Honeycomb & White Chocolate No-Bake Cheesecake

Looking for an irresistible dessert that’s easy to make and packed with flavour? This honeycomb no-bake cheesecake is the perfect treat. Creamy, light, and bursting with rich toffee notes from homemade honeycomb. While it needs plenty of time to chill and set in the fridge, it’s still easier and more convenient to make than a traditional baked cheesecake.

Honeycomb & white chocolate no-bake cheesecake

This honeycomb and white chocolate no-bake cheesecake came about because I had a surplus of homemade cinder toffee after trying to film my chocolate honeycomb recipe. Making honeycomb itself is actually quite easy, but capturing it on camera? That was a whole different challenge.

It’s safe to say that things didn’t go smoothly. The first batch burned, the second overflowed, and the third didn’t turn out quite right on camera. People often see the beautiful finished product, but have no idea about the chaos behind the scenes: burnt pans, sticky messes, and the dozens of takes before getting it right. But, we got there in the end, and you can check out the final, successful honeycomb recipe below:

So, I ended up with quite a bit of leftover honeycomb. It’s tough being me, I know. All that sweet, crunchy candy left going begging. Luckily, those extras gave me the perfect excuse to create this cheesecake. The honeycomb is layered throughout. Crushed into the Hobnob biscuit base (though oat biscuits or digestives work well too), folded into the creamy white chocolate filling, and sprinkled generously on top.

As the honeycomb melts into the cheesecake, it infuses it with a rich, toffee-like flavour that’s completely irresistible. This no-bake cheesecake is ideal for parties or special occasions because it gets better the longer it chills in the fridge.

What is a no-bake cheesecake?

A no-bake cheesecake is a quicker, simpler alternative to the traditional baked version. Unlike baked cheesecakes, no-bake versions don’t need any oven time. They firm up by chilling in the fridge for several hours, or ideally overnight. The result is a soft, creamy dessert that’s lighter and less dense than baked cheesecakes.

Baked cheesecakes, such as my Greek yoghurt blueberry cheesecake, in contrast, use eggs and are usually baked in a water bath to achieve a firmer, more structured texture. They’re rich, dense, and sliceable, while no-bake cheesecakes aim to be soft and mousse-like.

Because no-bake cheesecakes don’t use eggs or heat to set, they need something else for stability. Ingredients like white chocolate, gelatine, or whipped cream help the cheesecake hold its shape. In this recipe, I use a combination of white chocolate and whipped cream to give the cheesecake just enough structure while keeping it smooth and light.

The beauty of no-bake cheesecakes is that they improve with chilling time and are perfect for making ahead.

Using honeycomb in cheesecake

Honeycomb is in every inch of this cheesecake. I blitzed the honeycomb into a fairly fine powder using a blender. It was then added to the crust and the cheesecake filling. Because it is fine, the honeycomb completely dissolves into the filling ingredients, giving the cheesecake a gorgeous toffee-like taste. 

For the topping, I chopped some honeycomb into larger pieces and sprinkled them over the cheesecake before chilling. Honeycomb is very sensitive to moisture, so most of those pieces gradually dissolved as the cheesecake set. This wasn’t a problem. In fact, it created a delicious, melty, sweet topping with an almost burnt caramel flavour. Just before serving, I added a few fresh chunks of honeycomb on top for some extra crunch and contrast against the soft, creamy cheesecake.

If you want a shortcut, you can absolutely use chopped Crunchie bars instead of homemade honeycomb. They’ll give you the same honeycomb flavour plus a little extra chocolate. This is a great tip if you want an easy honeycomb dessertwithout making cinder toffee from scratch.

How to adapt this no-bake cheesecake

This honeycomb and white chocolate no-bake cheesecake is easy to customise.

• Biscuit base: If you don’t have Hobnobs, you can use other oat biscuits, digestive biscuits, or graham crackers. Oat biscuits add a lovely nutty flavour, but digestives or graham crackers work just as well in this no-bake cheesecake with oat biscuit base.
• Filling variations: You can swap the honeycomb for chunks of milk chocolate, dark chocolate, or caramel-filled chocolate bars. These will create delicious chocolatey pockets instead of the toffee flavour honeycomb brings.
• Toppings: If you don’t want to use honeycomb to decorate, you can simply drizzle melted chocolate over the top before serving. Fresh toppings like raspberries, strawberries, or blackberries also work beautifully. Their tartness balances the sweetness and complements the white chocolate and honeycomb.

The great thing about this cheesecake is that you can make these swaps without changing the base recipe. It’s wonderfully versatile and makes a perfect make-ahead dessert.

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Print Pin

Honeycomb & White Chocolate No-Bake Cheesecake

Course Dessert

Servings 8 slices

Ingredients

Crust / Base (see note 1):

• 200g (7 oz) Hobnobs (or any other cookies)
• 30g (1 oz) honeycomb (see note 2)
• 120g (½ cup) butter (melted)

Filling:

• 75g (2½ oz) white chocolate
• 200g (7 oz) Philadelphia
• 250ml (1 cup) whipped cream
• 50g (1¾ oz) honeycomb (see note 2)

Topping

• 30g (1 oz) honeycomb (chopped into large pieces)

Instructions

Base:

• Crush the cookies until they form fine crumbs.
• Blitz the total amount of honeycomb needed for the crust and filling (80g / 2¾ oz) into a fine powder.
• Use 30g (1 oz) of this honeycomb powder and mix it with the cookie crumbs (set aside the remaining 50g for the filling).
• Melt the butter and stir it into the dry ingredients.
• Press the mixture firmly into a small springform pan (mine is 7" / 18cm) and place it in the fridge to chill.

Filling:

• Melt the white chocolate and allow it to cool slightly.
• Beat the melted chocolate and cream cheese together until smooth.
• Stir in half of the remaining blitzed honeycomb.
• In a separate bowl, whisk the cream until soft peaks form.
• Fold the whipped cream gently into the cream cheese mixture.
• Pour the filling over the chilled base and smooth the top.
• Crush the topping honeycomb with your fingers and sprinkle most of it over the cheesecake, reserving a little to add just before serving (see note 3).
• Chill in the fridge for a minimum of four hours (overnight is even better).

Topping/Assembly:

• Just before serving, sprinkle over the reserved honeycomb for extra crunch. Enjoy!

Notes

 

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made this recipe using imperial measurements.

1. I wanted a chunky base, but of you would prefer a thinner base, just use half of my ingredients instead.
2. If you don't have homemade honeycomb, you can use chopped Crunchie bars instead.
3. The honeycomb will dissolve a little in the cheesecake, but this creates a delicious toffee-like flavour. If you would prefer for the honeycomb not to dissolve, just sprinkle it over right before serving.