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Honey Cheesecake in a cocktail glass with a hand drizzling the Honey-Thyme Drizzle.

Honey Cheesecake with Honey-Thyme Drizzle | No-bake Dessert

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4.9 from 8 reviews

  • Author: Carlos Leo
  • Total Time: 4 hours 20 minutes
  • Yield: 8 servings 1x


Quick & easy no-bake honey cheesecake made with Labneh cheese and cream cheese filling sweetened with raw wildflower honey, with a crust made with amaretti cookies. Right before serving add the lemon honey-thyme drizzle.


Units Scale


  • 2 cups Amaretti cookies
  • 1/4 cup + 2 tablespoons melted, unsalted butter
  • 2 teaspoons chopped lemon thyme herb

Cheesecake filling:

  • 16oz (2 x 8oz packages) room temperature cream cheese
  • 1 + 2/3 cups Labneh cheese (see alternative in recipe post if you can't find)
  • 1/4 cup raw honey
  • 1 teaspoon (1 lemon) finely zested lemon zest
  • 2 teaspoons fresh lemon juice
  • 1/4 teaspoon sea salt

Honey drizzle:

  • 1/3 cup raw honey
  • 1 + 1/2 teaspoons lemon thyme herb
  • 1 teaspoon lemon zest


  1. Place the Amaretti cookies in a clean plastic bag and crush them finely with a rolling pin.
  2. Mix the melted butter and chopped lemon thyme together in a bowl. Combine well.
  3. Add the cookie mixture to the bottom of 4 cocktail glasses or ramekins. The amount of crust will depend on the size of your dish, but should be around 3-4 Tablespoons per glass. Press it down to form an even layer. Set aside in the fridge.
  4. Add the cream cheese to a large bowl, along with the Labneh cheese, honey, lemon zest, lemon juice, and sea salt. Mix using a handheld mixer until is well combined and a smooth texture.
  5. Divide cheesecake filling between the four crusted cocktail glasses, and refrigerate for at least 4 hours.
  6. When the cheesecake is set, in a small saucepan warm on low heat the honey, lemon thyme leaves & lemon zest. It will take less than two minutes.
  7. Remove from the heat and let it cool just a bit. Then drizzle over the cheesecake in the glasses.


The recipe will have 8 servings if you make it in a 9" pie mold. Individual serving glasses will depend on the size of the glasses, and how full you make them. I personally serve an oversize serving and got 4 servings, and a tiny "cook's sample" for myself. The nutritional information & recipe is based on 8 serving.

Vitamin A 13%, Vitamin C 3%, Calcium 9%, Iron 5%, Vitamin B12 4%, Vitamin E 3%, Vitamin K 8%

  • Prep Time: 20 minutes
  • Category: Dessert
  • Method: no-bake
  • Cuisine: International


  • Serving Size: 1/3 cup aprox
  • Calories: 408
  • Sugar: 27.5 g
  • Sodium: 586.3 mg
  • Fat: 25.7 g
  • Carbohydrates: 39.4 g
  • Protein: 7.3 g
  • Cholesterol: 59.9 mg
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