Deconstructed Blueberry Cheesecakes

¾ cup (90g) Butternut Snap biscuits, ground

2 tbsp unsalted butter, melted

225 g cream cheese, at room temperature

⅓ cup (115g) honey

1 tsp pure vanilla extract

1 vanilla bean, sliced down the centre, seeds scraped

2 tsp orange zest

1 cup (250ml) cream

1 cup (155g) fresh blueberries

Honeycomb, roughly cut for garnish

Dried edible flowers for garnish

For the Crust

Place biscuit crumbs and melted butter into a medium bowl. Using a spoon, mix together until combined and crumbs moistened.

Divide evenly between glasses and press mixture with your fingers to form the crust layer. Set aside in fridge.

For the Filling

Add the cream cheese and honey in a bowl and gently blend with a spatula followed by mixing with a whisk for 4 minutes or until completely combined and smooth. Add in vanilla extract, vanilla bean and orange zest and whisk for a further 1 minute.

In a separate medium sized bowl add the cream and using a whisk or electric mixer whisk for 2 minutes or until soft peaks form.

Using a spatula, gently fold in whipped cream to the cream cheese mixture.

Remove glasses from the fridge and evenly spoon about 1/2 cup of filling into each glass.

Cover with cling wrap and place in the fridge for at least 2 hours.

Top with blueberries, honeycomb and edible flowers.

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Deconstructed Blueberry Cheesecakes