How to make naturally sweetened honey and lemon cheesecake recipe

Honey and lemon cheesecake with chocolate sauce and raspberries

A light and delicious honey sweetened cheesecake topped with an indulgent chocolate sauce and fresh raspberries. This classic treat only requires the base to be baked; the filling just requires mixing and refrigeration for an hour.


6-8 people


For the base

  • 90g uncooked rolled oats
  • 25g ground almonds
  • 2 tbsp honey
  • 2 tbsp maple syrup
  • 75g unsalted butter, plus a little extra for greasing the tin

For the filling

  • 500g Italian mascarpone cheese
  • 1 tbsp honey
  • 1 tbsp maple syrup
  • 1 tbsp lemon juice
  • 1 tbsp lemon zest

For the topping

  • 2 tbsp organic cocoa
  • 1 tbsp honey
  • 1 tbsp maple syrup
  • 5-6 tbsp double cream
  • A handful of raspberries
  • Fresh mint leaves (to garnish)


  1. Preheat the oven to 160c / 170c fan.

For the base

  1. Grease an 8-inch loose bottom cake tin with a little butter.
  2. Slowly melt the remaining butter in a non-stick pan over a very low heat, then thoroughly stir in the oats, ground almonds, honey and maple syrup.
  3. Spoon the mixture into the cake tin and firmly press down to create an even base. Transfer the tin to the oven and bake for 15-20 minutes or until the base is golden brown. Remove the tin from the oven and place on a cooling rack. Allow at least 1 hour to completely cool down.

For the filling

  1. Add all the ingredients to a bowl and mix well. Cover with clingfilm and chill in the refrigerator.
  2. For the topping/chocolate sauce
    Add the cream and cocoa to a saucepan over a low heat and whisk well to thicken. Add the honey and maple syrup to sweeten to your likeness. Leave to one side to cool down.
  3. Add the filling to the base
    Once the base has completely cooled down, spoon on the filling and use a palette knife to evenly spread. Cover with clingfilm and chill in the refrigerator for 1 hour until set.

To serve

  1. Carefully remove the cake from the tin.
  2. Use a spoon to drizzle the chocolate sauce onto the cheesecake. To create a similar effect as seen in the recipe photo, drizzle horizontally, then vertically from a height. Decorate the cake with the raspberries and some fresh mint.