Milk chocolate cheesecake studded with crushed chocolate coated honeycomb pieces. The best no-bake honeycomb cheesecake recipe you will ever try!
This is actually a recipe-redo from a little while back. I posted a honeycomb cheesecake and have finally got some new photos for the recipe and made a few changes to the original. It’s been requested through emails from many readers and I finally got round to making one and I’m really happy to share it again!
I have always loved no-bake cheesecakes more than the baked varieties. But saying that I have shared quite a few baked cheesecakes which happen to be amazing AND tasty too! No-bake cheesecakes are always great because they can be made ahead of time and and look really impressive. The hardest part is always waiting for the cheesecake to chill and set. 😉
This cheesecake has to one of my favourites to date. Chocolate coated honeycomb is one of the best type of chocolate bars and when combined with this easy, fluffy milk chocolate cheesecake it makes a delicious showstopper dessert.
(Serves 10-12)
Ingredients:
Biscuit Base:
140g unsalted butter, melted and cooled slightly
300g digestive biscuits, broken into pieces (you can also use graham cracker or your favourite chocolate milk cookie as well)
Chocolate Cheesecake Filling:
500g full-fat cream cheese, softened
300ml double cream, whipped
45 / 3 tablespoons icing sugar, sifted
300g dark or milk chocolate, melted and cooled slightly – use 200g milk and 100g dark chocolate
4 (1 pack) chocolate honeycomb bars, crushed into small pieces – you can add more if you like
To decorate:
Whipped Cream
Chocolate coated honeycomb or regular honeycomb, crushed
Method:
1. To make the biscuit base: Crush the biscuits in a food processor of simply in a ziplock bag with a rolling pin until they’re fine crumbs. Tip into a mixing bowl and add mix through the melted butter. Press into a 23cm springform cheesecake tin until compact. Place in the fridge to chill whilst you make the filling.
2. To make the cheesecake filling: Beat the softened cream cheese with the icing sugar in an electric mixer until smooth and fluffy – this will take approx. 2-3 minutes. Then fold in the cream and chocolate. When well mixed through, finish by folding through the crushed honeycomb. Spread out onto the prepared base and even over with a palette knife or spatula. Now cover and leave to set in the fridge for at least 6 hours or overnight. * I recommend overnight chilling, as the cheesecake flavour develops and cuts more easily too.
3. To decorate: Take the cheesecake out from the fridge and allow to come up to room temperature for just 5 minutes before removing from the tin. Once removed, finish by drizzling over some extra melted chocolate, pipe on some swirls of whipped cream and then scatter over even more honeycomb.
Note: The cheesecake will stay in the fridge for up to 3 days. Top with the cream and honeycomb just prior to serving.
Enjoy!
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Incredible! Look amazing 😍 I love your cake. Kisses
Absolutely beautiful Jess, love that cheesecake and really love that it’s no bake!!! Is that a new drawing of you holding the cake, I didn’t notice it before and I think it’s beautiful.
Jess, Ironically, I haven’t ever made any no-bake cheesecakes. . where have I been?! I seriously need to try this!!! Honeycomb cheesecake heaven, indeed!!!
This looks perfect for the Sunday lunch I’m going to cook on Mothering Sunday. I think it will appeal to all generations and I can make it the evening before and not have to worry about it when I’m trying to cook the rest of the meal. Lovely recipe.
Oh man, that cheesecake looks SUPER decadent and delicious!! And not to mention, amazingly creamy too!! Love it!! 🙂
This looks delicious!
Yummo! This looks incredible. I love no bake cheesecakes!
Wow that looks amazing. I imagine the honeycomb acts as a nice balance to the creaminess of the cheesecake
That sounds amazing!
No bake cheesecakes are immense! You had us hooked by “Creamy chocolatey yumminess” so so so beautiful 🙂
No bake is just so easy 🙂 Thanks for sharing.
Holy deliciousness, Jess! I would have a hard time photographing this too because I would devour it instantly! 🙂
The honeycomb looks delicious and decadent! Love that it’s no bake 🙂
This cheesecake looks perfect, Jessica! So creative to use honeycomb! And I love that it’s no bake, too!
Thanks Gayle! No-bake cheesecake recipes are always a favourite! 😀
Man this is amazing!! Cannot believe how easy this is too. No bake is the best!!
I love the flavors in this cake and it looks gorgeous!!!
Your cheesecake looks so enticing 😀
Cheers
Choc Chip Uru
Thanks so much Uru! 😀
I love cheesecake and this is divine! ❤
Thanks so much Anna! 😀
Jess, you make me dream with your gorgeous cakes !! This one is amazing ! Hope you have a great weekend !
Ps: So happy for you ! Laura Ashley’s collaboration sounds so good for you 😉
Love no-bake cheesecakes! Looks awesome!
Oh, this looks so creamy and delicious! I love that it’s no-bake, too!
This looks insane! Like seriously, can you come cook for me master chief?!! Haha, yum!! Great recipe girl!
Did I read that correctly? Chocolate coated honeycomb? Wowzers…I’m impressed! Did you save me a slice? 😉
Hehe – glad you like the cheesecake, David! 😀
Oh my god this looks amazing! Must make it! Non baked are my fav 😊
I can’t believe this is no bake, Jess! It looks incredible. Pinning!
This sounds incredible!
You know how much I love your no-bake cheesecakes, I recommend them to everyone! xx
Thanks so much Amanda – saw your recommendation of my recipes on Twitter! that was very sweet of you! x
Absolutely amazing. Thank you for sharing!! I have only recently come across your blog – brilliant xx
I’m so happy you enjoyed the recipe Vanda! I saw your picture on Facebook – it looks so good! 😀 Thanks for your lovely comment!
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Thanks for the lovely write up! 😀 Glad you enjoyed the recipe, Hayley!