We only have nine more weeks before D-Day. It’s hard to believe I’m now in the single-digit countdown! Of course, I’m well aware that little Lucy will make her appearance when she’s ready (which most likely will not be on June 19th) but the imminence of her arrival is exciting. We’re also settling into our house, which makes me even more eager to welcome the newest member of our family. She has her own room–painted a calm, light green–and her crib is set against the wall. I should have pictures to share soon…but right now, there are still a few too many boxes to consider her nursery done.
I’ve also been baking more now that I’m in my own kitchen, with my own mixing bowls and baking pans. Homemade doughnuts happened on Sunday, and these petite strawberry cheesecakes were born on Monday afternoon. I happily used a combination of McCormick vanilla and almond extracts, resulting in a subtle, more sophisticated flavor profile. And to put these mini cheesecakes over the top? I used local honey instead of granulated sugar. With our little one fast approaching, I’m trying to bake as many naturally sweet treats as possible. The local honey paired with the sweet strawberries put these cheesecakes into our “favorite” category. I brought them to a party on Monday night…and they were quickly and happily devoured.
Cheesecake can be intimidating. When I went to make this recipe, I found forum after forum espousing complicated methods to achieve cheesecake magic. No doubt, these tips and tricks are worth exploring, but I’m happy to say that this is a simple and easy recipe. One you can make on a Monday afternoon, without the use of a water bath, a spring-foam pan, even a kitchen aid mixer. And because this recipe calls for honey (not granulated sugar) you can feel better about serving these to your kids (or eating a few extra yourself). Wouldn’t these be a lovely Mother’s Day treat?
So buy a bottle or two of almond and vanilla extract and find a good source of local honey. These come together in no-time, and they look oh-so-pretty on a cake stand or a decorative plate. But be warned, they won’t last long. These were gone before the sun had fully set, and I found myself wishing I had made a double batch (just so I could fulfill a late-night pregnancy craving).
Honey Sweetened Mini-Cheesecakes
2 (8 oz) packages cream cheese
1/2 cup local honey
2 eggs
2 Tablespoons McCormick® Pure Vanilla Extract
2 Tablespoons McCormick® Pure Almond Extract
12 vanilla wafers
Strawberry Compote
1 1/2 cup chopped strawberries
3 Tablespoons local honey
Preheat oven to 325 degrees Fahrenheit. Line a 12-tin muffin pan with paper cups. Place one vanilla wafer inside each muffin tin. Set aside.
In a medium bowl, beat together softened cream cheese and honey until smooth and creamy (about 3-5 minutes). Add in eggs, one at a time, mixing well after each addition. Stir in McCormick® Pure Vanilla Extract and McCormick® Pure Almond Extract. Spoon batter into prepared muffin tins, filling each about 2/3 full. Bake in preheated oven for 22-24 minutes, until cheesecake has just begin to set. Remove cheesecakes from oven and allow to cool in pan for 10 minutes before removing to a wired rack to cool completely (about 30 minutes). Allow to fully chill in refrigerator before serving (at least four hours).
Meanwhile, combine chopped strawberries with 3 tablespoons of honey. Allow to sit in refrigerator for at least one hour before spooning on top of cooled cheesecakes.
I’ve always wanted to make mini cheesecakes. These sound very simple and I love the addition of almond extract. Thanks for sharing the recipe and enjoy the nesting phase of your pregnancy! : )
These look delicious and I love the little dips in the top of them that make it easy to fill them with strawberries!! 🙂
Isn’t that the best? These little cakes do fall…but it just makes for a perfect berry nest!
I love mini cheesecakes and yours look perfect, Monet! Sweetening them with honey is also a great idea. I should give that a try next time I make them… which lately is often! Have a great rest of your week. 🙂
You must be so excited about Lucy. And she’s lucky to have her own room. She’s also happy that her mummy will prepare for her such a sweet goodies like this one 🙂
Monet, these mini chessecakes with honey sound so very easy and they look so very delicious, I cannot wait to try them myself and serve them to my home crowd – now that I have successfully baked not only your no-frosting strawberry coconut cake but also the poopyseed muffins, I am convincd that this recipe will work like a charm!
Hugs and kisses!
That looks lovely Monet, as I am sure the taste is divine too! Strawberries always look good on cakes!
Aw, these are so adorable. They’re like tiny baby cheesecakes, and also you are having a tiny baby. It’s perfect.
Seriously, though, I love that there’s no sugar in these.
Perfect! They are dainty and have to be deeee-licious!
Ah mini desserts. So easy to eat!
her BIRTHday will be here before you know it! so so exciting 🙂
Local honey is such a fabulous secret ingredient to give baked goods that extra kick. 🙂 We’ve been working on a jar of local honey for about a year–so fabulous, especially in a hot toddy or a cup of rooibos tea. 🙂 These cheesecakes sound just wonderful!
Isn’t it great to have your own space to cook great things like this in?? I am so excited for you! It will be no time before little Lucy is here! 🙂
I’m not a cheesecake fan at all, but for some reason these little mini versions are seriously calling me! I love the whole arrangement on the platter, and I agree–so perfect for something like Mother’s Day. I’ve been following your pregnancy and home decorating pics on facebook, and though I don’t “know you” in the traditional face-to-face sense, I have to say that you’ve never looked healthier or happier. Keep enjoying this special time in your life:) Jenn
Jenn, thank you for your sweet words. They brought a big smile to my face. I’ve never felt healthier or happier.
I love using honey in baking, and totally don’t do it enough. These look so lovely!
