Honey Cheesecake Recipe

Delicious creamy honey cheesecake recipe which is no bake and easy to make. The cheesecake doesn't uses any gelatin, agar agar to set. It can be made easily using cream cheese, honey, sugar, cream, butter, crushed biscuits. The recipe has a hack to achieve the cute honeycomb pattern over the cake. Serve with a drizzle of honey or any fruit compote you are in heaven.

Honey Cheesecake Recipe

This is one of the recipe one of my viewer requested. Luckily I had some cream cheese on hand which I wanted to make use of. Finally I made it few days back and it was a super hit.

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• About Honey Cheesecake
• Step by Step Pictures
• Expert Tips
• FAQ
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Delicious creamy honey cheesecake which is not only delicious but taste so yummy. Serve with a drizzle of honey or any fruit compote you are in heaven. You can use homemade cream cheese. Enjoy this with my homemade strawberry compote.

About Honey Cheesecake

My love for cheesecake never ever ends. You can see all the cheesecake recipes I have made over the years on this blog. This one is truly created for a viewer. Adding honey in a cheesecake is brilliant specially if you enjoy the flavour of honey. You have to check my honey bee cake, whole wheat honey loaf cake and bakery style honey cake.

The recipe uses no gelatin and agar agar to set so all the setting quality comes from the cream cheese and whipped cream. You have ensure that your cream cheese doesn't have any water content and also whip the cream super thick. By any chance, if you find out your cheesecake is not setting, you can trouble shoot easily. Check below for tips.

With that said, this cheesecake is relatively so easy to make. You need biscuits, butter, cream cheese, honey, icing sugar, vanilla and cream. Thats it.

Similar Recipes

Mascarpone Cheesecake
Strawberry Cheesecake
Mango Cheesecake

What to do If your cheesecake mixture is runny and not setting

When you combine the whipped cream into the cream cheese mixture and found out that your mixture looks runny. It will not set in the fridge because this recipe doesn't have any gelatin or agar agar to set the mixture. It means you must have not whipped the cream enough or the cream cheese mixture is watery. 

So what you can do is, take 2 teaspoon of gelatin and soak it in ¼ cup of water for 10 minutes for the gelatin to bloom. Now heat it gently till gelatin is completely melted. Let it cool for 5 minutes. Pour this gelatin mix into the cream cheese mixture and fold well. Now pour this over the biscuit base and set in fridge overnight.  This way your cheesecake will set.

Step by Step Pictures

Make Base

1)Take biscuits in a blender or food processor. I used a ziploc bag to crush my biscuits since I like slight texture in my biscuit base.

2)Crush them using a rolling pin so it is coarsely crushed.

3)take the crushed biscuits in a bowl. Pour in melted butter and mix well. I used unsalted butter for this recipe.

4)Mix butter into the biscuit crumbs. The butter should be evenly mixed into the biscuits.

5)Spoon this into the round spring form pan.

6)Press gently to line the bottom of the pan. Place it in fridge and chill in fridge for 30 mins.

Make Filling

7)Take heavy whipping cream in a bowl. you can use dairy free whip topping as well. Whip cream till thick and stiff peaks form. When you invert the cake it shouldn't fall off from the bowl. Set aside.

8)Take cream cheese in a bowl and use an electric beater to whip till creamy. Make sure your cream cheese is at room temperature and if there is any water content strain them.

9)Add in honey. You can reduce honey to your taste. or even skip the honey entirely and use powdered sugar alone.

10)Add in icing sugar and a pinch of salt.

11)Add a dash of vanilla extract and whisk till creamy using an electric beater.

12)Now add in few drops of food colour and combine.

13)Add in whipped cream and fold gently using a spatula until combined and thick.

14)The mixture should be super thick and not runny. If it looks runny, read the notes (inside the recipe card)

Assembling cheesecake

15)Take the cake pan from fridge. Spoon this into the pan and spread evenly. Tap on the counter few times for the mixture to settle down.

16)Now to get the honeycomb pattern over the cake. I took some bubble wrap, cut it to the shape of the cake tin. Placed this over the cheese filling and pressed it lightly so the bubble wrap sticks to the top of the cheesecake.

17)Cover and place it into the fridge. Let it set overnight. Next day, remove the cheesecake from fridge. Remove the bubble plastic wrap gently. You will see the honeycomb pattern over the cheesecake.

18)Run a knife around the edges, gently unmould the cake from the cake tin and place it on a serving plate.

19)Drizzle top with more honey if needed.

20)Slice and serve.

Expert Tips

Cream Cheese - Ensure your cream cheese doesn't have any water content. Remove the cream cheese from fridge at least 1 hour before making this so it can come to room temperature. If your cream cheese is fridge cold, you will never get creamy texture in your filling.

Sweetener - Don't add too much honey else your mixture will get runny, you can adjust sugar and honey as per your taste.

Cream - Make sure your cream is fridge cold so it whips easily and faster. whip cream till thick and stiff. This way the cheese cake will set properly.

Setting agent - By any chance if your cheesecake mix looks runny. You can add some agar agar liquid or gelatin liquid to make it set properly.

Storage and Serving - Cheesecake can be covered in a plastic wrap or placed inside an air tight container and stored upto a week. Serve with honey or any fruit compote.

FAQ

Q: Can I skip honey in this recipe?

Yes you can skip honey and use only icing sugar in this recipe.

Q: Which honey to use?

You can use any honey that you prefer. But don't use any flavoured honey as it may overpower the dish.

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