A no-bake honey cheesecake is an easy way to keep the flavour of Manuka honey noticeable because most of the honey is added without prolonged baking. This version is creamy, lightly tangy and designed to be chilled overnight for a clean slice.
Estimated yield: 10–12 slices Estimated preparation time: 30 minutes, plus at least 6 hours chilling
Recipe overview
This honey cheesecake is a no-bake Manuka honey cheesecake with a chilled filling rather than a baked custard. It is designed for readers who want a no-bake honey cheesecake where the honey remains easy to notice. The biscuit base provides contrast, while the filling carries most of the honey flavour. The recipe does not depend on a particular MGO grade, and a different honey can be used if preferred.
Ingredients
Base
- 250 g plain sweet biscuits
- 100 g unsalted butter, melted
Filling
- 500 g full-fat cream cheese, softened
- 300 mL thickened cream, cold
- 80 g Manuka honey, plus extra to serve
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- Pinch of fine salt
To serve
- Fresh berries
- Extra Manuka honey
Method
- Line the base of a 20 cm springform tin with baking paper.
- Crush the biscuits to fine crumbs. Mix with melted butter until evenly coated.
- Press firmly into the base of the tin and refrigerate for 20 minutes.
- Beat the cream cheese until smooth. Add the honey, lemon juice, vanilla and salt and beat again until combined.
- In a separate bowl, whip the cold cream to soft peaks.
- Fold the whipped cream into the cream-cheese mixture in two or three additions, keeping as much air as possible.
- Spoon over the chilled base and smooth the surface.
- Refrigerate for at least 6 hours, preferably overnight.
- Serve cold with berries and a small drizzle of honey.
Which Manuka grade should you use?
Choose for taste and budget rather than assuming a higher MGO number will make the cheesecake taste stronger. MGO measures methylglyoxal concentration; it is not a flavour-intensity scale. For more context, see What Does MGO Mean in Manuka Honey?.
A lower or mid-range food-grade Manuka can be perfectly suitable in a dessert. Browse the current Australian Manuka honey collection for available options.
Can I use regular honey?
Yes. The recipe structure works with another honey, although the flavour will change. For more ideas, see Manuka Honey Recipes.
Can I make it a day ahead?
Yes. Overnight chilling generally improves the set and makes serving easier. Keep it covered and refrigerated.
Can I omit gelatine?
This recipe does not use gelatine. It relies on full-fat cream cheese, whipped cream and thorough chilling. Chilling and the moisture content of the ingredients can affect how firmly it sets.
A note on heating Manuka honey
Because this is a no-bake filling, the honey is not exposed to prolonged heat. If you are using Manuka in cooked dishes, see Cooking With Manuka Honey.
For accurate weighing and spoon conversions, use our honey measurements guide.
Allergen note: contains gluten and milk unless substituted with suitable alternatives. Always check ingredient labels.
Recipe note: This recipe has been developed for home cooking but has not yet been independently kitchen-tested by Australian Honey Company. Results may vary with ingredients, equipment and cooking conditions.