Raspberry and Honey Cheesecake Cups

I wish raspberries grew everywhere. I would eat them whenever, wherever.

You must’ve noticed that I quite like raspberries. I also like blackberries, and blueberries, and strawberries, and actually all sorts of berries. Except for cherries. Are cherries berries? They do grow on trees in stead of on bushes, so I guess not?
It doesn’t really matter, because all that matters is that raspberries are yummy and can be combined with anything. Including cream & cookies. Not in an Oreo way, but in a fresh and light, all-you-can-eat way. It’s important that, right before summer, there’s something that you can eat a whole lot of without having the feeling that you’ll never be able to wear your bathing suit again. I’d be lying if I said that these silky delights will slim you down, but at least you’ll get fat and happy. 17apr2015_0041 But let’s not think about our waistlines while reading a blogpost about baking. That would be rather silly, because my only intention right now is to convince you into making these fresh and silky delights just because I know that you’ll adore them. I mean come on, we’re talking about cheesecake in a cup here. 17apr2015_0055 Starting off with the cookie base. It is kinda crumbly, so beware if you’re planning on eating them in some kind of attractive manner (I have no clue why anyone would do that, but hey I’m just warning you in advance), because your cookie crumbs will be all over the place (and your elegance will be too). Moving on to the creamy part. This recipe intentionally was a skinny raspberry cheesecake cup recipe, but since I don’t do skinny, I just replaced all light ingredients for their full-fat equals, and that gave these cups just that little extra. That extra touch of creaminess and comfort we all need sometimes. But I used honey instead of sugar, so I guess that counts as a healthy substitute? 17apr2015_0062 Now let me give you my raspberry love!

Raspberry and Honey Cheesecake Cups Ingredients Cookie base:

  • 200 g (1 & 1/2 cups) digestive/graham crackers
  • 3 tbsp unsalted butter, melted


  • 250 g (8 oz) cream cheese (I used Philadelphia)
  • 250 g (1 cup) Greek yoghurt
  • 1 large egg
  • 1 tsp vanilla extract
  • 80 g (1/4 cup) honey
  • 60 g (4 tbsp) all-purpose flour
  • 150 g (1 cup) raspberries (I used frozen ones, but you can also use fresh ones)


  1. Preheat the oven to 180°C (350F) and line a 12-hole ramequin with muffin liners/cupcake baking cups.
  2. Crush the crackers until you have fine crumbs, and mix in the melted butter. Place just under 1 tablespoon of biscuit crumbs in each muffin liner and press into a level layer with a small spoon or your fingers. Then, place in the oven for about 5 minutes, until slightly darker in color. Once done, leave aside.
  3. Place the cream cheese, Greek yoghurt, egg and vanilla into a large bowl and whisk until well combined and smooth. Add in the flour and honey and whisk until well combined.
  4. Place the raspberries in a bowl and mash with a fork, until you have smaller and larger lumps of raspberry.
  5. Place 3-4 large spoonfuls of the cheesecake into the bowl with the raspberries and stir until combined. Add the raspberry cheesecake mix back into your large bowl of cheesecake, one spoonful at a time, mixing slightly between each addition
  6. Divide the cheesecake mixture between the muffin liners, and fill each one almost level. Place in the oven for 15-20 minutes until cheesecake is slightly puffy in the middle, slightly colored around the edges and is set. When you wobble the pan, the cheesecake shouldn’t wobble too much, but it’s allowed to in the center.
  7. Leave to cool for at least 15 minutes in the pan before transferring to a wire rack to cool completely.

This recipe serves about 12 portions, and can be stored in the fridge for up to 3 days. 17apr2015_0084

Frambozen en honing cheesecake cups Ingrediënten Koekjesbodem:

  • 200 g digestive koekjes
  • 3 el gesmolten boter

Cheesecake vulling:

  • 250 g roomkaas (ik gebruik Philadelphia)
  • 250 g Griekse yoghurt
  • 1 ei
  • 1 tl vanille extract
  • 80 g honing
  • 60 g bloem
  • 150 g frambozen (ik heb diepvriesframbozen gebruikt, maar je kan gerust verse vruchtjes gebruiken)


  1. Verwarm de oven voor op 180°C and bedek een ramequin met 12 cupcakepapiertjes.
  2. Stamp de koekjes fijn en meng er de gesmolten boter onder. Vul elk cakevormpje met ongeveer 1 eetlepel koekjes, en druk het aan met je vinger tot je een stevige bodem verkrijgt. Plaats ze daarna 5 minuten in de oven, tot ze lichtjes donkerder zijn geworden van kleur. Als ze klaar zijn, zet je ze opzij om af te koelen.
  3. Doe de roomkaas, griekse yoghurt, ei en vanille-extract in een kom en mix ze goed tot er een gladde massa ontstaat. Doe er de bloem en honing bij en meng weer goed.
  4. Doe de frambozen in een kom en prak ze fijn met een vork. Er mogen kleine stukjes inblijven.
  5. Schep een paar lepels van het cheesecakebeslag bij de frambozen en meng het eens goed. Meng dit geheel daarna onder de rest van het cheesecakebeslag.
  6. Verdeel het beslag over de 12 vormpjes en zorg dat ze allemaal ongeveer evenveel inhoud bevatten. Bak ze 15 tot 20 minuten in de voorverwarmde oven tot ze lichtjes zijn gerezen en misschien zelfs een beetje verkleurd zijn aan de randjes. Normaal gezien zou het beslag nu vrij vast moeten zijn, maar het mag gerust nog wat ‘wiebelen’ in het midden.
  7. Laat de cakejes ten minste 15 minuten afkoelen, alvorens ze uit de ramequin te halen.

