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.
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)
Cheesecake Filling –
500g full-fat cream cheese, softened
240ml (1 cup) double cream, whipped
40g (1/4 cup) icing sugar, sifted
220g milk chocolate, melted and cooled slightly
2-3 chocolate honeycomb bars, crushed into small pieces – you can add more if you like
To decorate –
Chocolate coated honeycomb or regular honeycomb, crushed
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.
Keep up to date with me on:
Like my Facebook page here