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No-Cook Cranberry Honeycomb Cheesecake Mousse is sweetened with honey and honeycomb to balance the sweet/tart flavor of cranberry sauce; holiday desserts don’t get any easier or more delicious!
Remember the episode of Friends where Rachel attempts to make a trifle? The cookbook pages were stuck together and she ended up making a cross between a trifle and shepherd’s pie, complete with things like beef, peas, custard, and jam. I don’t know about all that (although Joey liked it, lol!), but I’ve always thought that a trifle was such a pretty, festive dessert.
The idea for this mousse came as kind-of a cross between cheesecake, trifle (a layered dessert of sherry-laced cake and custard), and fool (stewed fruit stirred into custard or cream). This version is quite festive, putting cranberry sauce to good use (which I keep on hand during the entire holiday season!).
As the sweetener, I used a combination of honey and honeycomb from Don Victor® Orange Blossom Comb Honey Globe Jar, which is a beautiful flavor balance to the sweet/tartness of cranberry sauce. And let’s talk for a quick minute about the cranberry sauce. You can use a store-bought whole-berry sauce for this recipe, but using homemade will really take it to the next level. My personal favorite is my Vanilla-Spiced Cranberry-Apple Sauce, and I keep my fridge stocked with it from Thanksgiving straight through New Years. A little tip when it comes to making this dessert; don’t fully incorporate the cranberry sauce into the cheesecake mixture. We’re looking for those pretty pink streaks!
Don Victor® Honey is raw, filtered honey, not heated or processed in any other way. I love that it has the comb too; it always feels like a special treat! If you have a few people on your holiday gift list you aren’t sure what to buy, this honey can be an easy and inexpensive, yet gourmet looking gift. Just pick up a couple jars for gifting when you pick up your own jar. (You can like Don Victor® Honey on Facebook and follow them on Pinterest.)
It was only recently that I found out that honeycomb is actually edible! It’s lovely spread out onto warm buttered toast; the honeycomb becomes soft and aromatic and completely irresistible. Buttered toast with honeycomb paired with a steaming cup of tea makes a pretty perfect breakfast or snack.
What are some of your favorite Christmas desserts?
- 3 oz (85 g) cream cheese
- 1 tablespoon very finely chopped honeycomb from Don Victor® Orange Blossom Comb Honey Globe Jar
- 1 tablespoon honey from Don Victor® Orange Blossom Comb Honey Globe Jar
- ¾ teaspoon pure vanilla extract
- ¾ cup (177 ml) heavy whipping cream
- 8 tablespoons leftover cranberry sauce (like my Vanilla-Spiced Cranberry-Apple Sauce), divided
- 2½ tablespoons walnuts, coarsely chopped
- Unwrap the cream cheese, place it in a large bowl, and microwave on high for 30 seconds to soften it.
- Add the honeycomb, honey, and vanilla to the cream cheese, and beat with a handheld electric mixer until smooth.
- Beat the heavy cream to stiff peaks in a separate medium bowl.
- Beat ¼ of the whipped cream into the cream cheese mixture until smooth. Use a rubber spatula to fold in the remaining whipped cream ¼ at a time.
- Swirl in 4 tablespoons of the cranberry sauce (don’t fully stir it in, you want a swirled, streaky look).
- Transfer the cheesecake mousse to 5 individual serving dishes.
- Top each with 1 tablespoon cranberry sauce and ½ tablespoon walnuts.
- Serve.
Don Victor® Honey is available in what is referred to as the “Hispanic Aisle” at Walmart, near the international products.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
Caroline@ Cook Ware Lab says
December 7, 2017 at 4:51 amHoney is my all time favorite! This honeycomb cheesecake looks very yummy!I will try at home! Thanks for sharing!