Oooh, how I adore the combination of berries and cheesecake! And your two bite nibbles look just perfect! Can’t wait to hear about your madeleines 🙂
this looks so delicious.. love the mini cheesecakes, would be great at a cocktail party. you’re getting close to delivery, always an exciting time. 🙂
I am just smitten with these adorable little cheesecakes! So cute, my dear.
These are so adorable and yes they would be perfect for Mother’s Day or a shower! I’ve never tried honey instead of sugar in cheesecake but it sounds lovely with the strawberries!
These looks wonderful, and indeed lovely to grace on the dining table, especially during a family get-together! Thank you for sharing!
Take care and have a lovely weekend ehead!
Wow only nine more weeks! We are all excited to meet sweet Lucy:-) How exciting to have your own kitchen again, enjoy creating and baking!!! Your cheesecake looks delicious….BUT mini ones are dangerous….I would eat WAY too many LOL:-) Hugs, Terra
Mmm these look gorgeous – please come to my kitchen and bake xx
The single digits are so exciting!! I’m counting down the days 🙂
These little cheesecakes sound so tasty and I love that they’re not totally sugar-fied!
These mini-cheesecakes are sooo adorable, and I love how they have local honey in them – I’ll bet the taste is out of this world! I feel like this is the perfect time of year for mini, bite-sized desserts 🙂 I’m so glad you’re having fun in your new kitchen!
Also, I made your pancakes a few days ago and they were amazing!
Can’t wait to meet little Lucy!! So exciting!!
And how cute are these mini cheesecakes 😀
Little bites of goodness! Cheesecake has to be one of the best versions of little bites in my opinion. Love the use of honey. 9 more weeks-so exciting!
These are adorable– thank you for sharing 🙂
You are nesting! 🙂 Congrats on the house and these mini cheesecakes could not be any cuter!
I bet you are anxious to meet your little one. Sounds like she has one awesome room waiting for her!
I have never had honey sweetened cheesecakes and you have me officially obsessed (because I love honey and I can never resist a slice of cheesecake.
Cute cheesecakes – you made them look so perfect! Love the use of honey – I use it all the time, sometimes even to sweeten my evening cup of tea. 🙂
Congratulations on your upcoming bundle of joy! My birthday is in June 🙂 It’s a great month. These strawberry mini cheesecakes look adorable and delicious. All this snow we’ve had this week, has been great for baking! Thank you for stopping by and leaving a comment! Nice to find your page.
Nazneen
Divine! I love that addition of honey…
Indeed, you must really be excited at the prospect of seeing your daughter for the very first time!!!
Cheers,
Rosa
These are stunning and would be PERFECT for Mother’s Day! And how fitting now that you’re so close! Best of luck to you Monet – can’t wait to see your little angel! xoxo
Love these bite size cheesecakes! Using honey instead of sugar is a brilliant idea! We have lots of strawberries waiting for a good recipe like this one. Thanks my friend!
These look so sweet! I’m loving your more natural recipes! only 9 weeks? That’s so exciting!
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To make the filling 7) Preheat oven to 180°C/ 160°C fan-forced 8) Cream butter and sugar in stand mixer or electric mixer until pale. 9) Add cream cheese, 1 tablespoon of vanilla honey, cream egg yolks and flour when incorporated add vanilla seeds/extract and mix well. 10) In a clean bowl, beat egg whites until stiff peaks form, then gently fold into cheese mixture. Pour into prepared biscuit base. 11) Combine brown sugar, cinnamon and almonds and sprinkle over cheesecake then bake for 1 hour. Turn the oven off and allow cake to cool inside the oven. 12) To serve, drizzle with extra honey.
The writer Athenaeus is credited for writing the first Greek cheesecake recipe in 230 A.D. (Greeks had been serving cheesecake for over 2,000 years but this is the oldest known surviving recipe.) It was also pretty basic mix the pounded cheese in a brass pan with honey and spring wheat flour – heat the cheese cake “in one mass” – allow to cool then serve.
There are so many things I love about these, but one of the biggest is the clarity of the yogurt flavor. This is a dish for yogurt lovers, as well as those obsessed with its health virtues (the yogurt, barely heated, keeps its bacterial/probiotic wonders intact). The inspiration is the simple way yogurt is served in Greece — with honey and walnuts, known as yiaourti me meli. There, it’s dessert, but seeing as we here file yogurt almost exclusively in the morning category, I wanted to give it a breakfast spin. To do so, I replaced most of the cream used in traditional panna cottas with milk (and you can use all milk and no cream if you’re feeling especially virtuous) and found little change in richness, due to the wonders of thick Greek yogurt. I reduced the sugar quite a bit, as well, so again, it smacks of breakfast, not dessert. But you can serve it as if it’s a little of both, either sliced like a cheesecake or flan for guests at a brunch buffet, unmolded in individual forms for a fancier one, or scooped from a cup because you are totally craving dessert right now but don’t want to overdo it.
To make the filling 7) Preheat oven to 180°C/ 160°C fan-forced 8) Cream butter and sugar in stand mixer or electric mixer until pale. 9) Add cream cheese, 1 tablespoon of vanilla honey, cream egg yolks and flour when incorporated add vanilla seeds/extract and mix well. 10) In a clean bowl, beat egg whites until stiff peaks form, then gently fold into cheese mixture. Pour into prepared biscuit base. 11) Combine brown sugar, cinnamon and almonds and sprinkle over cheesecake then bake for 1 hour. Turn the oven off and allow cake to cool inside the oven. 12) To serve, drizzle with extra honey.
Monet! I made these for Mother’s Day and they were a huge hit! They were very easy to make …. but were so tasty! Thanks!