University of Birmingham graduate with a passion for food & cooking as part of a healthy lifestyle

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Tuesday, 5 February 2013

Honeycomb cheesecake

If you love cheesecake now, you will love it even more after trying this. It is so delicious! I've wanted to make this for a while since I love the honeycomb cheesecake from Prezzo - and I will definitely be making this time and time again, particularly because it's so quick and easy as well. The biscuit base was a little crumbly, but it didn't detract from the amazing flavour or the creamy, soft texture. I just used Cadbury crunchie bars as the honeycomb but you can use any kind, or make your own. This dessert will definitely impress!

Serves 6-8
- 200g milk chocolate digestive biscuits, finely crushed
- 50g butter
- 150ml double cream
- 50g icing sugar
- drop of vanilla essence
- 200g good quality cream cheese
- 2 Cadbury crunchie bars (or any honeycomb), roughly chopped

1. Grease a circular loose-bottomed tin, or line a normal circular tin with grease proof paper.
2. Melt the butter and mix with the crushed biscuit. Press into the tin until compact and set aside.
3. Whisk the double cream with the icing sugar until thick consistency, and add the vanilla essence. 
4. Beat the cream cheese in a separate bowl then stir into the cream and sugar mixture until combined.
5. Stir in half of the chopped honeycomb/crunchie bar then spread evenly on top of the biscuit base.
6. Sprinkle the remaining honeycomb on top of the cheesecake, then chill in the fridge for an hour or two.

Enjoy :)


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  2. I made this yesterday for after Sunday lunch, it went down a storm! Even my Mam in law who isn't keen on cheesecake enjoyed a slice. Thanks for the recipe x

  3. Ah wonderful, glad to hear you enjoyed it!
    It is delicious I want to make it again already!
    You're welcome and thank you for your comment x

  4. Does yours set so it goes a firm as a normal cheesecake? Cause I've tried making this 3 times, and every single time it doesn't set... I mean, it still tastes delicious, but I'm thinking it would taste even better if it set!

  5. Hiya, because it isn't a baked cheesecake it will have a different texture to the normal New York cheesecake, for example (as in, be less firm, particularly round the edges). But, I found that this set fine and was firm enough for it to be cut etc. and hold together when eating.

    I would suggest whipping the cream for longer until it is really thick, and/or chilling it for longer n the fridge to set - maybe 4-5 hours?

    Glad you still enjoyed it though! x

  6. @Dom Say Just as a suggestion you could use a little gelatin to solidify it.