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Dessert Recipes

Honey-Glazed Cheesecake Recipe Is the No-Bake Sweet Treat You’ve Been Craving

Our graham cracker crust is the perfect base for this treat — so delicious topped with berries.

There’s something about berry season that gets us in the dessert-making mood — those fresh, juicy gems really do make any treat even sweeter. One of our favorites? This Honey-Glazed Cheesecake recipe topped with a packed layer of strawberries. Yum! And since it’s no-bake easy, it’s perfect for making during the warm summer months when no one wants to turn on an oven.

It all starts with a buttery graham cracker crust that’s pressed right into the pan. Over years and years of making cakes in the Woman’s World test kitchen, our pros came up with this clever trick that prevents the crust from being lumpy and uneven. Simply spritz the bottom of a drinking glass with a bit of cooking spray, then use the base to press crumbs in place. The flat surface provides firm, even pressure that ensures uniformly thick results, plus the rounded sides help you reach every nook of the springform pan.

For more fruity-licious desserts, check out our Cheesecake with Raspberry Sauce and Berry Mini Cheesecakes.


16 serving

Total Time

Prep Time


  • 1 ¾ cups graham cracker crumbs
  • 5 Tbs. + 1 cup sugar
  • 7 Tbs. butter, melted
  • 1 ¼ cups heavy cream
  • 3 (8 oz.) pkgs. cream cheese, at room temp.
  • 2 tsp. vanilla extract
  • 2 (.25 oz.) envs. unflavored gelatin
  • 3 Tbs. honey
  • 7 cups strawberries, trimmed


• Coat 9”x3” springform pan with cooking spray. In bowl, combine graham cracker crumbs and 3 Tbs. sugar; stir in butter. Evenly press over bottom and 1” up side of pan. Chill until set, 20 min.

• On medium-high speed, beat heavy cream and 2 Tbs. sugar until stiff; reserve. In separate bowl, on medium, beat cream cheese and remaining 1 cup sugar until smooth; beat in vanilla. 

• In 1-qt. microwave-safe bowl, stir ⅓ cup water into gelatin; let stand until water is absorbed, about 5 min. Microwave 10–15 sec. until melted. Stir in 1 cup cream cheese mixture (if lumps form, microwave mixture in 15-sec. intervals until smooth). Stir gelatin mixture back into remaining cream cheese mixture. Fold in reserved whipped cream. 

• Transfer to pan. Cover; chill at least 6 hrs. or overnight. Run knife around cake edge; remove side of pan. Transfer cake to platter. Spread with honey. Top with berries.


  • Calories: 480 kcal
  • Fat: 26 gram
  • Saturated Fat: 17 gram
  • Protein: 4 gram
  • Carbohydrate: 57 gram
  • Fiber: 3 gram
  • Cholesterol: 80 mg
  • Sugar: 45 gram
  • Sodium: 240 mg
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