• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Food For Net Logo (Realistic)

Food For Net

  • Original Recipes
  • Recipe Roundups
  • Beer
  • Whiskey
  • Wine
  • Subscription Boxes
  • Meal Delivery
  • Outdoor Cooking

Quick No-Bake Honey Cheesecake with Sour Cherries

July 4, 2016 by Food For Net
Home ‣ Original Recipes ‣ Quick No-Bake Honey Cheesecake with Sour Cherries

Quick No-Bake Honey Cheesecake with Sour Cherries

Quick Honey Cheesecake with Sour Cherries

Speed - 95%
Simplicity - 95%
Tastiness - 99%

96%

Delicious!

This creamy Quick Cheesecake with Sour Cherries combines a lot of flavors and is delicious and very easy to cook. Definitely worth trying!

User Rating: 5 ( 1 votes)

Quick Honey Cheesecake with Sour Cherries

This cheesecake doesn't require baking and it is perfect for a hot summer day. The combination between the sweet filling and the sour cherries is fantastic.
Pin Recipe
Prep Time: 20 minutes minutes
Total Time: 20 minutes minutes
Course: Dessert
Servings: 8 people

Ingredients

Crust

  • 5 oz Butter melted
  • 12 oz Graham Crackers or Cookies (digestive biscuits shown here)

Topping

  • 17 oz Mascarpone
  • 9 oz Cream Cheese
  • 2 tbsp Raw Honey
  • 1/2 cup Coconut Oil melted
  • Zest and Juice from 1 Lemon
  • 1/2 cup Sour Cherries

Instructions

Crust

  • Place the butter in a small saucepan over low heat.
  • Stir from time to time until melted. Remove from heat and set aside to cool.
  • Break the biscuits/cookies and place in a food processor.
  • Mix until they become a fine meal.
  • Transfer in a bowl and add the melted butter.
  • Stir well until the mixture becomes sticky.
  • Prepare a springform: coat the bottom with parchment paper and grease the sides with cooking spray.
  • Transfer the mixture to the springform. Press with the back of a spoon to spread it evenly.
  • Take it to the fridge until you prepare the topping.

Topping

  • Mix the mascarpone with the cream cheese at medium speed until fluffy.
  • Stir in the lemon zest and honey.
  • Add the lemon juice and the coconut oil little by little and mix at low speed.
  • Take the crust out of the fridge and cover with the cheese mixture.
  • Refrigerate for at least 4 hours before serving.
Like this recipe?Follow @FoodForNet on Pinterest!

Cheesecake is one of the most common desserts around the world. There are so many recipes and styles of preparing it that it is impossible not find the ONE that you like best. I believe that the ultimate thing about this dessert is that you may improvise a lot. There are many fit combinations and a lot of options to choose from.

For example, I prefer baked cheesecakes but I don't find the courage to turn on the oven on a hot summer day. And the day I cooked it was very very hot. Bye bye baked cheesecake! So I opted for a no-bake dessert, extremely easy to prepare.

Since my kids are very fond of sweet treats (just show me one child who isn't!) I try to offer them some healthier alternatives. I replaced the sugar with honey and didn't add any thickener to the topping. Just cream cheese, mascarpone and coconut oil.

You should start with the crust. Cut the butter in small pieces and place in a small saucepan, over low heat. Stir from time to time until it melts. After that set aside to cool a little bit.

Melting the butter for the crust

Meanwhile break the cookies into large pieces. You don't need to spend much time doing this, because the food processor will do all the work.

I prefer the crust of my cheesecakes to be thicker because it add more crunchiness to the dessert. But if you like it thinner, reduce the amount of cookies.

Chopping the biscuits for the crust

Pulse until you get a fine meal, just like the one in the picture.

Ground biscuits for the crust

Transfer the ground cookies to a bowl and combine with melted butter. Mix until the mixture gets sticky. You may also use the food processor for that, but mine got stuck due to the large amount of biscuit meal. If you have a larger mixing bowl, go for the easy way.

Mixing biscuits with butter forn the crust

Prepare a 9 x 1½ inch round springform pan: line the bottom with parchment paper and grease the side of the pan with cooking spray or some butter. Here is a tip: wet the bottom of the srpingform and the paper will stick to it. Or grease with some oil. You will get the same result.

Transfer the biscuit mixture to the pan and use the back of a spoon to spread it evenly. Take the pan to the fridge for the crust to harden a little bit before adding the cream.

Creating the crust

Mix together the cream cheese and mascarpone until fluffy. Use the low or medium speed of the mixer to get the mixture well beaten.

Mixing the cheeses

Add the raw honey and lemon zest and mix well. Start adding the lemon juice and coconut oil little by little.

A piece of advice here: I used coconut oil, but it was hardly a good choice for a summer day. I barely had the time to decorate and photograph the cheesecake because the topping was beginning to melt. This is why I gave up to my ideas of an elaborate decoration and only added the sour cherries.

