaminess, the sweetness of the honey and the sweet and tart of the citrus. It really is a great combination!
They look really pretty on your barbecue buffet table too. And you won’t even need forks, just let everyone grab one and dive in. Hope you enjoy & have a fun-filled, delicious 4th!
More Easy Cookout Recipes
Korean BBQ Kabobs from 2CM
Grilled Salmon with Red Pepper Sauce from 2CM
Grilled Sweet Caprese Chicken from Rants from My Crazy Kitchen
Grilled Cinnamon Sugar Pound Cake from 2CM
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- 1 1/2 cups crushed vanilla wafers
- 1/3 cup sugar
- 1/4 cup butter, melted
- 12 oz 1-1/2 packages cream cheese
- 1/2 cup sour cream
- 2 eggs
- 1/4 cup Bernard Michaud Wildflower Honey from Pyrenees Mountains
- 1/4 cup sugar
- 1 Tablespoon flour
- 1 teaspoon vanilla
- 1 teaspoon each orange juice, lemon juice & lime juice
- 2 teaspoons orange zest
- 1 teaspoon lemon zest
- 1 teaspoon lime zest
Preheat oven to 350 degrees. Place cupcake liners in 2 12-cavity cupcakes pans.
Using a Ninja chopper or food processor, pulse vanilla wafers into small crumbs.
Mix with sugar and melted butter.
Spoon into the bottom of each cupcake liner and press down well. I used a small shot glass.
Bake in preheated oven for 8 minutes. Set aside to cool.
While crust is baking, beat cream cheese until smooth.
Add remaining ingredients and beat until creamy and well incorporated.
Divide evenly between cupcake cavities.
If you want the cheesecake to be a little bigger make just 18. If you want them a little smaller, fill 24.
Bake for 20-22 minutes or until slightly brown on top.
Cool on wire rack.
Remove from tins and chill for at least 3 hours.
When ready to serve, peel off cupcake liners, garnish with whipped cream and a wedge of citrus fruit. Or opt for a topping of marmalade, lemon and lime curd.
Total time does not include chill time.