Honeycomb and white chocolate no-bake cheesecake

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

Equipment

Instructions

1. Crush the biscuits (either with the end of a rolling pin or briefly in a food processor).
2. Melt the butter and mix into the biscuits until all the butter is absorbed.
3. Press into the bottom of a large springform tin, then refrigerate until set (at least an hour).
4. To prepare the filling, lightly whip the cream cheese then beat in the icing sugar.
5. Whip the cream until stiff, stir in the honeycomb pieces then grate in the chocolate.
6. Fold the cream mix into the cream cheese mix, folding until fully combined.
7. Spoon the filling onto the biscuit base and smooth over the surface
8. 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.

Print Recipe

5 from 1 vote

Honeycomb and white chocolate no-bake cheesecake

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

Prep Time30 mins

Total Time30 mins

Course: Desserts and sweet treats

Cuisine: British

Keyword: cheesecake, honeycomb, no bake, white chocolate

Servings: 12 slices

Calories: 501kcal

Author: Emily Leary

Ingredients

• 100 g (3.5 oz) 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

• Weighing scales
• Measuring jug
• Food processor
• 23cm springform tin
• Large mixing bowl
• Electric whisk
• Silicone spatula

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

Store any leftover cheesecake in the fridge.

Nutrition

Calories: 501kcal | Carbohydrates: 36g | Protein: 5g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 113mg | Sodium: 281mg | Potassium: 131mg | Fiber: 1g | Sugar: 25g | Vitamin A: 1295IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 1mg

* Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Cuisines identify the primary region of inspiration for a dish.

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