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Honeycomb & White Chocolate No-Bake Cheesecake

Course: Dessert
Servings: 8 slices


Crust / Base (see note 1)

  • 200g Hobnobs (or any other oat cookies)
  • 30g honeycomb (ground into powder) - see note 2
  • 120g butter (melted)


  • 75g white chocolate
  • 200g Philadelphia
  • 250dl whipped cream
  • 50g honeycomb (ground into powder) - see note 2


  • 30g honeycomb



  • Crush the cookies until they are crumbs.
  • Crush the honeycomb into a fine powder and combine with the cookie crumbs.
  • Melt the butter and stir into the dry ingredients. Push down into a small springform pan (mine is 6" / 18cm) and place in the fridge.


  • Melt the white chocolate and beat into the Philadelphia.
  • Add the powdered honeycomb.
  • In a separate bowl, whisk the cream until it is very firm. Fold into the other ingredients.
  • Pour over the base and with your fingers, crush up most of the honeycomb and sprinkle over the top (this will dissolve while it is setting, but it gives it an amazing toffee flavor.
  • When ready to serve, crush the remaining honeycomb over the top to make it look pretty. Slice and serve. Enjoy!


  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, use Crunchie bars instead.