- digestive cookies/biscuits, crushed 140 g (5oz)
- Unsalted butter 70 g (2.5oz)
- Mascarpone cheese 150 g
- whipped cream (up 60%) 300 g (1 1/4 cup)
- Warm water 60 ml
- Gelatin 10 g (one fully rounded tbsp)
- Honey 20 g (0.7oz)
- egg yolk 1
- Water 25 g (0.9oz)
- Sugar 35 g (1.2oz) • 470 kcal
- Lemon juice 5 g (1 tsp)
- peaches in syrup 5-7 pieces
- yellow coloring
No-bake cheesecakes are so much easier to make than the baked versions. It’s quick to mix the ingredients together, and there is no risk of getting any cracks. The flavor of this Honey Cheesecake is sweet (thanks to the honey and sugar), rich (thanks to the mascarpone cheese), and has great texture thanks to the crunchy biscuit base. What makes this Honey Cheesecake really special, is the beautiful honeycomb design. It’s created by using cheap (sometimes even free) plastic bubble wrap. The ‘honeycomb’ holes are then filled with honey to create a BEE-autiful look! Want to impress your guests? Then make sure to serve them this creative Honey Cheesecake!
Add the crushed biscuits to a small bowl, and add the melted butter. Mix through.
Transfer to a cake pan lined with parchment paper, and press to form a base. Transfer in the fridge.
In a small bowl, mix together the warm water and gelatin.
Add a large glass bowl over a pan with hot water. Add the gelatin mixture, egg yolk, sugar, and honey.
Add mascarpone cheese and lemon juice and whisk again.
Take off the heat and whisk again.
Add the whipped cream and mix again.
Pour a little of the mixture onto the cookie base.
Add the peach halves.
Add the remaining cream mixture to cover the peaches, but leave a little of the mixture leftover to use for a topping. Refrigerate for about 30 minutes while creating the topping.
Add a few drops of yellow food coloring to the cream mixture and stir to combine. Pour on top of the cheesecake.
Add a round piece of bubble wrap on top (bubble side down) and freeze for 2-3 hours.
Carefully remove the bubble wrap to reveal a bubble design.
Use a piping bag to pip over the honey.
Recipe Tips and Notes
– The cheesecake needs enough time to set in the fridge to make sure it doesn’t run when you cut it. You can even store it in the fridge overnight!
– The gelatin and warm water shouldn’t be overmixed, otherwise the cheesecake won’t set properly.
– You can use this same recipe to make mini Honey Cheesecakes. Simply use small springform tins.
– If you want to make this cheesecake ahead of time (without the honey topping). After setting in the freezer, wrap the cheesecake (pan included) in aluminum foil and place in the freezer. Store it up to 3 months. Thaw in the refrigerator. Add the honey topping and enjoy!
– You can store this cheesecake in the refrigerator for up to 5 days.