Let me tell you about my new dessert obsession: no-bake Honey Cheesecake. Imagine this: smooth, creamy cheesecake lightly sweetened with the natural goodness of honey, nestled on top of a buttery graham cracker crust.
It’s like a hug in dessert form! And the best part? Like my No-Bake Cranberry Cheesecake and White Chocolate and Strawberry Cheesecake, you don’t even have to turn on the oven. Yes, ma’am, it’s a no-bake wonder perfect for any occasion.
I whipped this up the other day and could barely wait for it to set overnight (the struggle was real!). But when I finally took that first bite? Pure magic. The honey adds just the right touch of sweetness without being overpowering, and the crunchy crust is the perfect contrast to the silky-smooth filling.
Trust me, this is one of those desserts that will make people think you spent hours in the kitchen when it’s a cinch to throw together.
Why I love this recipe (and you will, too!)
- This Honey Cheesecake is a dream come true for dessert lovers. It’s no-bake, which means it’s fuss-free, and the combination of cream cheese and honey creates a velvety texture that’s both rich and refreshing.
- I’ve always had a soft spot for honey in desserts—there’s just something about its natural sweetness that feels so comforting. The first time I made this honey cheesecake, it was for a family get-together, and let me tell you, it disappeared faster than I could say, ‘Dessert is ready!’
- Whether you’re an experienced baker or a novice in the kitchen, this honey dessert recipe is straightforward and rewarding. It’s perfect for holidays, special occasions, or, honestly, just because you’re craving something a little fancy.
Ingredient notes and substitutions
This cheesecake is the perfect choice if you’re looking for a unique honey dessert.
- Honey: Using high-quality honey is key to achieving the best flavor. Tupelo honey has a special place in my heart. It reminds me of road trips through the Florida Panhandle, where you can find jars of this liquid gold at every little roadside stand. You can experiment with other varieties, such as wildflower or orange blossom honey, for different flavor profiles.
- Graham crackers: Traditional honey graham crackers work well, but for a twist, try ginger snaps, Biscoff cookies, or Golden Oreos. If you use Golden Oreos, omit the brown sugar. For a gluten-free option, use gluten-free graham crackers.
- Cream cheese: Full-fat cream cheese at room temperature ensures a smooth and creamy filling. Low-fat versions can be used, but they may alter the texture slightly.
- Heavy whipping cream: Ensure it’s cold before whipping to achieve the desired stiffness. Alternatively, pre-made whipped topping can be used, but it will result in a sweeter cheesecake.
- Chopped roasted pecans: Not pictured, add a delightful crunch and beautifully complement the honey flavor. If preferred, walnuts or almonds can be substituted.
- Brown Sugar, powdered sugar, unsalted butter, and vanilla extract all contribute to the delicious, sweet flavor of this honey dessert. Salted butter may be substituted for unsalted. The vanilla extract adds an irresistible light, floral sweetness to this honey-vanilla cheesecake.
Complete measurements and expanded instructions are available in the recipe card below.
How to make this recipe for Honey Cheesecake
- In a small saucepan over medium heat, bring the honey to a boil. Lower the heat and simmer for 5 minutes, or until it reaches 180°F on a candy thermometer. Remove from heat and carefully stir in the water. Set aside to cool to room temperature.
- Grease a 9-inch springform pan. Process the graham crackers and brown sugar in a food processor until fine crumbs form. With the processor running, slowly add the melted butter until combined.
- Press the mixture firmly into the bottom and up the sides of the prepared pan. Freeze for at least 20 minutes until set.
- In a mixing bowl, whip the cold heavy cream with two tablespoons of powdered sugar until stiff peaks form. In a separate bowl, beat the softened cream cheese with the remaining powdered sugar until smooth. Mix in the cooled honey and vanilla extract. Gently fold in the whipped cream until fully incorporated.
- Spoon the filling into the chilled crust, spreading it evenly. Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to allow it to set.
- Remove the cheesecake from the springform pan and transfer to a serving plate. Top with chopped roasted pecans and an extra drizzle of honey if desired. Serve chilled.
Serving and menu suggestions
This Honey Cheesecake pairs beautifully with light, flavorful entrees that complement its creamy texture and subtle sweetness. Here are a few of my favorite pairings:
- Roast Chicken in a Cast-Iron Skillet, Blackened Grouper, Mushroom-Stuffed Pork Tenderloin, Oysters Rockefeller, and Pan-Fried Shrimp.
- The cheesecake also offers a creamy, sweet contrast to the crunch of these Southern-fried classics: Fried Whole Catfish and Southern Fried Chicken.
