No-Bake Honey Cheesecake
Sweet Tupelo honey makes this no-bake dessert truly special.
Ingredients:
Crust:
2 cups cinnamon graham cracker crumbs (from 14 graham cracker sheets)
1/2 cup salted butter
1/4 cup light brown sugar
Filling:
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)
Directions:
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.
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.
Beat cream in a medium bowl with an electric mixer on high speed until stiff peaks form, 2 to 3 minutes. Set aside.
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.
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