Honey Cheesecake (No-Bake) Recipe
This Honey Cheesecake is a luscious no-bake dessert featuring a honey graham cracker crust and a silky honey-infused cream cheese filling. Sweetened naturally with honey and a touch of brown sugar, it’s topped with chopped roasted pecans for a delightful crunch. Perfect for easy entertaining or a sweet treat without turning on the oven.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
Crust
- 12 honey graham crackers
- 2 tablespoons brown sugar
- 8 tablespoons unsalted butter, melted
- 2 tablespoons water
Filling
- 3 (8-ounce) packages cream cheese, room temperature
- ¾ cup honey plus more for topping
- 1 ½ cups heavy whipping cream, cold
- 4 tablespoons powdered sugar, divided
- ½ teaspoon vanilla extract
Topping
- Chopped roasted pecans
Instructions
- Prepare Crust: In a food processor, pulse the honey graham crackers and brown sugar until finely ground. Add melted butter and water, then pulse until the mixture holds together. Press the crumb mixture evenly into the bottom of a springform pan or pie dish to form a firm crust. Refrigerate to set while preparing filling.
- Make Cheesecake Filling: In a large bowl, beat the cream cheese with 2 tablespoons of powdered sugar until smooth and creamy. Add honey and vanilla extract and continue mixing until well combined.
- Whip Cream: In a separate chilled bowl, whip the cold heavy cream with the remaining 2 tablespoons of powdered sugar until stiff peaks form.
- Combine: Gently fold the whipped cream into the cream cheese mixture until fully incorporated, creating a light and airy filling.
- Assemble: Spoon the filling over the chilled crust, smoothing the top with a spatula. Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set properly.
- Add Toppings: Before serving, drizzle additional honey over the top and sprinkle with chopped roasted pecans for added texture and flavor.
Notes
- Ensure cream cheese is at room temperature to avoid lumps in the filling.
- Use cold heavy cream for best whipping results.
- Cheesecake needs at least 4 hours chilling time to set well, preferably overnight.
- Substitute pecans with walnuts or almonds for different textures.
- For a firmer crust, bake it for 8 minutes at 350°F before cooling and filling (optional, but changes no-bake status).
Find it online: https://justsosavory.com/honey-cheesecake-no-bake-recipe/