Recipe variations
- Use gluten-free graham crackers for the crust to accommodate your friends or family’s dietary restrictions.
- Add a teaspoon of lemon or orange zest to the cheesecake filling for a bright, citrusy flavor.
- Substituting burnt honey gives the cheesecake a stronger honey flavor, but the honey will still be subtle. The result is a more tangy, less sweet cheesecake
How to store leftovers
- Refrigerator: Cover the honey cheesecake with plastic wrap and store it in the refrigerator for up to 4 days.
- Freezer: Wrap the cheesecake (whole or in slices) tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
Recipe FAQs
Honey is integral to this cheesecake’s flavor profile. Substituting it with other sweeteners, such as maple syrup or agave, may alter the taste and texture.
Boiling the honey concentrates its flavor and slightly thickens it, contributing to the cheesecake’s texture. Skipping this step may result in a milder honey taste.
Absolutely! This no-bake honey cheesecake can be made up to two days in advance. Prepare and refrigerate it, then add any toppings just before serving. This recipe is perfect if you want a make-ahead quick and easy dessert.
No worries! You can use a deep pie dish instead, but remember it might be harder to get perfect slices.”
Top tips to ensure this recipe turns out perfectly
- Make sure the cream cheese is at room temperature. You’ll want to ensure that it is smooth and lump-free before adding honey.
- Make sure the crumbs are tightly packed into the springform pan to ensure that the crust will not fall apart when you slice it. I learned the hard way that not packing the crust tightly enough can lead to a crumbly mess—lesson learned!
- You may see some small cracks in the top of the honey cheesecake if you add extra honey on top. This is normal because the honey on top is settling into the cheesecake filling.
- For a firm cheesecake filling, use a high-quality cream cheese like Tillamook or Smithfield Cream Cheese.
More recipes that feature honey
⭐ ⭐ ⭐⭐⭐ Did you make this Honey Cheesecake? I’d be thrilled to hear what you thought! Did you add your own twist or have a tip to share? Drop a comment below—I read every one—and don’t forget to leave a star rating. Your feedback not only makes my day but also helps others find and perfect this recipe.
Thanks for stopping by Grits and Pinecones! Your visit means the world to me. I hope you’ll swing back soon for more Southern-inspired goodness. 💛
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Honey Cheesecake Recipe (No-Bake)
Equipment
- 9-inch springform pan
- electric mixer or stand mixer with paddle attachment
Ingredients
- ¾ cup honey plus more for topping
- 2 tablespoons water
- 12 honey graham crackers
- 2 tablespoons brown sugar
- 8 tablespoons unsalted butter melted
- 1 ½ cups heavy whipping cream cold
- 4 tablespoons powdered sugar divided
- 3 8-ounce packages, cream cheese room temperature
- ½ teaspoon vanilla extract
- chopped roasted pecans
Instructions
- Pour the honey into a small saucepan over medium heat and bring it to a boil. Lower the heat to a simmer and cook for 5 minutes or until a candy thermometer reaches 180°F. Remove from heat and stir in the water quickly, but be careful, as the water may sizzle and fizz out of the saucepan. Set the honey aside to cool to room temperature.
- Grease a 9-inch springform pan with butter or shortening and set it aside.
- Break apart the graham crackers and place them in a food processor with the brown sugar. Process at high speed until the graham crackers become fine crumbs. Slowly pour in the butter while the food processor runs at low speed, then stir the mixture to ensure that all the crumbs are coated in butter.
- Firmly press the crumbs into the base and up the sides of the greased springform pan using the flat bottom of a glass or cup to ensure the crumbs are packed tightly. Use a straight-sided glass or measuring cup to press the crumbs on the side of the pan. Place the crust in the freezer for at least 20 minutes or until it has hardened.
- While the crust is in the freezer, combine the heavy whipping cream and two tablespoons of powdered sugar in a medium or large mixing bowl. Use an electric mixer to whip the cream until it is stiff. Set aside.
- In a separate large bowl, use an electric mixer to mix the cream cheese and the remaining two tablespoons of powdered sugar until smooth. Add the cooled honey and fold in the whipped cream, thoroughly combining everything.
- Spoon the cheesecake filling into the frozen crust and spread it out evenly. Cover the cheesecake with plastic wrap and refrigerate for at least 8 hours, but overnight is best.
- Carefully release the outside ring of the pan and transfer the cheesecake to a large plate or platter. Sprinkle some chopped pecans around the top of the cheesecake and top with extra honey, if desired. Serve chilled.
Sharon Rigsby
This creamy, sweet cheesecake is perfect for the holidays! I love that you don’t have to bake the filling, and it’s a quick and easy dessert everyone at my house loves.