Honeycomb & White Chocolate No-Bake Cheesecake
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.
- I wanted a chunky base, but of you would prefer a thinner base, just use half of my ingredients instead.
- If you don't have homemade honeycomb, you can use chopped Crunchie bars instead.
- 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.
