Ingredients
Scale
- 2 cups crushed honey nut cornflakes
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- ¼ cup honey, for drizzling
- Pecans or walnuts, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C). Combine crushed honey nut cornflakes with melted butter and press into a springform pan for the crust.
- Beat softened cream cheese and sugar together until smooth. Add vanilla extract and mix well.
- Whip heavy cream until soft peaks form and fold into the cream cheese mixture.
- Pour the filling over the crust and refrigerate for at least 4 hours until set. Drizzle honey and garnish with nuts before serving.
Notes
- Store in the refrigerator in an airtight container for up to 5 days.
- Drizzle with additional honey and top with fresh fruits for a gourmet touch.
- This cheesecake can be made a day in advance for convenience.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 20g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg