Honey Cheesecake
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Recipe Intro From savorandsage
This creamy and tangy honey cheesecake is infused with aromatic honey, all nestled in a buttery Annie's Honey Graham Cracker crust. Topped with vanilla whipped cream and a drizzle of honey, each bite is cheesecake heaven.
Recipe Description
This honey cheesecake has a buttery graham cracker crust, providing the perfect base for the creamy, honey-infused filling. This no-bake recipe is ideal when you need a fuss-free dessert. Add a dash of cinnamon to the crust for extra warmth, and pair it with a glass of white wine sangria or Earl Grey tea to enhance its flavors. This dessert can be adjusted based on the season.
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Recipe Card
Graham Cracker Crust
ingredients
- 1 1/2 cups (about 12 full sheets) of Annie's Organic Honey Graham Crackers, finely crushed
- 3 tablespoons light or dark brown sugar
- 6 tablespoons salted butter, melted and slightly cooled
Cheesecake Filling
ingredients
- 2 (8 ounce) packages full-fat cream cheese, at room temperature
- 1/2 cup honey
- 2 tablespoons light or dark brown sugar
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon cardamom
- 2 tablespoons sour cream, at room temperature
- 1/2 cup cold heavy cream
Topping
ingredients
- 1 cup cold heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
To make the graham cracker crust
Method
Step 1
Place the Annie's Honey Graham Crackers in a food processor fitted with the blade attachment and pulse until they are a fine, even crumb, about 10 pulses.
Step 2
Add the brown sugar, drizzle in the butter, and pulse to incorporate. The mixture should hold together in your hand when squeezed. [Note: If you don’t have a food processor, place the crackers in a gallon bag and crush with a rolling pin.]
Step 3
Transfer the crust mixture into a 9-inch springform pan. Press the crumbs evenly over the bottom and 2 inches up the sides of the pan, using a measuring cup or spoon as needed to press the mixture into the pan.
Step 4
Freeze the crust for 15-20 minutes or refrigerate for 30 minutes.
To make the cheesecake filling
Step 1
While the crust is chilling, prepare the filling. Place the cream cheese, honey, and brown sugar in a large bowl and beat with an electric hand mixer, fitted with a whisk or paddle attachment, on medium speed for about 2 minutes.
Step 2
Add the cardamom and lemon juice and beat for another 2 minutes until the mixture is smooth. Set aside.
Step 3
In a medium bowl, add the heavy cream and beat on medium-high speed until stiff peaks form, about 4-5 minutes.
Step 4
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Step 5
Pour the filling into the crust and smooth the top with an offset spatula.
Step 6
Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6 hours, but preferably overnight.
To make the topping
Step 1
Using a hand mixer fitted with a whisk attachment, whip 1 cup of cold heavy cream, powdered sugar, and vanilla extract on medium-high speed until medium peaks form, about 3–4 minutes.
Step 2
Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim.
Step 3
Before serving, top with whipped cream and drizzle with honey.
Step 4
Use a clean sharp knife dipped in hot water and cut into slices for serving.