Fig and Honey Cheesecake

Name: Fig and Honey Cheesecake
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: British
Ingredients: 200g ginger nut biscuits, crushed; 75g butter, melted; 500g cream cheese, softened; 1/2 cup icing sugar; 1 cup thickened cream; 2 tsp vanilla extract; zest of 1 lemon; 4-6 fresh figs, sliced; 3 tbsp honey

A no-bake British cheesecake with a ginger-nut base and fresh fig topping. Refrigerating the crumb base before the filling goes on keeps it firm enough to hold together once sliced.

Total time

30 min

Prep

30 min

Cook

0 min

Difficulty

medium

Cuisine

British

vegetarian

Ingredients

200gginger nut biscuits, crushed

75gbutter, melted

500gcream cheese, softened

1/2 cupicing sugar

1 cupthickened cream

2 tspvanilla extract

zest of 1lemon

4-6fresh figs, sliced

3 tbsphoney

Instructions

Mix crumbs and butter. Press into a springform tin. Refrigerate.

Beat cream cheese and icing sugar. Add vanilla and lemon zest.

Whip cream to soft peaks. Fold into cream cheese.

Spread over base. Refrigerate 4 hours.

Top with sliced figs. Drizzle with honey.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

880

Protein

9.1g

Fat

79g

Carbs

36.1g

Fiber

0.4g

Sodium

421mg

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