Honey & Thyme No Bake Cheesecake
Honey & Thyme No Bake Cheesecake
Course: Recipes, DessertINGREDIENTS
1 packet of digestive biscuits or similar
60g butter
1 tbsp thyme leaves picked
250g Greek Yoghurt
1.5 tubs of Brown’s Cream Cheese
2 tbsp Brown’s mascarpone
Zest of one lemon
50g icing sugar
100g white chocolate
- To finish:
60g honey
1 tbsp thyme leaves
Directions
- Strain the yoghurt by putting it in a muslin cloth and pulling up the edges so it hangs and any excess liquid comes out. This should take about 20 minutes.
- Crush the biscuits (great job for the kids – we do it in a plastic measuring jug with the end of a rolling pin).
Melt the butter and add to the biscuit mix with the thyme.
Press into the bottom of a cake tin (preferably with a loose bottom). Place in the fridge. - Whisk the cream cheese, mascarpone, strained greek yoghurt, icing sugar, and zest together. Melt the white chocolate in a heatproof bowl over a pan of boiling water.
Pour into the cream cheese mixture and stir it all together nicely. - Pour the cream cheese mix over the biscuit base and place in the fridge.
- When you’re ready to serve, warm the honey in a small pan or the microwave together with the thyme leaves. Pour over the top of the cheesecake and serve.
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