Honey Cheesecake topped with honey soaked Blueberries & Peaches

This Honey Cheesecake is simple to make and does not require eggs or baking. The dessert can even be made the day before and stored in the fridge. It is served with a drizzle of lemon zest and thyme. The perfect dessert to share with family and friends! It is one of the easy 1-2-3 recipes that will impress your guests. It is delicious and easy to make! Whether you are celebrating a special occasion or hosting a dinner party, this dessert is sure to please!

I am starting to develop some sort of cheesecake pie fetish. First there was the Berry Cheesecake Pie that I made for the 4th of July. I realized I could have cheesecake (that I love so much), without it being two inches high and heavy. I topped that pie with fresh strawberries and blueberries, and it really brightened the dish.It was a light, yet rich and satisfying dessert. Then I made the Candy Bar Cheesecake in a chocolate pie crust. Though this cheesecake pie was not topped with fresh fruit, instead with my favorite chocolate candy. Not so fresh, but damn good and damn sweet! So you could say I sort of have a thing for making a cheesecake in a pie crust, and adding stuff on top.

I decided to add two of my favorite summer fruits, blueberries and peaches. Not only do they compliment each other well, one sweet and one tart, but they also contrast each other nicely in color. After all, we first eat with our eyes! I decided to add honey to the cheesecake, as well as soak the blueberries and peaches in honey. I use Waitrose Pure Set Honey, which is nice, firm and buttery and has a much more subtle and natural waxy flavor. However you can still use the liquid honey in the recipe.

I may have added the honey soaked fruit too quickly to the top of the pie while it was still warm, or baked it a few minutes too little, but the top did crack and sink ever so slightly in the center. But it made no difference to us! The pie still had a perfect, silky texture. Kyle and I couldn’t help ourselves, and we ate a piece while it was still warm. It was creamy and delicious, while the topping was refreshing and sweet. The texture of the warm cheesecake almost reminded me of creme brulee. And, of course we ate some of the cheesecake after it had been cooling and firming in the fridge for a few hours. Both versions are lovely

Honey Cheesecake in a Nilla’ Wafer Crust topped with Honey Soaked Blueberries and Peaches

This cheesecake is best served at room temperature, so make sure the honey is warm. Then, mix in the cornstarch. Make sure that you do not overmix the batter or the cheesecake will be too soft. Once the mixture is well-mixed, pour the batter into glasses and serve immediately. It will keep for a few days in the refrigerator and will keep well for up to a week. Then, enjoy a slice of this decadent dessert!
Prep Time 15 mins
Cook Time 5 mins
Total Time 20 mins
Course Appetizer, Dessert
Cuisine American
Calories 342 kcal


  • preheat oven to 350 degrees
  • Combine crushed nilla wafers, butter and sugar in a bowl. Mix under butter has been absorbed and mixture is wet and can easily be molded into a pie pan.
  • Press nilla wafer mixture into a pie pan (I used a springform pan) and press with your hands until mixture is pressed firmly and evenly in all sides of the pan. Bake for 15 minutes and let cool.
  • In the bowl of an electric mixer, combine cream cheese and sugar. Bear at least one minute on high until mixture is airy and soft. Add vanilla. Add eggs one at a time, waiting until the first one is fully incorporated before adding the second one. Add honey and beat until everything is combined and mixture is smooth.
  • Pour into the nilla wafter crust. Bake for 40 minutes or until center is set and firm.
  • While cheesecake is baking, combined diced peaches and blueberries in a bowl. Pour honey on top and gently toss to coat. Stir the honey soaked fruit often, to ensure berries are evenly soaked.
  • When cheesecake is done baking, let cool at least 20 minutes before adding the fruit topping. Gently pour the fruit topping on top, including any honey at the bottom of the bowl.
  • Serve at room temperature after baking, or refrigerate at least 3 hours and serve cold.



The honey should be warm before adding the cornstarch. The honey should be very fluid. It should still have a slight wobble in the center. Once baked, leave the honey cheesecake to cool completely in the fridge before serving. Ideally, it should be chilled overnight. This will help it retain its flavour. It can also be frozen. If it is frozen, the cream cheese will lose its honey-infused sugar. The syrup should be in the refrigerator at all times.
Keyword cheesecake, honey

Tips and Tricks

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When it comes to garnishing the cheesecake, you can choose to use caramel or salted honey. This is similar to salted caramel, but the salt elevates the honey taste. You can drizzle the cooled caramel over the cheesecake or use it to create a special dessert to serve at a dinner party. If you want to go for a more extravagant dessert, you can also use a combination of these flavors. It will make your dinner a memorable one.

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To make a cheesecake without any additional ingredients, melt butter and add a pinch of salt. Then, mix in the remaining ingredients. You should be able to mix it well. The key to making this delicious dessert is to add some fresh thyme and a bit of lemon juice. This will add an exotic touch to your dessert. You should bake it in a preheated oven for one hour. Then, decorate your cake as desired and serve.

The Honey Cheesecake is an indulgent dessert that is delicious for any occasion. It is easy to make and tastes amazing! Adding lemon juice and honey to it will make it extra special! A sweet and creamy dessert, this dessert will surely please your guests. You can even serve it with honey if you are serving it for a special occasion. Just remember to enjoy it! It will be a delight for any special occasion. With the right mix, you will surely be able to impress your guests.

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To prepare the honey cheesecake, you should put some lemon juice into a small bowl and heat it in the microwave for 30 seconds. Once the cream cheese is soft, it can be mixed with the other ingredients and will make the dessert more uniform. If you use lemon juice and lemon peel, you can mix the herbs and lemongrass leaves. Moreover, this herb will bring out the best flavor in the cheesecake. It is a great addition to any party.

Besides its unique taste, this cheesecake is also good for your health! The honey used in this dessert is very healthy and has high antioxidant content. The dessert can be enjoyed by everyone. It will make you feel good and have a great taste! With its honey, it will be very tasty. Just make sure to use organic lemon juice and lemon peels. You will be pleasantly surprised at the results! These dishes are perfect for special occasions like birthdays, weddings, and other special occasions.

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The lemon zest is the secret ingredient to this recipe. Its delicate, floral flavor is reminiscent of thyme. When combined with honey, it makes a delicious dessert. The light mousse-like texture of this dessert is complemented by the Amaretti cookie crust. It is topped with a lemon-honey-thyme drizzle. Its delicate flavor is enhanced by the use of fresh lemon zest in this recipe.