Everyone loves homemade cake. Most people don’t like the mess and stress that comes with making one. First, you have to make the batter, get it into the pan and stick it into the oven. Then you have to mix the icing, which always comes out thinner than it should. Meanwhile, the kids are fighting over who gets to lick the spoon and the dog starts to bark because of all of the commotion. It’s at this point you realize that you forgot to hit the “start” button on the oven timer and your cake is overcooked. After it’s all said and done you have a huge mess to clean up and nothing to show for it. Over time I have turned to this recipe more and more often to save myself time and sanity. I hope you enjoy today’s recipe, Short, Sweet, and Stressless Cheesecake!
If you are looking at some of these pictures and thinking “this doesn’t look like any cheesecake I have ever seen,” that’s because there isn’t just one style of cheesecake! When most people think of cheesecake they think of New York Style Cheesecake, which normally has a graham cracker crust and fruit on top. There are actually dozens of different types, with different textures and flavors!
This cheesecake is meant to be paired with your favorite coffee cookies. If you are more of a fan of New York style cheesecake you can opt to throw the cookies in a blender or food processer and make your own cookie crust! Just lay the crumbs in the pan before you add in the filling.
Although it may not look like it, cheesecake is pretty sturdy without a crust. The density of the cream cheese keeps the form of the pan after it sets. No crust required!
Refrigeration is the most important part of cheesecake. It helps it set and mold shape up. Just be aware that it cant stand up to the heat! it will start to sweat and melt. If you are taking your cheesecake to a family event or with you on the road, be sure to pack it in a cooler and know if there will be a fridge around afterward to keep leftovers!
If you want to add a little flair to your cake you can add textures to the top of your cake! The softness of the cream cheese makes it very impressionable. To get the honeycomb effect on this one, I used a dotted silicone hot pan and lightly pressed it into the top. Since there is not a lot of icing to style it’s a fun way to get creative!
A great cake topper is a Pure Southern Honey honeycomb. It adds a little depth, texture, and extra sweetness to your new favorite desert! Buy one of our honey jars with the comb inside and you will have everything you need to bring this recipe together.
- 1 sleeve of Gram crackers
- ¼ cup of Pure Southern Honey
- 1 Teaspoon of Vanilla Extract
- ¾ cup of Confectioners Sugar
- 1 cup of cream
- 1 packet of cream cheese
Even though today’s recipe is fairly short, let’s stay in the good habit of meal prepping. Even though cheesecake is a cake, you don’t have to bake it, so no need to preheat anything. We are just going to dive right into it. If you have a springform pan, go and find it. If you have no idea what that is, then don’t worry about it. Just grab a loaf pan. Grab a large mixing bowl and add in the vanilla, sugar cream cheese, and Pure Southern Honey. Mix and whisk until it has a creamy consistency. Now put the cream into a separate bowl and whip that until thick. When that’s done, combine the two and stir, be careful not to over mix. Then add the mixture into the pan. Put the pan in the fridge and have it set overnight. Serve with biscuits, graham crackers, or your favorite cookies!