This creamy honey cheesecake is a baked cheesecake with a buttery graham cracker crust, flavored with honey and finished with fresh raspberries and an extra drizzle of honey. It’s light, creamy, and perfect for spring and summer when raspberries are in season.
This post was created in partnership with Local Hive™ Honey; all opinions are my own.
This recipe was developed with Local Hive™ Honey Washington Raspberry Honey in mind. The honey is folded into the batter so the cheesecake bakes with a delicate honey flavor. After chilling, the cake is topped with fresh raspberries and an extra drizzle of honey for brightness and sweetness.
If you enjoy cheesecake, try other variations like Strawberry White Chocolate Cheesecake, Ultimate Triple Chocolate Cheesecake, or Monster Cookie Cheesecake for more inspiration.
Why This Recipe Works
- Graham cracker crust: Simple to make and provides a crisp, buttery base that complements the creamy filling.
- Honey cheesecake: Baked for a smooth, dense, and extra-creamy texture thanks to the addition of sour cream and honey.
- Fresh raspberries: Bright, tart berries on top balance the sweetness and highlight the raspberry notes in the honey.
Ingredient Notes
Below are key ingredient tips. The full ingredient list appears in the recipe card.
- Graham crackers: This recipe uses about two sleeves (2 1/2 cups) of graham crackers, processed into fine crumbs.
- Brown sugar: Light brown sugar works well, but dark brown sugar can be used for a deeper molasses note.
- Cream cheese: Use full-fat cream cheese and bring it to room temperature (about 2 hours) for a silky batter.
- Sour cream: Full-fat sour cream improves texture and should also be at room temperature.
- Local Hive™ Washington Raspberry Honey: A light, floral honey with raspberry blossom notes that pairs beautifully with fresh berries.
- Eggs: Use large eggs at room temperature to help the batter combine evenly.
- Raspberries: Fresh raspberries are best for topping; they add color and a bright contrast to the rich cheesecake.
What Honey to Use
A light, floral honey such as Local Hive™ Washington Raspberry Honey works especially well here because it brings subtle raspberry blossom notes to the filling without overpowering the cream cheese. The fresh raspberries on top echo those flavors for a cohesive dessert.
Step-by-Step Instructions
This cheesecake is easiest with a stand mixer or hand mixer. Follow these steps for a smooth, crack-free result.
STEP 1: Mix the crust. Pulse graham crackers in a food processor until fine. In a small bowl, combine the crumbs, brown sugar, and melted butter until evenly moistened.
STEP 2: Bake the crust. Press the crumb mixture into a greased 9-inch springform pan, forming the crust up the sides about halfway. Bake at 325°F for 12 minutes to set and prevent sogginess.
STEP 3: Beat the cream cheese and sugar. In a large bowl, beat room-temperature cream cheese on high for 1 minute until smooth. Add granulated sugar and beat again until combined, scraping the bowl.
STEP 4: Add wet ingredients. Mix in sour cream, honey, salt, and vanilla until creamy. Add eggs one at a time on low speed, mixing just until incorporated to avoid adding air.
STEP 5: Bake the cheesecake. Pour the batter over the baked crust. Place the springform pan in a water bath and bake at 325°F for about 70–80 minutes, or until the edges are set and the center has a slight wobble.
STEP 6: Cool and chill. Turn off the oven, crack the door, and let the cheesecake sit in the oven for 30 minutes to cool gradually. Transfer to a wire rack to cool completely, then wrap and chill in the refrigerator for at least 6 hours or overnight for best texture.
STEP 7: Decorate. Remove the springform pan once the cheesecake is fully chilled. Top with fresh raspberries and a drizzle of honey before serving.
Preventing Cheesecake Cracks
To avoid cracks: make the batter very smooth before adding eggs, add eggs on low speed to minimize incorporated air, bake in a water bath to provide gentle, even heat, and cool the cake slowly by leaving it in the oven with the door slightly open for 30 minutes after baking.
Water Bath Tips
A water bath creates a humid oven environment that prevents the surface from drying and cracking. Two reliable methods:
- Place the springform pan inside a 10-inch cake pan, then set that cake pan inside a roasting pan. Fill the roasting pan with hot water about halfway up the sides of the cake pan. This method minimizes any chance of water reaching the crust.
- Wrap the springform pan tightly twice with aluminum foil, set it in the roasting pan, and fill with hot water halfway up the springform pan. This works but requires careful wrapping to prevent leaks.
The first method is recommended to avoid soggy crusts.
How to Easily Remove Cheesecake from the Pan
Spray the springform pan with nonstick spray, line the bottom with a parchment circle, and spray again. After chilling overnight, the ring should release easily. If needed, run a thin knife around the edge before unlatching. To remove the base and parchment, tilt the cake on its side and slide them away gently.
FAQ
Yes. Chill the cheesecake in the fridge for at least 6 hours or overnight, then wrap tightly in foil or plastic wrap and freeze up to 30 days. Thaw for about 2 hours before decorating.
Yes. Divide the crust and batter for smaller portions and bake in a muffin pan lined with liners for about 18–20 minutes. Mini cheesecakes typically don’t require a water bath.
Fresh berries of any kind work well. You can also top with a simple fruit glaze or keep it plain with just honey.
Storing and Freezing
Store the cheesecake covered in the refrigerator in an airtight container or cake carrier for up to 5 days.
Freezing
Freeze individual slices wrapped tightly in plastic wrap or stored in an airtight container for up to 30 days. Thaw 1–2 hours before serving.
Other Cheesecake Recipes to Try
If you make this recipe, please leave a star review. Tag on Instagram @stephaniesweettreats if you share photos — I’d love to see your creations!
Creamy Honey Cheesecake
Print Recipe
Ingredients
Graham Cracker Crust
- 2 1/2 cups Graham cracker crumbs, 2 packets of graham crackers
- 1/8 cup Brown sugar, packed, light or dark
- 10 TBSP Unsalted butter, melted
Honey Cheesecake
- 32 oz Cream cheese, room temperature
- 1 cup White granulated sugar
- 1/2 cup Sour cream, room temperature
- 1/3 cup Local Hive™ Honey Washington Raspberry Honey
- 1/2 tsp Salt
- 1 tsp Pure vanilla extract
- 4 Large eggs, room temperature
- Fresh raspberries, for topping
- Local Hive™ Honey Washington Raspberry Honey, for topping
Instructions
Graham Cracker Crust
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Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick spray and line the bottom with a parchment circle; spray again.
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Pulse graham crackers to fine crumbs. In a bowl, combine crumbs, brown sugar, and melted butter until evenly moistened.
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Press crumbs into the pan, forming the crust up the sides halfway and compacting the bottom. Bake for 12 minutes.
Honey Cheesecake
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Beat cream cheese on high for 1 minute until smooth. Add sugar and beat again, scraping the bowl as needed.
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Mix in sour cream, honey, salt, and vanilla until creamy. Add eggs one at a time on low speed and mix until just combined.
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Pour the batter over the prepared crust.
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Prepare a water bath using either method described above to provide a moist baking environment.
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Bake 60–80 minutes until edges are set and the center slightly jiggles. Turn off the oven, prop the door open, and let sit 30 minutes.
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Cool on a wire rack, then cover and chill for at least 6 hours or overnight.
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Remove the springform ring and parchment. Top with fresh raspberries and drizzle with honey before serving.
Notes
Chill the cheesecake for at least 6 hours; overnight yields the best texture.