Honey Sweetened Cheesecake Recipe

Honey-Sweetened Cheesecake Recipe

Wanna know what makes me happy? Making something really decadent from 100% homemade and/or local ingredients. Like cheesecake. Yup, homemade cheese, homemade vanilla, eggs from our front yard, and honey from our neighbor’s bees. It rocks. And incidentally, cream cheese is one of the easiest cheeses to make. I highly reccomend trying it.

On a whim a few weeks ago, I decided to go sugar-free until Thanksgiving. Crazy? Yeah, pretty much. Especially with our anniversary being last week. One does not simply let their anniversary slip by without sort of special dessert. Not around here anyway.

So I set out to make a honey-sweetened cheesecake, and let me just say that it was phenomenal! Whoever would have thought there could be such a thing as a healthy cheesecake recipe?

Well, this cheesecake is. Still high calorie yes, but they’re healthy calories, so it’s all good, right?



Honey Sweetened Cheesecake Recipe

  • 2 lbs. cream cheese
  • 4 eggs
  • 1 T. vanilla
  • 2/3 cup honey
  • 1/2 cup cream or milk

Bring cream cheese to room temperature. Beat cream cheese and milk until fluffy. add eggs, vanilla and honey.

Pour into a gluten-free “graham cracker” crust lined spring-form pan.

Bake at 350 for 1 to 1 1/2 hours until set.

Chill overnight before serving.


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  1. Pingback: Sugar-Free Pumpkin Cheesecake Recipe
  2. Hello, this recipe looks wonderful however I am hoping to make a coffee flavoured cheesecake. Do you think if I added a bit of cocoa and instant coffee it would alter the consistency much? Thank you

    1. Instant coffee shouldn’t be a problem at all. I’m not sure how much cocoa you would need to add to this recipe, so it kind of depends. Definitely worth a try!

    1. I honestly have no idea. I think there’s a possibility that the cheesecake may not set up, especially if you use a non-dairy cream “cheese”. But it would taste good! 😉

  3. I suggest instead of graham cracker crust, you instead substitute ground almonds for the crust. They have many advantages. Almonds are the most nutritiously dense nut in existence according to the California Almond Board. The ground almond crust also does not get soggy in the fridge like a graham cracker crust does. It also does not take on smells from the fridge because of the natural oils in the almonds.

    You can form your crust all the way up the side of the springform pan by following this advice: Place the springform pan in the freezer for at least a half hour before forming the crust. Increase your crust mixture to 2 cups of ground almonds and 1 stick of butter and mix it well. Then take a tablespoon and form the crust up the side of the pan. It will stick immediately and finish by pressing the crust into the bottom of the pan. The other advantage is that you don’t have to use a knife to get the springform pan to let go, all you need to do is simply unlatch it and remove it carefully and now your cheesecake is framed beeautifully all the way up the side by its wonderful crust.

  4. Hi – I presume the milk or cream is added with everything else during mixing? Can one use almond milk or another substitute? And have you tried the recipe with low-fat cream cheese? Thanks!

    1. Yes it is. Sorry for the oversight! I haven’t tried the recipe with either a milk substitute or low fat cheese. If you do, be sure to let us know how it works!

  5. I LOVE this recipe! I’ve made it 3 times already, i can’t wait to make it again for my mother’s birthday, September 8, it’s the only thing she loves more than chocolate cake????

    1. Do you find it sweet enough? I’m making it for a birthday, I usually use another recipe but I want to try something new!

  6. This is a terrible recipe!! First of all, it needs at least 1 cup of honey for it to be sweet enough. 2nd, if you bake a cheesecake at 350 degrees, IT WILL BURN!!! Thanks for helping me to waste my time and money on this recipe…

  7. Hi, I just wanted to check on the amount of cream cheese, 2lbs that would mean 4 blocks of cream cheese right ? Thanks!

  8. I made this cheesecake yesterday and today my family and boyfriend got to taste it. They loved it! Thank you so much for sharing this recipe! ♥️

  9. This sounds good and easy. Incidentally, I watched the entire video of the homemade cream cheese and she said this cream cheese was not good for baking recipes. Have you actually made that cream cheese and then used it in this cheesecake recipe! I’ll let you know how mine turns out. Cheers!

    1. 16 Oz of cream cheese is 1 lb. So if your package of cream cheese is 8 Oz then yes 4 packs of cream cheese will be needed. Hope this helps all who are asking.

  10. We have made this cheesecake so many tiles and love it! I really want to take advantage of my pumpkins this fall. Do you think I could add homemade pumpkin purée to the recipe and make pumpkin cheesecake? I think it would work I’m just not sure of the ratio. What are your thoughts?

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