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!
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.
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!
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
- 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.
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.
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.
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.
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!
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!
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!
Frequently Asked Questions
You certainly can! You could use vanilla wafers or even make a pretzel crust.
You either overmixed the filling when you folded in the whipped cream or they didn't chill long enough in the refrigerator.
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. 🙂
More Cheesecake Recipes To Try
No Bake Mini Honey Cheesecakes
- 12-count muffin pan
- Electric Stand Mixer
- Cupcake Liners
- Mixing Bowl
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
- whipped cream
- orange zest
- Local Hive™ Honey Cali Citrus Blossom Honey
- 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.
Oh my goodness these were so good! I absolutely loved the honey too!
I'm so glad you enjoyed them!!
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.
Yay!! I'm so glad you loved them! 🙂
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 😃
Awesome!! I'm so glad to hear!!