Honey Yogurt Cheesecake



Time for the Blogging Marathon #94! As usual I am participating two weeks this month too. The first theme I chose was “Sweets without Refined Ingredients”.  I guess the title is so apt with the way I am trying to adjust my relationship with sugar and sweets in general.  The quantified eating done for a majority of this year has actually refined my tastebuds quite a bit. I can still take sugar in little, but I can’t take it if it goes overboard. I simply can’t touch it! Of late, I have been hating ice creams from out, since I feel it is overtly sweet. The latest I loved was Godiva, which was mildly sweet and creamy, but thanks to its price, I will keep it as a occasional treat! 😉


So coming back to the theme, we had to make sweets that didn’t have any refined ingredients, ie. sugar, all purpose flour or any unhealthy ingredient as such. Actually speaking, it isn’t tough! If you really keep your eyes and ears open, there are so many options of enjoying your sweets without feeling guilty. I decided to choose two natural sweetners and one zero calorie sweetner as a part of my recipes for this theme. You may have already guessed what I picked up for today – obviously, honey!




I already have a Honey Yogurt Cake which was once upon a time one of the best loved recipes on the blog. One thing I love about honey is that it so effortlessly sweetens anything you add it to. But there is one side to it, not everybody likes the sweetness of honey. I have a honey hater in the house called Rasha while her sibling can glug bottles of honey, so I have to hide it from her! Sharing with you some of my favorite honey sweetness…

White House Honey Oat Muffins

Chocolate Honey Granola

Orange Honey Bread

No Bake Dates Honey Cheesecake

Honey Buttermilk Ice Cream


This recipe was adapted from Anna Olson – oh, I love her Food Network shows and her bakes! Hers was a full cheesecake, but I downsized the recipe and baked it in ramekins for the ease of serving! Even though the recipe does take time for making the yogurt cheese and then the final cooling of the dessert before you can actually eat it, all in all, it’s a very easy and comforting dessert to have. I actually made this for the theme when I was on a little diet break and I ate two of the ramekins myself! *putting my head down in shame* 😀


They were really delicious and amazing for a treat. The subtle sweetness of honey blended amazingly with the cheesecake mixture of yogurt and ricotta cheese. My batter wasn’t smooth since my cheese had some lumps, so do make sure that the mixture is smooth, for a nice mouth feel. Off to the recipe…





5 from 5 votes

Honey Yogurt Cheesecake

Course Dessert
Cuisine Italian
Prep Time 2 hours 10 minutes
Cook Time 2 hours 40 minutes
Total Time 4 hours 50 minutes
Servings 4
Author Rafeeda


  • 200 gm ricotta cheese
  • 250 gm yogurt
  • 4 tbsp honey
  • 1 egg
  • 1 tbsp rosewater
  • Dried rose buds and honey for serving


  • Whisk together the cheese and yogurt. Drain in a muslin cloth set over a sieve for two hours.
  • Preheat oven to 180 degrees. Keep four ramekins ready.
  • Take out the drained yogurt cheese into a bowl. Whisk in the remaining ingredients.
  • Divide equally into the ramekins. Bake for 25 minutes.
  • Allow it to cool to room temperature and then set in the fridge till cold.


I didn't do a base for this cheesecake. But if you would like to, I suggest you do a base of ground walnuts and honey, it would be amazing!


Check out the Blogging Marathon page to see what the other Blogging Marathoners are doing this BM#94.


Join the Conversation

  1. Delicious! And I love that it’s crustless..

    1. Rafeeda AR Author says:

      Thanks a lot Angie…

  2. Fantabulous cheesecake and seriously i love this crustless, inidividual servings. Prefect a cheesecake lover like me.. This cheesecake rocks sis.

    1. Rafeeda AR Author says:

      Thank you so much Priyakka…

  3. 5 stars
    Honey yogurt cheese cake looks delicious. I never mixed yogurt and ricotta together but made sweets baking yogurt and ricotta separately. Combining these two, I am sure tasted amazing.

    1. Rafeeda AR Author says:

      It tastes different from the usual cheesecakes, but was delicious nevertheless! Thank you so much Usha…

  4. 5 stars
    Love these individual servings… great for portion control as well. I love ricotta and I will give this a try…

    1. Rafeeda AR Author says:

      Thank you so much Vidhya…

  5. 5 stars
    lovely consistency and with flavor of rose, must taste awesome!

    1. Rafeeda AR Author says:

      Thanks a lot Mir…

  6. Wow! This cheese cake looks amazing Rafee. I am so making this for myself. But will sub honey with a sweetener.

    1. Rafeeda AR Author says:

      Yes, of course you can! Thank you so much Gayathri…

  7. 5 stars
    I really need to try making a cheesecake. I am so scared to make cheesecake and every time I see something delicious like this, I am so tempted to make them. I am so tempted to try this.

    1. Rafeeda AR Author says:

      You can start off with no-bake dear… it is easier to make though getting the consistency may be the first challenge… and you will surely enjoy it! Thank you so much Sandhya…

  8. 5 stars
    Wow! that cheesecake looks amazing. Very interesting ingredients as well.

    1. Rafeeda AR Author says:

      Thanks a lot Harini…

  9. Wow, cheese cake looks so delicious.

    1. Rafeeda AR Author says:

      Thanks Sushma…

  10. surely this cake would have tasted great with ricotta cheese. it taste great and your honey yogurt cake simply looking delicious.

    1. Rafeeda AR Author says:

      Thank you so much Bhavana…

  11. Wow what a creamy and decadent dessert that is. Ricotta and yogurt must have made it so delicious and the use of honey makes it extra special.

    1. Rafeeda AR Author says:

      Thank you so much Pavani…

  12. Oh that dessert looks stunning and I must now think what to replace that egg..very nicely done Rafeeda..I am surely going to enjoy this series..you have a good collection of honey based dishes, will come back to read them!

    1. Rafeeda AR Author says:

      You can simply skip the egg and bake it little lesser time, just till set… just that the egg will add to its creaminess… Thank you so much Valli…

Leave a Reply

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

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.

The Big Sweet Tooth © Copyright 2021.
All rights reserved.
Customized & Maintained Host My Blog