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    Home » Cheesecakes

    No Bake Mini Honey Cheesecakes

    August 12, 2022 by Ginger Snap 6 Comments

    *This post may contain affiliate links. See my full disclosure policy.
    Jump to Recipe Print Recipe

    These No Bake Mini Honey Cheesecakes are the most perfect no-bake cheesecake recipe to make! It has a buttery graham cracker crust that sits under a creamy honey cheesecake filling. Then it's topped with an orange zested whipped cream and honey drizzle.

    This post is sponsored by Local Hive™ Honey. However, all thoughts and opinions are my own. Thank you for supporting the brands that make Ginger Snap's Baking Affairs possible!

    Mini cheesecakes with orange zest and a bottle of honey in the background.

    This honey cheesecake recipe is prepared in a muffin pan instead of a springform pan, creating little individual cheesecakes that are perfect for sharing.

    The sweetness of the honey when paired with the buttery crust, makes for one irrisistible bite!

    Looking for more no-bake recipes? Then check out these: peanut butter cream pie, banana cream cheesecake bars, and s'mores rice krispie treats.

    A mini honey cheesecake cut in half with graham cracker crumbs all over and a local hive honey dropper

    Why You'll Love These Cheesecakes

    • It has a graham cracker crust.
    • They're bite-size.
    • All you need are a few simple ingredients.
    • The no-bake cheesecake filling is super smooth and creamy.
    • They're perfect for hot days!

    This no bake honey cheesecake is perfect year-round since you don't even have to turn on your oven.

    And because you don't have to bake them, there is no water bath involved. This recipe couldn't be any easier!

    No bake mini honey cheesecakes on a piece of parchment paper and a honey dropper.

    What Is Local Hive Honey?

    Local Hive™ Honey has been making honey here in the United States since 1924. Each one of their honeys has a distinct flavor profile depending on where it's from (they have 23+ different honey flavors!).

    All of their honey is 100% raw and unfiltered, which is perfect for all of my baking that uses honey. High quality ingredients matter and that's why I love Local Hive™ Honey!

    They just released a new honey called Cali Citrus Blossom. It is made from two local varietals: a citrus blossom honey from Southern California and an orange blossom honey from Northern California.

    The citrus flavors from that honey pair perfectly within these mini cheesecakes!

    Expert Baking Tips

    1. Muffin Pan: This recipe can easily be made in a 12-count muffin pan. I recommend lining your pan with cupcake liners for easy removal.
    1. Cream Cheese: Alway use the block-style cream cheese when making any cheesecake.
    1. Cheesecake Batter: Be very careful when you fold in the whipped cream. If you're too rough, the batter will fall flat and not set up properly.
    1. Chill Time: Allow the cheesecakes to chill in the refrigerator for at least 4 hours before serving.

    Ingredients Needed

    Here are some notes on the ingredients we'll be using. For the full ingredients list, look at the recipe card below.

    • Graham Crackers: The main component of the crust. Use a food processor to pulse into fine crumbs.
    • Brown Sugar: Adds sweetness and helps to stabilize the no-bake crust.
    • Butter: Unsalted butter is what you need.
    • Heavy Whipping Cream: Be sure this ingredient is cold before whipping to stiff peaks. Do not substitute it with heavy cream. They're not the same.
    • Cream Cheese: Brick-style, NOT the spreadable kind.
    • Local Hive™ Honey Cali Citrus Blossom Honey: This pairs so well within the cheesecake filling.
    • Yogurt:  I always add a little bit of yogurt to my cheesecakes. It adds even more creaminess and I love the flavor. If you don't have yogurt, you could substitute it for sour cream.
    Ingredients needed: graham crackers, cream cheese, salt, brown sugar, butter, heavy whipping cream, honey, yogurt, orange zest, and vanilla.

    Instructions

    Here are the step by step instructions on how to make these no bake cheesecakes.

    Step 1: Make the crust. In a medium or large bowl, combine the graham cracker crumbs, brown sugar, melted butter, and salt.

    Muffin pan filled with 12 cupcake liners and a graham cracker crust.

    Step 2: Freeze the crust. Disperse the crumbs into the cupcake liners, pressing down firmly. Cover the pan with plastic wrap and place it into the freezer to chill.

    Step 3: Whipped cream: In the bowl of an electric stand mixer using the whisk attachment, whisk the heavy whipping cream on high for 2-3 minutes until stiff peaks.

    Place the whipped cream in a separate bowl and put it in the refrigerator.

    Stainless steel bowl with whipped cream and a whisk attachment.
    Cream cheese in a large bowl.

    Step 4: Beat the cream cheese. In that same bowl but using the paddle attachment, beat the cream cheese until smooth. Then add the honey, yogurt, and vanilla extract and mix on medium speed until combined.

    Step 5: Combine the ingredients. Gently fold in the whipped cream using a silicone spatula. Be careful not to overmix!

    Wet ingredients added to the cheesecake batter with a bottle of honey and a dropper on the side.
    Smooth honey cheesecake batter in a stainless steel bowl.
    A muffin pan filled with no bake cheesecake batter.

    Step 6: Chill. Evenly distribute the cheesecake filling into the cupcake liners, covering the crust (I used my #24 cookie scoop). Cover the pan with plastic wrap and place it into the refrigerator for at least 4 hours to set up and chill.

    Step 7: Serve. Top the chilled cheesecakes with whipped cream, orange zest, and extra honey!

    Storing Tips

    Keep any leftovers in an airtight container in the refrigerator for up to 5 days.

    Additional Topping Ideas

    These mini cheesecakes would also pair well with any other citrus zest on top, such as lime, grapefruit, and lemon zest.

