Isaac Carew's honey and herb cheesecake

Isaac Carew's honey, rosemary and thyme cheesecake. Inspired by summer flavours and moreish treats, this honey cheesecake is a crowd pleaser...

Brought to you by The Groovy Food Company

Isaac Carew's Honey, Rosemary & Thyme Cheesecake: This honey and herb cheesecake recipe is by The Groovy Food Company

If you’re looking to bake something delicious and tasty for your Mum for Mother’s Day…. The honey and herb cheesecake is a crowd pleaser and will be sure to disappear quickly. honey and herb cheesecake

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For the base

  • 200 g gingernut biscuits, crushed
  • 80 g coconut oil
  • 1 sprig of rosemary
  • 25 g caster sugar

For the cheesecake

  • 300 g cream cheese
  • 125 g coconut sugar
  • 2 vanilla pods, seeds only
  • 280 ml double cream
  • 150 g crème fraîche

For the topping

  • 3 sprigs of thyme
  • 70 g honey


For the base, finely chop the rosemary and crush biscuits in a bowl.
In a pan, heat coconut oil, stir in sugar, add the rosemary and crushed ginger nuts. Take off the heat once the butter has melted and mix until well combined.
Place the base mixture in a 23cm lined tin and press down until firm. Pop in the fridge to chill and set for one hour.
In a large bowl, combine all of the cheesecake ingredients and whisk until the mixture thickens and sets.
Remove the set base from the fridge and pour the cheesecake mixture in. Tap on a flat surface to even out the layer and place back in the fridge to set for minimum of 3 hours.
To serve, warm the honey in a pan and drizzle over the top of the cheesecake, adding a sprinkle of thyme to taste. Voila! A delicious taste of summer on a plate!

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