Grilled honey-cinnamon-kissed sweet, juicy Ontario fruits make for a delectable topping for these retro, creamy, no-bake cheesecakes. Whether you make them in a jar or ramekin or spoon them into dessert glasses, they will be a big hit. Chilling Time: 6 hours Grilling Time: 5 minutes
9 vanilla wafer cookies, crushed
1 tbsp (15 mL) fresh lemon juice
3/4 cup (175 mL) whipping cream (35%)
1 pkg (8 oz/ 250 g) brick cream cheese, softened
1/3 cup (75 mL) icing sugar
1 tsp (5 mL) vanilla
Grilled Honey Fruit:
6 tbsp (90 mL) Ontario Liquid Honey
1 tsp (5 mL) ground cinnamon
2 ripe but firm Ontario Peaches or Nectarines
Video directions: https://www.youtube.com/watch?v=reEHGkoU2w8
In small bowl, combine crushed vanilla wafers and 2 tsp (10 mL) of the lemon juice; divide among six 1/2-cup (125 mL) jelly jars or ramekins. Set aside.
In chilled bowl, whip cream. In large bowl, beat together cream cheese, sugar, remaining 1 tsp (5 mL) lemon juice and vanilla until creamy and smooth; fold in whipped cream until blended. Spoon mixture on top of cookies in jars and smooth tops. Cover and refrigerate until firm, 6 hours or overnight.
Grilled Honey Fruit: In small bowl, whisk honey with cinnamon; set aside. Halve and pit fruits; brush all over with honey mixture. Place fruit, cut side down, on greased grill over medium-high heat; grill, covered, for 5 minutes or until warm and grill marked. Let cool slightly; cut into bite-size pieces. Spoon fruit on top of cheesecake; drizzle with any remaining honey-cinnamon mixture.
Tips: Try 4 Ontario Apricots or Plums instead of the peaches. Or top with fresh seasonal berries; no need to grill, just toss with Ontario honey to taste. If the honey is thick, warm slightly in the microwave.
Protein: 4 grams
Fat: 26 grams
Carbohydrate: 34 grams
Fibre: 1 grams
Sodium: 155 mg