Honey Cheesecake

Why You’ll Love This Recipe

I love how the honey adds a delicate sweetness and a floral warmth that sugar alone just can’t match. The texture is incredibly creamy thanks to the combination of cream cheese and yogurt, and it bakes up with a beautiful golden hue. This is a cheesecake I turn to when I want something classic but just a little different—it’s comforting, refined, and always a hit at the table.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
5 tablespoons unsalted butter, melted

For the filling:
24 oz cream cheese, softened
1/2 cup plain Greek yogurt
1/2 cup honey (plus more for drizzling)
1/4 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs

Optional garnish:
Honeycomb or crushed nuts
Whipped cream

directions

1. I preheat my oven to 325°F (160°C) and line the bottom of a 9-inch springform pan with parchment paper.

2. For the crust, I stir together graham cracker crumbs, sugar, and melted butter. I press the mixture firmly into the bottom of the pan and bake it for 8–10 minutes. Then I set it aside to cool while I prepare the filling.

3. In a large bowl, I beat the softened cream cheese until smooth and creamy. I add in the Greek yogurt, honey, sugar, and vanilla extract, and beat again until fully combined.

4. I add the eggs one at a time, mixing on low speed and scraping down the sides of the bowl between additions to keep the texture smooth.

5. I pour the filling over the cooled crust and smooth the top with a spatula.

6. I bake the cheesecake for 50–60 minutes, just until the center is set with a slight jiggle when gently shaken.

7. I turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour to prevent cracks.

8. Once cooled, I refrigerate it for at least 4 hours or overnight so it fully sets and develops its flavor.

9. Before serving, I drizzle it generously with honey and garnish it with whipped cream, a few shards of honeycomb, or a sprinkle of crushed nuts.

Servings and timing

Servings: 12 slices
Prep time: 20 minutes
Cooking time: 55 minutes
Total time: 1 hour 15 minutes (plus chilling)
Calories: 465 kcal per slice

Variations

• I sometimes use flavored honey like orange blossom or lavender for a subtle twist.

• To make it nutty, I add 1/4 cup of finely ground walnuts or almonds to the crust mixture.

• For a spiced version, I mix a pinch of cinnamon or cardamom into the filling.

• If I want more tang, I replace half of the Greek yogurt with sour cream.

• For a rustic presentation, I garnish the top with roasted figs or thin pear slices alongside the honey drizzle.

storage/reheating

I store this cheesecake tightly covered in the fridge for up to 5 days. It keeps its texture well and tastes even better the next day. I don’t freeze it, since the honey and yogurt can affect the texture when thawed. I always serve it chilled or let it sit at room temperature for a few minutes before slicing—no reheating needed.

FAQs

Can I use flavored yogurt instead of plain Greek yogurt?

I prefer plain Greek yogurt for the clean flavor and thickness, but a mild honey or vanilla yogurt could work if you reduce the extra sugar slightly.

Is the honey flavor strong?

It’s subtle but distinct. I find it beautifully balanced—not overwhelming, but definitely noticeable and fragrant.

Can I make this ahead of time?

Yes, I always do. I bake it the day before and chill overnight. Just add the honey drizzle and garnishes right before serving.

What’s the best honey to use?

I like using a high-quality local honey or something floral like clover or wildflower honey. It really makes the flavor shine.

Can I make it crustless?

Yes. I’ve baked it without a crust in a parchment-lined pan, and it still comes out creamy and rich—just a little lighter overall.

Conclusion

This Honey Cheesecake is one of those recipes I come back to again and again—it’s elegant, gently sweet, and full of comforting flavor. Whether I’m serving it for a holiday or just indulging in something a little special, it’s always a crowd-pleaser. The golden drizzle of honey on top makes every bite feel like a treat.