Mini Citrus Honey Cheesecakes is the perfect single-serving dessert for summer with the fresh taste of oranges, lemons, and limes in a creamy, honey-flavored cheesecake.
Honey Cheesecakes
Cookout Week 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 Blood Orange Martini, 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 the main course too.
I love any flavor cheesecake, whether it's my New York-style Cherry Cheesecake, Margarita Cheesecake, Blueberry Lemon Cheesecake, or my copycat Carrot Cake Cheesecake.
So when I received a jar of Bernard Michaud Wildflower 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 of 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-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 them and have a fun-filled, delicious July 4th!
More Easy Cookout Recipes
Korean BBQ Kabobs with pork and assorted vegetables.
Salmon with Red Pepper Sauce for a healthy summer meal.
Grilled Sweet Caprese Chicken by Rants From My Crazy Kitchen
Grilled Pound Cake with cinnamon sugar.
Find lots of easy dessert recipes here on 2CM!
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CITRUS HONEY MINI CHEESECAKES
Ingredients
Crust
- 1 ½ cups crushed vanilla wafers
- ⅓ cup sugar
- ¼ cup butter, melted
Cheesecake
- 12 oz 1-½ packages cream cheese
- ½ cup sour cream
- 2 eggs
- ¼ cup Bernard Michaud Wildflower Honey from Pyrenees Mountains
- ¼ 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
Instructions
- Preheat oven to 350 degrees. Place cupcake liners in 2 12-cavity cupcakes pans.
Crust
- 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.
Cheesecake
- 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.
Notes
Nutrition
This post has been updated and was first published on June 29, 2017.
How well do these freeze?
That's a great question Margaret. I've never tried freezing them but I do know that cheesecake freezes very well so I would venture to say it would work. Wait for them to cool then wrap in plastic wrap and freeze. Thaw in the refrigerator. Would love to know how it works if you give it a try.
YUM!!! You had me at "cheesecake."
I'm a cheesecake lover too! And these are definitely ones I couldn't pass up either.
I love to bake, but I don't often eat sweets. These? These I wouldn't even consider giving away. Lovely and so refreshing sounding! P~
Now that's a high compliment indeed! Thanks so much!
Soooo, when you say single serving you mean the entire plateful, right? Or is that just me? These look so pretty and so tempting.
LOL I like the way you think!