No-Bake Honey Cheesecake


Sweet Tupelo honey makes this no-bake dessert truly special.

Southern Living No-Bake Honey Cheesecake on a cake plate with a slice out to serve

Antonis Achilleos; Prop Stylist: Christina Daley; Food Stylist: Emily Nabors Hall

Active Time:
20 mins
Total Time:
4 hrs 20 mins

Tangy, creamy, and sweet from the honey, this no-bake cheesecake has everything you want in a dessert. Although fairly quick to put together, it’s worth taking the time to slowly reduce the honey on the stovetop before adding it to the filling, as this step helps concentrate its delicate floral flavor. That filling pairs perfectly with the cinnamon-graham cracker crust, and this is a true no-bake dessert, as even the crust sets in the freezer. To create an extra-pretty presentation, use a small offset spatula or butter knife to swirl the top of the cheesecake. As a finishing touch, drizzle on the tupelo honey, if desired, just before serving.  (The extra moisture can make the top of the cheesecake crack.) The hyper-seasonal sweetener is an extra special way to decorate this dessert and a great way to taste the complex flavors of the prized honey.



  • 2 cups cinnamon graham cracker crumbs (from 14 graham cracker sheets)

  • 1/2 cup salted butter

  • 1/4 cup light brown sugar


  • 1 cup honey

  • 1 1/4 cups heavy whipping cream

  • 3 (8-oz.) pkg. cream cheese, at room temperature

  • 1/4 cup sour cream

  • 1 Tbsp. fresh lemon juice (from 1 lemon)

Additional Ingredient

  • Tupelo honey (optional)


  1. Prepare the crust:

    Coat a 9-inch springform pan with cooking spray.

    Stir together graham cracker crumbs, butter, and brown sugar in a medium bowl until combined. Press into bottom and sides of prepared springform pan. Freeze until firm and ready to use, at least 30 minutes.

  2. Prepare the filling:

    Bring honey to a boil in a medium saucepan over medium. Cook, stirring constantly, until honey is a medium-brown color, 3 to 4 minutes. Remove from heat. Let cool to room temperature, about 1 hour.

  3. Beat cream in a medium bowl with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Set aside.

  4. Finish the cheesecake:

    Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add sour cream, lemon juice, and cooled honey; beat until smooth, about 30 seconds. Fold in whipped cream.

    Spoon mixture into chilled Crust. Cover with plastic wrap, and refrigerate until firm, at least 3 hours or up to 12 hours. Serve slices cold; drizzle with tupelo honey, if desired.

Related Articles