45 ml (3 tablespoons) honey
15 ml (1 tablespoon) lemon juice
125 ml (1/2 cup) sugar
2 eggs • 5 ml (1 teaspoon) vanilla
15 ml (1 tablespoon) lemon zest
180 ml (3/4 cup) graham cracker crumbs
30 ml (2 tablespoons) brown sugar
30 ml (2 tablespoons) butter
2 containers of cream cheese, 250 g each, softened.
For the raspberry coulis:
375 ml (1 1/2 cups) raspberries
1. Preheat oven to 180 °C (350 °F). In a bowl, mix the breadcrumbs with the brown sugar and butter. Place 12 paper cups in the dimples of a muffin pan, then spread the breadcrumbs. Press with fingertips to lightly pack the breadcrumbs. Using the electric mixer, whip the cream cheese with the sugar, eggs, vanilla and zest until smooth. Divide into muffin cups. Bake for 18 to 20 minutes. Let cool on a rack about 1 hour at room temperature,
2. Prepare the raspberry coulis. Using the electric blender, purée the raspberries with the honey and lemon juice. 3. Freeze. Pour the raspberry coulis into an airtight container (or into several small containers if you wish to thaw a few portions at a time). Freeze. Place mini cheesecakes on a baking sheet and freeze for 2 to 3 hours. Place in freezer bags. Remove air and seal. This dessert can be frozen for up to 2 months.
4. Thaw. Allow mini cheesecakes and raspberry coulis to thaw at room temperature 3 hours before serving.
5. Serve. Coat mini-cheesecakes with raspberry coulis and, if desired, decorate with raspberries.