    You could also add fresh fruit too!

    Stacked cheesecakes with a bottle of milk in the background and two honey droppers.

    Frequently Asked Questions

    Can I Make This Using A Different Crust?

    You certainly can! You could use vanilla wafers or even make a pretzel crust.

    Why Didn't My Cheesecakes Set Up?

    You either overmixed the filling when you folded in the whipped cream or they didn't chill long enough in the refrigerator.

    A bite taken out of a honey cheesecake that's topped with whipped cream and zest.

    If you made this recipe, please leave a comment and star rating below. I love hearing from you! Also, please tag me on Instagram and check out my Pinterest for even more recipe ideas.

    It brings me so much joy to see you make my recipes. 🙂

    Happy Baking!

    More Cheesecake Recipes To Try

    • Mini White Chocolate Strawberry Cheesecakes
    • Funfetti Mini Cheesecakes
    • Black Forest Mini Cheesecakes
    • Lemon Mini Cheesecakes

    No Bake Mini Honey Cheesecakes

    Karissa Parrish (Ginger Snap)
    These No Bake Mini Honey Cheesecakes are the most perfect no-bake cheesecake recipe to make! It has a buttery graham cracker crust that sits under a creamy honey cheesecake filling. Then it's topped with an orange zested whipped cream and honey drizzle.
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Chill Time 4 hrs
    Total Time 4 hrs 20 mins
    Course Dessert
    Cuisine American
    Servings 12 mini cheesecakes

    Equipment

    • 12-count muffin pan
    • Electric Stand Mixer
    • Cupcake Liners
    • Mixing Bowl

    Ingredients:
      

    Graham Cracker Crust

    • 7 graham cracker sheets, crumbs (about 1 cup)
    • ¼ cup brown sugar
    • 4 tablespoons unsalted butter, melted
    • ⅛ teaspoon salt

    Honey Cheesecake Filling

    • 1 cup heavy whipping cream
    • 12 ounces block-style cream cheese, room temperature
    • ¼ cup Local Hive™ Honey Cali Citrus Blossom Honey
    • 2 tablespoons yogurt (plain or vanilla), room temperature
    • ½ teaspoon vanilla extract

    Toppings

    • whipped cream
    • orange zest
    • Local Hive™ Honey Cali Citrus Blossom Honey

    Instructions:
     

    • Line a 12-count muffin pan with cupcake liners. Set aside.

    Graham Cracker Crust

    • Place the graham crackers into a food processor or blender and pulse until fine crumbs. Pour the crumbs into a medium-sized mixing bowl and add the brown sugar, melted butter, and salt. Mix together.
    • Evenly disperse the crumbs into the cupcake liners, pressing down firmly (use your fingers or a 1/4 measuring cup). Place in the freezer while you make the filling.

    Honey Cheesecake Filling

    • In the bowl of an electric stand mixer using the whisk attachment, whisk the heavy whipping cream on high for 2-3 minutes until stiff peaks. Place the whipped cream in a separate bowl and put it in the refrigerator.
    • In that same bowl but using the paddle attachment, beat the cream cheese on medium-high speed until smooth (about 1-2 minutes). Scrape the sides of the bowl a few times during this process.
    • Add the honey, yogurt, and vanilla extract and mix on medium speed until combined. Remove the bowl from the mixer and very gently fold in the whipped cream using a silicone spatula.
    • Evenly distribute the cheesecake filling into the cupcake liners, covering the crust (I used my #24 cookie scoop). Cover the pan with plastic wrap and place it into the refrigerator for at least 4 hours to set up and chill.
    • Top the chilled cheesecakes with whipped cream, orange zest, and extra honey! Keep any leftovers in an airtight container in the refrigerator for up to 5 days.

    Notes:

    Muffin Pan: This recipe can easily be made in a 12-count muffin pan. I recommend lining your pan with cupcake liners for easy removal.
    Cream Cheese: Alway use the block-style cream cheese when making any cheesecake.
    Cheesecake Batter: Be very careful when you fold in the whipped cream. If you're too rough, the batter will fall flat and not set up properly.
    Chill Time: Allow the cheesecakes to chill in the refrigerator for at least 4 hours before serving.
    Keyword honey cheesecake, mini cheesecakes, no bake cheesecake, no bake mini honey cheesecakes
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    Reader Interactions

    Comments

    1. Monika

      August 13, 2022 at 6:52 pm

      5 stars
      Oh my goodness these were so good! I absolutely loved the honey too!

      Reply
      • Ginger Snap

        August 13, 2022 at 7:21 pm

        I'm so glad you enjoyed them!!

        Reply
    2. Cheryl

      August 13, 2022 at 9:53 pm

      5 stars
      These are the best, they are perfect, sweet, creamy, fluffy and the honey flavor makes them so yummy. And I can’t wait to have these again. My mouth is drooling just thinking about them.

      Reply
      • Ginger Snap

        August 14, 2022 at 8:29 am

        Yay!! I'm so glad you loved them! 🙂

        Reply
        • Sheila

          August 14, 2022 at 1:45 pm

          5 stars
          These were soooooo AMAZING!!! What a perfect combination of ingredients. We were sad when they were all gone. My husband is asking me to make these again already 😃

          Reply
          • Ginger Snap

            August 14, 2022 at 6:11 pm

            Awesome!! I'm so glad to hear!!

            Reply

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    ABOUT KARISSA

    Hey, I'm Karissa, and I am the recipe developer, food photographer, and lover of all things desserts here at Ginger Snap's Baking Affairs. I love to create easy desserts that every home baker can make in their own kitchens!

    Learn more about me →

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