If you’re like me, I am a very simple gal who enjoys luxurious and decadent foods with little to no patience to create them. So when I decided to gratify my sweet tooth by winging a no-bake cheesecake, all bets were off. Seriously!
Normally I am not a dessert kind of girl but when the urge comes along, its nothing stopping me from fulfilling my request. If you’re wondering why did I decide to do a Wildflower honey cheesecake..
Truth is… I recently received a gift basket from a friend that included this delicious honey by Savannah Bee and I was dying to use it in a recipe besides my daily tea and yogurt parfait. What better way to incorporate this rich natural sweeter than drizzling it on my cake.
And to kick it up another notch, I ditched the traditional graham cracker crust and used gingersnap cookies with a seasonal spice blend.
This recipe is the real MVP and a classic go-to since this recipe is easy as 1, 2, 3, EAT!
No Bake Wildflower Honey Cheesecake
No fuss, no fluff and best darn cheesecake you'll try. Less is definitely more when making this dessert.
Pour gingersnaps into a food processor and pulse until cookies are in tiny crumbles. Place cookies in a medium mixing bowl and pour melted butter in mixture. Then place in small round baking dishes. (Note; Press down at the bottom to ensure the crust is touching all sides)
In a Kitchen Aid mixing stand or large mixing bowl squeeze room temperature cheesecake into the bowl. Begin to whisk on low while pouring in confectioners sugar. Add vanilla and sparingly adding honey.
Once consistency is a semi thick and creamy texture. Begin to squeeze the filling in each baking dish. Then place in freezer for 3-4 hours. (Note the longer you keep in the freezer, the better they hold it's mold).
Check your cake and if its frozen then remove from the freezer and serve. Recommended garnishes; fresh fruit (blueberries and strawberries) or your favorite topping and drizzled honey on top.