Instructions
Step 1. Make the Crust:
- Blitz the cookies in a food processor into fine crumbs. Stir in melted butter (and honey if using) until evenly coated.
- Press firmly into an 8×8-inch (20×20 cm) square pan lined with parchment. Chill in the fridge for 20 minutes.
Step 2. Prepare the Lemon Layer:
- Beat cream cheese until smooth. In a separate bowl, whip cream with powdered sugar until soft peaks form.
- Gently fold whipped cream into the cream cheese with lemon zest, juice, and vanilla. Spread evenly over the chilled crust. Return to fridge.
Step 3. Make the Ganache:
- Heat cream until steaming (not boiling), pour over chopped white chocolate, let sit 2 minutes. Stir until smooth.
- Cool slightly, then pour over the lemon layer. Chill the entire dessert at least 4 hours (or overnight) until fully set.
Step 4. Slice & Garnish:
- Cut into squares using a hot knife for clean edges. Top with crushed pistachios, lemon zest, and white chocolate curls if desired.