Honey No-Bake Cheesecake with Pecans Recipe
This no-bake Honey Cheesecake offers a luscious and creamy dessert featuring a sweet honey-infused cream cheese filling atop a crisp honey graham cracker crust. Perfectly chilled and topped with roasted pecans and a drizzle of honey, it’s an elegant yet easy dessert that requires no oven time, ideal for warm days or when you want a fuss-free treat.
- Prep Time: 35 minutes
- Cook Time: 5 minutes
- Total Time: 8 hours 40 minutes
- Yield: 10 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
Honey Syrup
- ¾ cup honey (plus more for topping)
- 2 tablespoons water
Filling
- 1 ½ cups heavy whipping cream, cold
- 4 tablespoons powdered sugar (divided)
- 3 (8-ounce) packages cream cheese, room temperature
- ½ teaspoon vanilla extract
Topping
- Chopped roasted pecans
Instructions
- Prepare Honey Syrup: Pour honey into a small saucepan over medium heat and bring to a boil. Reduce to a simmer and cook for 5 minutes or until the syrup reaches 180°F. Remove from heat and carefully stir in water. Set aside to cool to room temperature.
- Grease Pan: Lightly grease a 9-inch springform pan with butter or shortening to prevent sticking and set aside.
- Make Crust: Break graham crackers into pieces and pulse with brown sugar in a food processor until finely ground. Slowly add melted butter while processing on low speed. Stir to ensure crumbs are evenly coated with butter.
- Press Crust: Firmly press the graham cracker mixture into the base and sides of the greased springform pan using a flat-bottom glass or measuring cup. Pack tightly for a firm crust. Freeze for at least 20 minutes to set.
- Whip Cream: In a mixing bowl, combine cold heavy cream and 2 tablespoons powdered sugar. Using an electric mixer, whip until stiff peaks form. Set aside.
- Mix Cream Cheese and Honey: In a separate large bowl, beat cream cheese with remaining 2 tablespoons powdered sugar until smooth. Add cooled honey syrup and vanilla extract, then gently fold in the whipped cream until mixture is fully combined and fluffy.
- Assemble Cheesecake: Spoon the cream cheese filling into the frozen crust and spread evenly. Cover with plastic wrap and refrigerate for at least 8 hours, preferably overnight, to set properly.
- Serve: Release the springform pan’s side ring carefully and transfer cheesecake to a serving plate. Sprinkle chopped roasted pecans over the top and drizzle with extra honey if desired. Serve chilled.
Notes
- Make sure the cream cheese is at room temperature to avoid lumps in the filling.
- Use cold heavy cream to achieve the best whipped cream texture.
- Freeze the crust well for a firm base before adding the filling to prevent sogginess.
- For a stronger honey flavor, use a high-quality or distinctive honey variety.
- Allowing the cheesecake to chill overnight will improve its texture and flavor.
