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Lemon & Honey Mini Filo Cheesecakes

Lemon & Honey Mini Filo Cheesecakes

By: Lisa Holmen

These are such a tasty and fuss-free dessert. To make prep even easier, make the filo pastry cases in advance, then all you need to do is fill with the cheesecake filling when guests arrive. The cheesecake is naturally sweetened with honey, which pairs perfectly with the tang of the lemon and the crunch of pistachios.



Prep time

Cook time



  • 9 sheets filo pastry
  • Olive oil spray
  • 3 tsp unrefined coconut sugar (optional)
  • 250g cream cheese, softened
  • 250g cream cheese, softened
  • 2 tbsp honey
  • 2 tbsp lemon juice
  • 1 tsp lemon rind
  • Raspberries, crushed pistachios & a drizzle of honey, to garnish


  • Preheat oven to 180°C or 160°C fan-forced. Spray a 12-hole muffin tin lightly with olive oil.
  • Place 1 filo sheet on a work bench and spray with oil, then sprinkle with a tsp of sugar (optional) and top with another filo sheet followed by the oil and another filo sheet. There should be 3 in the stack.
  • Cut the filo stack evenly into 8 squares. Place half the squares on a work bench then place the remaining 4 squares on top, rotating to form a star shape. Press pastry into holes, making sure the edges are tucked in, and finish with a spray of oil. Pierce with a couple of small holes at the base of each.
  • Repeat with the remaining filo pastry until all 12 are made.
  • Repeat with the remaining filo pastry until all 12 are made.
  • To make the cheesecake filling, beat the cream cheese, cream, honey, lemon rind and lemon juice together until thick and creamy.
  • Place a spoonful of filling in each pastry case and then top with fresh raspberries, a sprinkling of pistachios and a drizzle of honey.


Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Lisa Holmen

Lisa Holmen

Lisa Holmen is a food and travel writer, recipe developer and photographer. Her blog, Lisa Eats World, is one of the leading food and travel blogs in Australia, featuring healthy recipes, restaurant reviews and food-inspired travel guides. Lisa divides her time between the bustle of Melbourne and her new home on the Mornington Peninsula where she loves meeting local producers, visiting wineries, soaking up the coastal lifestyle and adopting a “slower” approach to living.
An advocate of sustainable and ethical foods, Lisa is particularly passionate about healthy, organic and wholesome foods and cooking from scratch. She believes in simplicity in the kitchen and loves trying new recipes, drawing inspiration from her travel adventures and her heritage. Although she’s not a vegetarian, Lisa has an appreciation for plant-based cooking and wholefoods and tries to cook vegetarian at home wherever possible.

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