Mini Honey Cheesecakes

Sweetened with all-natural honey, these mini cheesecakes are a great addition to any celebration! The perfect sized treat with a rich honey flavor that will have you going back for seconds!

Mini Honey Cheesecakes
Servings 12 mini cheesecakes
Author Joshua Snyder
Prep time
20 Min
Cook time
18 Min
Inactive time
2 Hour
Total time
2 H & 38 M

Mini Honey Cheesecakes

Sweetened with all-natural honey, these mini cheesecakes are a great addition to any celebration! The perfect sized treat with a rich honey flavor that will have you going back for seconds!

Ingredients

Graham Cracker Crust
Cheesecake Filling
Honey Whipped Cream

Instructions

Notes

For the honeycomb decorations, I used a silicone mold and candy melts.

Nutrition Facts

Calories

361.26

Fat (grams)

25.77

Sat. Fat (grams)

14.9

Carbs (grams)

29.82

Fiber (grams)

0.41

Net carbs

29.42

Sugar (grams)

23.43

Protein (grams)

4.88

Sodium (milligrams)

230.01

Cholesterol (grams)

101.94
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Directions

1. Preheat oven to 325 degrees and line a 12-count muffin tin with paper baking cups.

2. In a medium bowl, add the graham cracker crumbs, butter and honey.

3. Mix with a fork until the mixture has the consistency of wet sand. Set aside.

4. Spoon in the graham cracker mixture evenly into baking cups.

5. Press down firmly with fingers or back side of a 1/3 cup measuring cup.

6. Bake for 5 minutes. Remove from oven and let cool.

7. In a large bowl or the bowl of a stand mixer, add the cream cheese and sour cream.

8. Beat together until smooth and creamy.

9. Add the honey and vanilla and mix until incorporated.

10. Add the eggs and mix on low speed until combined. Then mix on medium speed until light and fluffy.

11. Using a 1/4 cup scoop, evenly fill the muffin cups almost to the top. Do not overfill.

12. Bake for 16-18 minutes until cheesecake is mostly set.

13. Remove from oven and let cool on countertop.

14. Place in refrigerator for 1-2 hours to let set completely.

15. Gently remove mini cheesecakes from paper cups.

16. Make honey whipped cream topping. Pour heavy whipping into a chilled bowl of a stand mixer or a large, chilled metal mixing bowl.

17. Using the whisk attachment, whip the cream on medium until it begins to thicken a little. Add the honey to the cream.

18. Increase speed to medium-high and mix for another minute or two on high speed until stiff peaks form.

19. Using a spoon or a pastry/frosting bag, add a dollop of the remaining whipped cream to each of the cheesecakes.

20. Keep in refrigerator until ready to serve. Drizzle honey over each cheesecake before enjoying!