Deconstructed Blueberry Cheesecakes

For the crust: place biscuit crumbs and melted butter into a medium bowl. Using a spoon, mix together until combined and crumbs moistened.

Divide evenly between glasses and press mixture with your fingers to form the crust layer. Set aside in fridge.

For the filling: add the cream cheese and honey in a bowl and gently blend with a spatula followed by mixing with a whisk for 4 minutes or until completely combined and smooth. Add in vanilla extract, vanilla bean and orange zest and whisk for a further 1 minute.

In a separate medium sized bowl add the cream and using a whisk or electric mixer whisk for 2 minutes or until soft peaks form.

Using a spatula, gently fold in whipped cream to the cream cheese mixture.

Remove glasses from the fridge and evenly spoon about 1/2 cup of filling into each glass.

Cover with cling wrap and place in the fridge for at least 2 hours.

Top with blueberries, honeycomb and edible flowers.


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