Mini Greek Cheesecakes (Lyhnarakia)

These individual Greek cheesecakes are the perfect way to end a meal when you want to end it in a sweet way. They small and light while satisfying your sweet tooth. And the best part is the raw honey on the top…definitely the icing on the cake.

If you’ve never had raw honey, you really have to give it a try. There’s a huge difference in flavor, with raw honey winning out in the taste department. It’s also smoother and creamier with its texture reminding me of a smooth caramel.

There’s no doubt I’ll make these little Greek cheesecakes again. They’re lusciously lovely!!

Note: I recommend these little cheesecakes be eaten within 24 hours of making them. I made them yesterday afternoon at 4 p.m., and we ate two of them at midnight. They were awesome. Then 24 hours after that (tonight), I tried another one and threw it away. It just doesn’t hold up well, so if you make these, plan to share them and eat them soon after making them.

Mini Greek Cheesecakes (Lyhnarakia)

Recipe Adapted from: “The Complete Book of Greek Cooking” by Rena Salaman & Jan Cutler, page 226, (Sifnos Cheese and Honey Tart), Anness Publishing Ltd., 2005, 2008

Here’s a photo of the mini cheesecakes fresh from the oven. I sprinkled them with a little cinnamon and confectioner’s sugar while it’s still hot.

I topped each of them with raw honey after they cooled. Yum Yum!