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.