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.
12ouncesblock-style cream cheese, room temperature
¼cupLocal Hive™ Honey Cali Citrus Blossom Honey
2tablespoonsyogurt (plain or vanilla), room temperature
½teaspoonvanilla 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 ¼ 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.