Description
Hey, sweet tooth! Olivia here—ready to ditch oven drama and whip up a no-bake cheesecake that’s dreamy, creamy, and packed with honeycomb crunch. Picture a buttery biscuit crust, silky white chocolate filling, and caramel honeycomb nuggets in every bite. It’s my failproof showstopper for birthdays, brunches, or just because. Grab that mixing bowl—let’s make dessert magic!
Ingredients
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200g Hobnobs or Digestive Biscuits (or graham crackers)
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30g honeycomb candy (for crust)
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120g unsalted butter, melted
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200g full-fat cream cheese, room temp
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75g white chocolate, melted & cooled
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250ml heavy whipping cream, softly whipped
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50g honeycomb (folded in) + 30g extra (for topping)
Instructions
1️⃣ Crust: Crush biscuits + 30g honeycomb. Mix with melted butter. Press into a 7-inch springform pan. Chill 30 mins.
2️⃣ Filling: Beat cream cheese until smooth. Gently mix in cooled white chocolate. Fold in whipped cream in 2 batches. Fold in 50g crushed honeycomb—don’t overmix!
3️⃣ Chill: Pour filling over crust. Smooth top, tap out air bubbles. Cover, refrigerate 4+ hours (overnight best!).
4️⃣ Finish: Run a hot knife around edge, release pan. Scatter remaining honeycomb on top just before serving.
Notes
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Warm knife = perfect slices!
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Serve with raspberries or caramel drizzle.
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Honeycomb melts in humidity—add last minute for max crunch.
- Prep Time: 20 min (+ 4 hrs chill)
Nutrition
- Calories: 380 cal Per Slice
- Sugar: 22g
- Fat: 28g
- Carbohydrates: 28g