There’s something about warm cheesecake with a soft center that just feels next level.
But these go even further.
Golden on the outside, smooth and creamy inside, with a warm honey lava center that slowly flows out when you cut into them. Soft, rich, and perfectly balanced with that natural sweetness.
What you’ll need
For the cheesecake base:
• 8 oz cream cheese (softened)
• ¼ cup sugar
• 1 egg
• ½ tsp vanilla extract
• ¼ cup heavy cream
For the crust:
• 1 cup crushed graham crackers
• 3 tbsp melted butter
For the honey center:
• ¼ cup thick honey
• 1 tbsp cornstarch (optional, for slight thickness)
How it comes together
Start by mixing the crushed graham crackers with melted butter, then press into a lined square pan to form a base.
In a bowl, beat the cream cheese, sugar, egg, vanilla, and heavy cream until smooth and creamy.
Pour half of the cheesecake mixture over the crust.
Add small spoonfuls of honey in the center layer, then gently cover with the remaining cheesecake mixture.
Bake at 325°F (160°C) for about 25–30 minutes until set but still slightly soft in the center.
Let it cool slightly, then cut into cubes.
The best part
Cut one cube while it’s still slightly warm.
That honey center slowly flows out, blending into the creamy cheesecake for a smooth, rich, and lightly sweet bite.
It’s soft, golden, and incredibly satisfying.
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