
If you’re looking for a dessert that combines the creaminess of cheesecake with the zesty brightness of lemon, this No-Bake Honey Lemon Cheesecake is your answer. It’s a delightful treat that doesn’t require an oven, making it perfect for warm days or when you’re short on time. The combination of honey and lemon creates a balanced sweetness with a refreshing tang that will leave your taste buds dancing.
This No-Bake Honey Lemon Cheesecake is incredibly easy to make and requires just a few simple ingredients. Whether you’re entertaining guests or just treating yourself, this dessert comes together quickly, allowing you to focus on enjoying the moment rather than spending hours in the kitchen.
Imagine slicing into a smooth, creamy cheesecake that melts in your mouth, with the natural sweetness of honey complementing the bright citrus flavor of fresh lemon. It’s a dessert that feels light yet indulgent, perfect for any occasion.
Light and Creamy No-Bake Honey Lemon Cheesecake Recipe
This No-Bake Honey Lemon Cheesecake features a buttery graham cracker crust filled with a luscious mixture of cream cheese, honey, and fresh lemon juice. The result is a cheesecake that’s creamy, tangy, and subtly sweet, offering a delightful contrast in textures and flavors.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 1 cup cream cheese, softened
- ½ cup honey
- 1 cup heavy cream
- ¼ cup fresh lemon juice
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare the Crust: In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Chill in the refrigerator while you prepare the filling.
- Make the Filling: In a large mixing bowl, beat the softened cream cheese and honey until smooth. Add the fresh lemon juice, lemon zest, vanilla extract, and salt, mixing until well combined.
- Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Assemble: Pour the filling over the chilled crust, spreading it evenly. Smooth the top with a spatula, then cover with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- Serve: Once set, carefully remove the sides of the springform pan. Slice the cheesecake and serve chilled, garnished with extra lemon zest or honey if desired.
Cook and Prep Times
- Prep Time: 20 minutes
- Chill Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 300kcal
- Fat: 22g
- Protein: 3g
- Carbohydrates: 24g