Dit recept bevat ongeveer 12 porties en de cakejes kunnen maximaal 3 dagen bewaard worden in de koelkast. 17apr2015_0035

Original recipe adapted from: http://www.anniesnoms.com/2015/01/20/skinny-raspberry-cheesecake-cups/ 

Pictures taken by me and adapted by my dear brother, Jesse. And yes, I’m aware of the fact that some of them are not that pretty because they were taken in direct sunlight (rookie mistake), but I didn’t feel like taking them over because I really wanted to eat these little babies.

I’m too tired for quotes (since I’m writing this post at 3 a.m.), but here’s a cute pic of a baby giraffe that will make your day!



Lemon Tarts

It’s weird to say, but personally I’m not a huge fan of pastry that involves lemon…
I often feel like the bread-like texture and creamy fillings of a pie should be combined with sweet flavors, instead of sour ones.


I do know that a lot of people on the other hand are quite excited about lemon in cakes and stuff, so that’s why a few years ago, I tried to make a lemon tart that I would like myself. And believe it or not, I do like the one I’m going to share with you guys. And as of today it’s still the recipe I make when someone requests me to make a lemon tart.


The tart in the recipe below reminds me a lot of the Napoleon candies I used to love as a kid. And I shouldn’t be lying to myself, I still adore them and can’t resist to pop one in my mouth whenever one is presented to me. So what I like about this tart, is the crunchy and rather neutral biscuit, but explosive and creamy lemon filling. And of course the fact that this recipe is clear and very easy to complete without failure. So go ahead and get started already!



Lemon Tart



  • 350 g (2 & 4/5 cups) all-purpose flour
  • 150 g (3/4 cup) unsalted butter
  • 100 g (4/5 cup) powdered sugar
  • 2 eggs
  • a pinch of salt


  • 4 eggs
  • 2 egg yolks
  • 325 g (1 & 3/5 cup) granulated sugar
  • 1,9 dl (3/4 cup) cream
  • 2,5 dl (1 cup) lemon juice
  • zest of 3 lemons


  1. For the crust: Sift the flour and salt over a countertop, and make a well in the center of the flour. Add the butter and knead it with your fingertips. Add the sugar and eggs, and mix until well incorporated. Gently mix in the flour from the sides and mix the mixture with a knife. Continue until a rough dough forms, after which you knead it until smooth and elastic. Form it into a ball, wrap the ball in plastic foil and place it in the fridge for at least 1 hour.
  2. Preheat the oven to 190°C (375 F). Roll out the dough and spread it out over a cake tin of 23 cm (9 inch), preferably with a loose bottom. Put the cake tin in the fridge for about 20 minutes.
  3. For the filling: Mix the eggs, egg yolks and sugar until well combined. While mixing, add the cream, lemon juice and zest to the mixture.
  4. Blind bake the dough for 10 minutes. Remove from the oven, remove the baking paper from the crust and let it bake for another 3 – 5 minutes. Lower the temperature of the oven to 150°C (300 F) and fill the tart crust with the lemon filling. Place the lemon tart in the oven for 35 – 40 minutes, or until the filling has set. Let the Lemon tart cool off completely and sprinkle with a generous amount of powdered sugar before serving.

This tart serves 8 portions and can be stored easily for about 3 days outside of the fridge.






  • 350 g bloem
  • 150 g ongezouten boter
  • 100 g poedersuiker
  • 2 eieren, losgeklopt
  • snufje zout


  • 4 eieren
  • 2 eidooiers
  • 325 g kristalsuiker
  • 1,9 dl slagroom
  • 2,5 dl citroensap
  • schil van 3 citroenen geraspt


  1. Voor het deeg: zeef de bloem en het zout op een werkvlak en maak een kuiltje in het midden. Doe de boter erin en kneed deze tussen je vingertoppen en duim wat zacht. Voeg de suiker toe aan de boter en meng. Voeg de eieren toe aan de boter en meng tot ze geïncorporeerd zijn. Meng de bloem geleidelijk aan door het mengsel door er telkens wat overheen te schudden en het met een mes te mengen. Ga zo door tot er een grof deeg is ontstaan en kneed dat vervolgens glad en elastisch. Maak er daarna een bal van en wikkel deze in plasticfolie. Leg de bal ten minste 1 uur in de koelkast.
  2. Verwarm de oven voor op 190°C. Rol het deeg uit en bedek er een geribbelde taartvorm van 23 cm mee of verschillende kleinere taartvormpjes (liefst met een losse bodem). Zet de vorm 20 minuten in de koelkast.
  3. Voor de vulling: Klop de eidooiers, volledige eieren en suiker door elkaar. Voeg al kloppend de room toe en vervolgens het citroensap en de schil.
  4. Bak het deeg 10 minuten blind (door het deeg te bedekken met bakpapier en daar bakbonen of iets dergelijks op te leggen, voorkom je het deeg van te ‘rijzen’ in de oven), verwijder daarna het papier en bak het in 3 – 5 minuten gaar. Haal de bodem uit de oven en zet de oven op 150°C. Zet de taartvorm op een bakplaat en schenk de citroenvulling in het deeg. Zet de taart nog 35 – 40 minuten in de oven, tot de vulling gestold is. Laat de taart afkoelen en strooi er poedersuiker over alvorens hem te serveren.

Dit recept is goed voor 8 porties en kan tot 3 dagen bewaard worden.

I adapted this recipe from Zoete Gerechten by Kay Scarlett, my littlest cookbook.

Pictures taken by me, and please let it become summer again because I really can’t work with this bad light 😦 .

And always remember this kids: when life gives you lemons, make lemon tart, or throw them back and ask for chocolate!