Honey Sweetened No Bake Cheesecake Filling

I wanted to post some chocolate cherry brownies today, but I’m having trouble with the laptop the pictures are on. As in, I can’t get it to go on. 

I’ve seen a lot of comments about how insanely hot it is in some parts of the US. So I thought for July 4th, I’d try to think up something that didn’t have to be baked. First I made coconut almond tarts to go with some Greek yogurt pastry cream, which is currently sitting in its soupy state in the fridge. Then I made some of this cashew cream cheesecake stuff which seems to be so poplar. It was disgusting. I actually had to get rid of it it was so bad. And I never do that.

And then I found these chocolate cups a friend gave to us a few years ago (chocolate doesn’t expire, okay?) and wanted to find a way to use them up. And I finally succeeded! Yay.

This filling tastes nice and light and not too sweet at all. It tastes lightly of honey and I loved it with the fruit. 

If you don’t have chocolate cups, you could just put the filling in a graham cracker crust, sugar cookie crust, or whatever crust you like. You’d probably have to double the recipe, though. And this isn’t nearly as sweet as your typical no-bake cheesecake and if you don’t like honey, just use some powdered sugar.

Happy 4th of July to everyone in advance! And if you’re not in the US, just have a super week! :)

Honey Sweetened No Bake Cheesecake Filling

  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 14 mini chocolate cups


  • 8 ounces (225 grams) cream cheese
  • 4 ounces (113 grams) Greek yogurt, mine was 10% but I imagine 2% would work too
  • 3 - 4 tablespoons (60 - 80 grams, depending on how sweet you like things) honey
  • 1 teaspoon vanilla


  1. Mix everything together with an electric hand mixer until well combined. Spoon or pipe into the cups and store in the fridge until serving and only put the fruit on right before serving. The filling will harden a little as it chills. Yields enough for about 14 little chocolate cups.


  • People in Europe (probably the rest of the world too, but I'm not sure): Take 300 grams of cream cheese and with a linen kitchen towel, wring out the whey until it's the consistency of American cream cheese. This will be a runny mess if you don't drain it! After draining, it should be about 225 grams.

Recipe by  | www.texanerin.com

Pin post on Pinterest Share post on Facebook Share post on Twitter Share post on Google+

19 comments on “Honey Sweetened No Bake Cheesecake Filling” — Add one!

  • Erin says
    July 9, 2012 @ 10:16 pm

    Crunchy Creamy Sweet – Thanks! :)

  • Crunchy Creamy Sweet says
    July 8, 2012 @ 6:45 am

    I love the cups – adorbs! You say cheesecake and I'm there!

  • Erin says
    July 7, 2012 @ 9:33 am

    Lakskmi – Thank you. I'm happy you like it. :)

  • Lakshmi @Purevegetarian says
    July 6, 2012 @ 3:41 pm

    I've been playing with the idea of chocolate cups filled with different sweet substances for some time and like your recipe a lot. Sounds and looks delicious.

  • Erin says
    July 5, 2012 @ 11:12 am

    Becca – Oh no. I hope everyone and everything is okay back at home. And are you enjoying Europe?! I hope you're having a great time!

    Baltic Maid – That's what our friend gave us these cups for! It was together with Eierlikoer. I hope people have these cups in the US and it's just not a German thing. I had never seen them before. I'm happy to have brought back a memory for you. :)

  • Baltic Maid says
    July 5, 2012 @ 9:53 am

    Ohhh,these chcolate cups remind me of my grandma… On very special occasions she used to serve egg nog in these little cups… Thanks for bringing that memory back… <3

  • Becca says
    July 4, 2012 @ 9:19 pm

    When I left Colorado a week ago it was supposed to be 100 degrees and there were three fires blazing in different parts. I'm on vacation now and don't know how the weather is, but I hope it's better when I get back. Anywho these look do cute in the little chocolate pots :) and I happen to have local raw honey in my pantry do I'll have to give this a go sometime. :)

