Ingredients Needed for Lemon and Thyme Cracker Cake
1 ½ cups of cream cheese
1 teaspoon fresh thyme, chopped
1 teaspoon lemon zest
1 ½ cups of whipped cream
1 tablespoon honey
1 teaspoon vanilla extract
10 ounces of crackers
1 lemon slice, wedged (for garnishing)
How to Cook Lemon and Thyme Cracker Cake
- Add the cream cheese, fresh thyme, lemon zest, whipped cream, honey, and vanilla extract to a bowl. Mix them until even using a spatula. Refrigerate for 15 minutes.
- Place 7 crackers on a smaller serving plate (optionally, with a stem). Try to arrange them in the form of a flower.
- Carefully spread over them 1 tablespoon or so of the creamy mixture. Continue by layering the remaining crackers and alternating them with cream layers. The topmost layer has to be a cream one. Refrigerate for 3 hours.
- Garnish the mini-cake with lemon wedges and, optionally, some chopped thyme.