Honey Cheesecake Recipe (No Bake Honey Cheesecake)
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.
Equipment
7 inch Spring form cake pan
Blender
Electric Beater
Spatula
Bubble wrap
Ingredients
For Crust
- 200 grams Digestive Biscuits
- 100 grams Unsalted Butter melted
For Honey Filling
- 400 grams Cream Cheese room temp
- 4 tablespoon Honey
- ½ cup Icing Sugar | Confectioners Sugar
- 1 teaspoon Vanilla Extract
- ⅛ teaspoon Yellow or Orange food colour
- ½ teaspoon Salt
For Whipped Cream
- ½ cup Heavy Cream
To Serve
- 2 tablespoon Honey to drizzle on top
Instructions
- Take biscuits in a blender or food processor. Powder till coarsely crushed. Add melted butter and mix well. Spoon this into the round spring form pan. Press gently to line the bottom of the pan. Place it in fridge and chill in fridge for 30 mins.
- 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.
- Take cream cheese, honey, icing sugar, salt and vanilla in a bowl and whisk till creamy using an electric beater. Now add in few drops of food colour and combine. Add in whipped cream and fold gently using a spatula until combined and thick. The mixture should be super thick and not runny. If it looks runny, read the notes.
- 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.
- 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.
- 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. Run a knife around the edges, gently unmould the cake from the cake tin and place it on a serving plate.
- Drizzle top with more honey if needed. Slice and serve.
Notes
What to Do If your cheesecake mixture is runny
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.Nutrition
Nutrition Facts
Honey Cheesecake Recipe (No Bake Honey Cheesecake)
Serving Size
1 servings
Amount per Serving
Calories
486
% Daily Value*
Fat
35
g
54
%
Saturated Fat
20
g
125
%
Trans Fat
0.4
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
9
g
Cholesterol
94
mg
31
%
Sodium
292
mg
13
%
Potassium
132
mg
4
%
Carbohydrates
39
g
13
%
Fiber
1
g
4
%
Sugar
25
g
28
%
Protein
5
g
10
%
Vitamin A
1203
IU
24
%
Vitamin C
0.1
mg
0
%
Calcium
81
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.