Succulent Succotash: No-Bake Honey Cheesecake

Testing recipes for a cooking contest entry is quite a challenge. There’s the cooking, and there’s cooking with the required ingredients and a bunch of rules. This recipe “failed miserably” as a contest entry because one of the genius ideas I had in theory within the realms of the required ingredients, didn’t translate well on a plate. But that’s okay – I used my lemons to make this No-Bake Honey Cheesecake.



  • Bosc Pears (Use any kind of canned fruit topping you want if laziness strikes.)
  • 6-10 Tbsp Honey / Sweetener to taste (Substitute with whatever sweetener you want.)
  • 8 oz package cream cheese (I used regular store-brand cream cheese. I refuse to buy low fat.)
  • 1 tsp lemon juice (Do not use Kalamansi. It will taste bitter. I learned this the hard way.)
  • 1 cup heavy whipping cream
  • Biscoff cookies (If you cant find Biscoff cookies, gingerbread/spiced cookies should work as a substitute.)

Special Equipment:

  • Muffin Tray & Aluminum Foil or Cupcake Liners (Because I dont have a springform pan)
  • Electric Beater / Stand Mixer


1. In a chilled bowl (run your bowl under cold running water, or stick it in the freezer), beat 1 cup of heavy whipping cream until stiff. Add cream cheese and honey. Honey has different levels of sweetness, depending whether you are using supermarket honey or organic local honey. I would say start it at 4 tablespoons and work your way up, adding 1 tablespoon at a time. If using white sugar, add 2 tablespoons to start and work your way up to desired sweetness. Add Lemon Juice at this stage.

2. Pour onto sprinform pan and freeze. If using muffin tins, line it with cupcake liners or aluminum foil, pour in and freeze.

3. Right before serving, peel and slice pears, arrange them into a fan shape on a  sheet of foil on a cookie sheet. Drizzle honey on it then bake for 5 minutes at 400, or until pears are softened. (If you have a torch, use that with sugar instead!)

4. Serve your cheesecake topped with fruit and surrounded with a generous serving of crushed Biscoff cookies. Make it ahead for a party – this keeps very well in the freezer.

Welcome to a new column in Cooking with Stellaaa! Succulent Succotash features the recipes that didn’t make it as a cooking contest entry for one reason or another which I have managed to turn into something good. The name comes from Sylvester’s “Sufferin’ Succotash,” the catchphrase he says to show his annoyance and surprise. However, there is more succulence than suffering in these recipes…

This column is for all of us who have managed to turn our disasters into decadence.

“Failure is the condiment that gives success its flavor.” 
― Truman Capote

7 Responses to “Succulent Succotash: No-Bake Honey Cheesecake”
  1. Wow! This is my kind of cheesecake. I’ll have to definitely try it.

  2. Hi Stella! Trying out this dessert now…where does the lemon juice go?

  3. in the cheesecake itself. Oops.

Check out what others are saying...
  1. […] I’ve only used it once, and it made this beautiful No-Bake Honey Cheesecake! […]

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