I don't know about you, but very often I find that our best recipes are borne out of a wave of inspiration combined with a good dose of improvisation. For this delicious honeycomb and white chocolate no-bake cheesecake recipe, we took this Baileys cheesecake recipe as our starting point, and riffed and tweaked from there.
The resulting cheesecake is sweet and creamy with each bite dissolving in the mouth to reveal little pieces of crunchy honeycomb or velvety chocolate. In some places, the honeycomb is already dissolved, creating revealing little pools of caramel-like sauce as your fork cuts into the cake. Gorgeous.
Here's what to do to make one for yourself...
Ingredients
- 100 g (3.5 oz) slightly salted butter
- 250 g (8.8 oz) digestive biscuits crushed
- 600 g (1.3 lb) cream cheese
- 135 g (4.8 oz) icing sugar
- 300 ml (10.1 floz) double cream
- 65 g (2.3 oz) white chocolate
- 50 g (1.8 oz) honeycomb pieces
Equipment
Instructions
- Crush the biscuits (either with the end of a rolling pin or briefly in a food processor).
- Melt the butter and mix into the biscuits until all the butter is absorbed.
- Press into the bottom of a large springform tin, then refrigerate until set (at least an hour).
- To prepare the filling, lightly whip the cream cheese then beat in the icing sugar.
- Whip the cream until stiff, stir in the honeycomb pieces then grate in the chocolate.
- Fold the cream mix into the cream cheese mix, folding until fully combined.
- Spoon the filling onto the biscuit base and smooth over the surface
- Refrigerate overnight or until set.
Indulgent? Yes. Worth it? Yes.
What do you think?
Here's that white chocolate no-bake cheesecake recipe again in an easy to print format.
Honeycomb and white chocolate no-bake cheesecake
Ingredients
- 100 g (3.5 oz) slightly salted butter
- 250 g (8.8 oz) digestive biscuits crushed
- 600 g (1.3 lb) cream cheese
- 135 g (4.8 oz) icing sugar
- 300 ml (10.1 floz) double cream
- 65 g (2.3 oz) white chocolate
- 50 g (1.8 oz) honeycomb pieces
Instructions
- Crush the biscuits (either with the end of a rolling pin or briefly in a food processor).
- Melt the butter and mix into the biscuits until all the butter is absorbed.
- Press into the bottom of a large springform tin, then refrigerate until set (at least an hour).
- To prepare the filling, lightly whip the cream cheese then beat in the icing sugar.
- Whip the cream until stiff, stir in the honeycomb pieces then grate in the chocolate.
- Fold the cream mix into the cream cheese mix, folding until fully combined.
- Spoon the filling onto the biscuit base and smooth over the surface.
- Refrigerate overnight or until set.
Notes
Nutrition
More cheesecake recipes to try
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Mammasaurus says
OH MY YUMMY LORD! And just as aI am about to embark on a fruit and veg diet too !
Donald @ Tea Time says
White Cheesecake Chocalate Bomb - this is proper title for this post.
mascara & mud says
THAT looks da bomb!
Elizabeth says
This cheesecake sounds absolutely gorgeous! Yummy!
Galina V says
Fantastic combination, I would sooo love a slice! And to quote you: "A fab photo. You must have a great camera!" pmsl
we3three says
definitely trying this, looks and sounds delish!
jenny paulin says
oooooooh this sounds delectable! i have never eaten white chocolate and honeycomb together but i could happily give this a go x
Carina says
Looks delicious, I love white chocolate!
Tory knowles says
Delicious. Love the idea of adding honey comb for a bit of crunch. Might try it out tonight.
Red Rose Mummy says
It must be the week for cheesecake, yours looks amazing. I love honeycomb.
anna says
this looks so nice! :D
Sam says
yummy! looks fantastic.
HonestMum says
Look yummy! Do link up to my linky too #tastytuesdays if you'd like! Went live 5 mins ago!