There's no oven needed for this easy lemon cheesecake recipe.
Add a little elegance (with zero effort) to your dessert game. This Lemon-Honey Cheesecake is a creative twist on a classic lemon cheesecake. A drizzle of sweet, floral honey adds incredible flavor and style. You and your family will love how good this dessert tastes, and you’ll also love how pretty it looks! You can add this easy cheesecake recipe to your list of sweet treats that you can make in no time, but that everyone will love. One of the best parts about this recipe is that you don’t need to bake it. Just blend all of the ingredients and chill!
From the Chef: Standard cheesecakes are delicious--don't get me wrong. But this simple twist, with citrus and sweet honey, is a fun way to change up the everyday. The best part of this cheesecake is that you don't have to bake it.
- Addie Gundry
This recipe is from RecipeLion's 103 Cookbook series, Everyday Dinner Ideas: 103 Easy Recipes for Chicken, Pasta, and Other Dishes Everyone Will Love.
Preparation Time15 min
Chilling Time5 hr
- 16 ounces cream cheese, room temperature
- 1 teaspoon vanilla extract
- 1 cup powdered sugar
- 1/2 cup sour cream
- 3/4 cup heavy whipping cream, cold
- 1 (9-inch) graham cracker crust
- Grated zest of 1 lemon
- 1/2 cup honey
In the bowl of a stand mixer, beat the cream cheese, vanilla, and powdered sugar until smooth. Add the sour cream and whipping cream. Beat until thick and creamy, about 5 minutes. Pour the filling into the crust and refrigerate for at least 5 hours, or overnight.
When ready to serve, top with lemon zest and drizzle with honey.