Honey Cheesecake Recipe (No-Bake)

A No-Bake Honey Cheesecake on a wooden cutting board with a slice cut out.

5 from 1 vote

Honey Cheesecake Recipe (No-Bake)

Creamy, dreamy, and delightfully sweet, this no-bake Honey Cheesecake features a luscious honey-vanilla filling atop a buttery graham cracker crust. Perfect for any occasion, this elegant dessert is easy to make and impossible to resist!

Prep Time35

Chilling time8

Total Time8 35

Course: Dessert

Cuisine: American

Servings: slices

Calories: 372kcal

Author: Sharon Rigsby

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.

Notes

Make sure the cream cheese is at room temperature. You’ll want to ensure that it is smooth and lump-free before adding honey.

Ensure the crumbs are tightly packed into the springform pan to prevent the crust from falling 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!

If you add extra honey to the cheesecake, you may see small cracks. This is normal because the honey settles into the cheesecake filling.

For a firm cheesecake filling, use a high-quality cream cheese like Tillamook or Smithfield Cream Cheese.

Here is a link to my recipe for roasted pecans if you need to toast your pecans.

Nutrition