  • Erin says
    July 3, 2012 @ 10:57 pm

    Jessica – Thank you! :)

    Miryam – I didn't have time to make the muffins today because another food blogger was in town and we baked. It was so fun! I can't wait until we meet up one day. I keep saying it but it's so true! It'd be SO fun. :) It stinks that you'll have to close your blog for the month but maybe it'd be nice to have some time off? Or maybe not! I'm sure you'll find out. :)

    Sarah – Thanks! I think so too. :)

    Chung-Ah – Oh, that is a good idea! Thanks. :)

  • Chung-Ah | Damn Delicious says
    July 3, 2012 @ 9:53 pm

    How cute! And I love how easy they are to make. These would be perfect for a dinner party.

  • Baking Serendipity says
    July 3, 2012 @ 6:44 pm

    I love these chocolate cups! They are the perfect cheesecake vehicle :)

  • eatgood4life.blogspot.com says
    July 3, 2012 @ 4:17 pm

    Ah too funny!! I need to bake something as well. My son just ate the last gluten free cupcake but I am out of honey and I wanted to make a banana bread using honey. Will see. We are going on our trip this Friday and I think I am going to have to close the blog for a few weeks so I will only have a couple of more posts at most :-( for the next month.

    Send me the recipe when ever it is good for you. I can wait until your post it, no worries. I won't be baking for the next month much since I will not be in my kitchen!!

  • Jessica@AKitchenAddiction says
    July 3, 2012 @ 4:16 pm

    Love these! They are so fun! I love the little cups!

  • Erin says
    July 3, 2012 @ 9:04 am

    Katrina – Thanks!

    Heather – I feel the same. Anything with cream cheese is fine by me. :)

    Heidi – Post it, post it! I made ice cream with cottage cheese, yogurt and honey and I was so proud of myself, but then I thought, "Who in the world would actually make ice cream with cottage cheese? It sounds terrible." So I didn't post it. But I'd love to see your recipe! :)

    Miryam – Just google cashew cream cheesecake. You'll find lots of recipes! I don't want to link to the one I made just because it'd be rude. Oh Miryam. I am so behind with posting. I'll aim for next week with the apricot muffins because I have the pictures, but I still need to make them again. They were too moist! Or as soon as I make them again and have the recipe perfect I can email it to you. I think I'll even make them again today because I just ate the last one. :)

  • eatgood4life.blogspot.com says
    July 3, 2012 @ 12:53 am

    Cashew cream cheese stuff? I would like to try it to see how really disgusting that could actually taste, I am curious :-)

    The chocolate cups are a few years old? Like you said, chocolate does not expire :-)

    Well these look adorable. I am sure they were super fun to eat as well. By the way, when are the peachy muffins you posted on FB coming? I can't wait for the recipe :-)

  • Heidi @ Food Doodles says
    July 3, 2012 @ 12:44 am

    Cute chocolate cups! And the filling sounds so good. I made something similar with yogurt and cottage cheese and sweetened with honey that I've been debating whether to post or not. This sounds WAY better! :D

  • Heather@the simple lens says
    July 2, 2012 @ 11:58 pm

    Ha! What a great idea! I'm definitely going to have to give this a try – it's hard to turn down pretty much anything with cream cheese :)

  • Katrina @ Warm Vanilla Sugar says
    July 2, 2012 @ 11:58 pm

    I am totally in love with these! They are gorgeous!

  • Erin says
    July 2, 2012 @ 11:51 pm

    Marina – Thank you! And yeah, I just read it somewhere, you know. :)

  • Marina@Picnic at Marina says
    July 2, 2012 @ 9:59 pm

    Your cups look really good, and yes, chocolate never expires not that I know about it from experience, though…:)


Comments? I’d love to hear from you!

Your email address will not be published. Required fields are marked with *


Comments are moderated. If you don’t see your comment immediately, don’t panic… it went through! Thank you so much for taking time to leave feedback!

Please help others by rating the recipe: