Lemon & Honey Cheesecake

Upgrade your cheesecake game by making this impressive-looking “twist” on a classic. Lemon zest and honey add the sophisticated flavors to this cheesecake that’s perfect for a summer dessert.
  • Servings: 8-10
  • Prep Time: 15 minutes
  • Chill Time: 5 hours


  • 2 sleeves of graham crackers, crushed
  • 4 tablespoons unsalted butter, melted
  • 2 (8-ounce) packages cream cheese, room temperature
  • 1 teaspoon vanilla extract 1 cup powdered sugar
  • ½ cup sour cream
  • ¾ cup heavy whipping cream, cold
  • Lemon slices
  • Grated zest of 1 lemon
  • ½ cup honey


1. Spray a 9-inch springform pan with cooking spray. In a medium bowl, combine the graham crackers and melted butter. Press into the bottom of the springform pan.
2. In the bowl of a stand mixer, beat the cream cheese, vanilla, and powdered sugar until smooth. Add the sour cream and whipping cream. Beat until thick and creamy, about 5 minutes. Pour the filling over the crust and refrigerate for at least 5 hours, or overnight.
3. When ready to serve, top with lemon zest and lemon slices and drizzle with honey.

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