Egmont Honey Cheesecake Pots

These lovely little cheesecake pots are quick and easy to rustle up yet result in very fancy looking dessert. What’s not to like?!

Serves: Serves 4

Prep Time:  20 minutes

Cook Time: 5-10 minutes

INGREDIENTS

- 100g almonds

- 2 tablespoons Egmont Honey (for base)

- 2 teaspoons ground ginger

- 1 teaspoon vanilla extract

- 50g butter, softened

- ½ cup desiccated coconut

- 175g cream cheese

- 100g Greek yoghurt

- 75g Egmont Honey (for topping)

- 1 teaspoon vanilla extract

- 125g blueberries

- 175 strawberries, hulled, quartered

METHOD

1. In a heavy-bottomed frying pan over a medium-high heat toast the almonds until golden and crunchy.

2. Add in the honey, ginger and vanilla and mix well to combine, then remove from the heat and allow to cool.

3. Transfer the almond mixture to a food processor, add in the butter and coconut along with a pinch of sea salt and process until coarse breadcrumbs are formed. Set aside.

4. Put the cream cheese, yoghurt, honey and vanilla into a jug and, using a stick blender, blend until smooth.

5. Mix together the blueberries and strawberries in a small bowl.

6. To assemble, divide the almonds mixture between 4 glasses, next add the creamy layer followed by the fruit.

7. Garnish with an edible flower or two and serve.