Coconut oil has its melting point at 75°F and the temperature in my kitchen was around 89°F. Kind of hot, right? So, it would be much better to add butter instead. You will have more time to admire your work of art. On the other hand, if you prepare the cheesecake in winter the coconut oil will do its job.

Adding honey and lemon zest to the cream

After you finish mixing, take the crust out of the fridge and add the topping. Use a spatula or the back of a spoon to spread evenly. Take the springform to the fridge and keep it there for at least 4 hours before serving.

Adding the cream to the crust

This cheesecake is perfect because it has a sweet & a bit sour taste. If you prefer more sweetness, add another tablespoon of honey. Otherwise, just enjoy the creamy texture as it melts rapidly in your mouth.

Enjoy!

Quick honey cheesecake final 1

Quick honey cheesecake final 3

Quick Honey Cheesecake with Sour Cherries

Quick honey cheesecake final 2

Quick honey cheesecake final 4

Quick Honey Cheesecake with Sour Cherries

This cheesecake doesn't require baking and it is perfect for a hot summer day. The combination between the sweet filling and the sour cherries is fantastic.
Pin Recipe
Prep Time: 20 minutes minutes
Total Time: 20 minutes minutes
Course: Dessert
Servings: 8 people

Ingredients

Crust

  • 5 oz Butter melted
  • 12 oz Graham Crackers or Cookies (digestive biscuits shown here)

Topping

  • 17 oz Mascarpone
  • 9 oz Cream Cheese
  • 2 tbsp Raw Honey
  • 1/2 cup Coconut Oil melted
  • Zest and Juice from 1 Lemon
  • 1/2 cup Sour Cherries

Instructions

Crust

  • Place the butter in a small saucepan over low heat.
  • Stir from time to time until melted. Remove from heat and set aside to cool.
  • Break the biscuits/cookies and place in a food processor.
  • Mix until they become a fine meal.
  • Transfer in a bowl and add the melted butter.
  • Stir well until the mixture becomes sticky.
  • Prepare a springform: coat the bottom with parchment paper and grease the sides with cooking spray.
  • Transfer the mixture to the springform. Press with the back of a spoon to spread it evenly.
  • Take it to the fridge until you prepare the topping.

Topping

  • Mix the mascarpone with the cream cheese at medium speed until fluffy.
  • Stir in the lemon zest and honey.
  • Add the lemon juice and the coconut oil little by little and mix at low speed.
  • Take the crust out of the fridge and cover with the cheese mixture.
  • Refrigerate for at least 4 hours before serving.
Like this recipe?Follow @FoodForNet on Pinterest!
Category: Original RecipesTag: Cakes
A packet of McDonald's chips against a red and yellow background, highlighting the idea of McDonald's birthday cakes

45 Stunning McDonald’s Birthday Cake Ideas

Quick Lemon Pound Cake with Berries and Honey Mascarpone Cream

Quick Dark Chocolate Cake with Peanut Butter Frosting and Chocolate Ganache

Two 21st birthday cake ideas, one with a passed out man and another that's more elegant with plenty of toppings

Fantastic 21st Birthday Cake Ideas, So You Can Celebrate In Style

20 Gluten-Free Key Lime Pie Recipes…Yummy!

Three different types of cakes, highlighting some of the many delicious cake flavor combinations

26 Amazing Cake Flavor Combinations That You Can’t Miss

A tall birthday cake made from fruit, with watermelon as the base, then plenty of fruit stuck onto it

Try A Birthday Cake Made Of Fruit This Year (42 Stunning Ideas)

free weight in with donuts in stead of weights on the ends. unhealthy vs healthy foods concept (thumbnail)

25 Gluten-Free Donut Recipes (Glazed, Filled & Fruit+)

Previous Post:Quick & Hot Crispy Wings
Next Post:Quick Fried Chicken Sandwich with Spicy Aioli

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Sidebar

About The Owner

cooking bbq pizza outside

Hi! My name is Rick and foodfornet.com is just a website about food and drink that I like. That includes sous vide, slow cooking, grilling, smoking, and homemade pizzas.

I also make my own beer, wine, cider, kombucha, and sake… and am a whiskey enthusiast! 🍕🍺🥩🥃

Quick & Easy Quick Chocolate and Whiskey Ice Cream

Slow Cooker Coq Au Vin

Slow Cooker Fish Curry

Slow Cooker Moqueca (With Shrimp & Tilapia)

Gluten-Free Calzone Recipe

Citrus-Balsamic Pork Chops

Original Recipes

Lemongrass-Clam Rice

Sous Vide Cajun-Spiced Chicken Breast

Affogato with Lavender Shortbread, and Cynar

Chicken Embutido

Lemony Beef with Rosemary Potatoes

Oat Flour Pizza Dough Recipe

Gourmet Food

Artisanal Beverages

Comfort Food

Comfort Food (Featured Image)

Copyright © 2025 Food For Net
Privacy Policy · Cookie Policy · Affiliate Disclosure · Accessibility Statement
Blog · Instagram · Twitter · Pinterest

FoodForNet.com is a member of the Amazon Associates affiliate program. We earn commissions from qualifying purchases through affiliate links.