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    White chocolate and honeycomb cheesecake

    Jump to Recipe

    This white chocolate and honeycomb cheesecake is really special. It's no bake, and made with oodles of white chocolate and homemade honeycomb running right through the filling.

    a slice of White chocolate and honeycomb cheesecake on a white plate with a fork at the side.

    The result is a dessert that's sweet and creamy with each bite dissolving in the mouth to reveal little pieces of honeycomb.

    In places, the honeycomb will have dissolved, revealing little pools of caramel-like sauce as your fork cuts into the cake. Gorgeous.

    To make this amazing no bake cheesecake recipe, you'll start by making the base. This is as simple as combing melted butter and crushed digestive biscuits and then pressing into the base of a tin.

    an overhead view of a White chocolate and honeycomb cheesecake on a wooden chopping board.

    You'll then make the honeycomb, which might be a new skill for you but I promise it's actually very straightforward.

    You'll heat sugar, water and golden syrup in a pan until it turns a caramel shade, then whisk in bicarbonate of soda, causing it to bubble up rather pleasingly.

    You'll then carefully pour the mixture into a lined tray and it will set in no time to give a beautiful, crunchy honeycomb. For the filling, you'll whisk cream, sugar and vanilla together, then fold in cream cheese and white chocolate, followed by some of your freshly made honeycomb. You'll then pile the filling into the tin and chill overnight, ready to decorate and slice the next day!

    Here's the full recipe for my white chocolate and honeycomb cheesecake, complete with lots of step by step photos so you can see what to do at every stage.

    Ingredients

    For the honeycomb

    • 200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
    • 75 g (4 tbsp) golden syrup
    • 2 tsp bicarbonate of soda (baking soda)

    For the biscuits base

    • 100 g (7 tbsp) salted butter
    • 250 g (18 sheets) digestive biscuits (graham crackers) crushed

    For the white chocolate and honeycomb filling

    • 900 g (4 x 8oz blocks) full fat cream cheese
    • 200 g (1½ cups) icing sugar (powdered sugar)
    • 450 ml (1¾ cups + 2 tbsp) double cream (heavy cream)
    • 1 tbsp vanilla extract
    • 250 g (9 oz) white chocolate
    • 50 g (2 oz) honeycomb in small pieces

    To decorate

    • 50 g (2 oz) white chocolate in small pieces
    • 50 g (2 oz) honeycomb in small pieces

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Food processor
    • Round 23cm (9") springform cake tin
    • Square 20cm (8") nonstick cake tin
    • Parchment/baking paper
    • Saucepan
    • Whisk
    • Large mixing bowl
    • Electric whisk
    • Silicone spatula
    • Piping bag
    • Star nozzle

    Instructions

    Make the cheesecake base

    Crush the biscuits (either with the end of a rolling pin or by pulsing briefly in a food processor).

    crushed biscuit crumbs in a largw clear bowl surrounded by ingredients in smaller clar bowls.

    Melt the butter and add to the bowl.

    crushed biscuit crumbs topped with melted butter in a large clear bowl surrounded by ingredients in smaller clear bowls.

    Mix together.

    mixed butter and crushed biscuit crumbs in a large clear bowl.

    Tip the still-warm biscuit mixture into your 23cm (9 inch) springform tin and press down all over to form the base.

    buttery biscuit base pressed down into a metal cake tin surrounded by bowls of ingredients.

    Put it in the refrigerator to firm up while you make the rest of the recipe.

    Make the honeycomb

    Line the base and sides of a 20x20cm (8 inch) tin with baking paper.

    Put the sugar and golden syrup in a large saucepan with 100ml water. Try to use a metal pan rather than a white or dark one as you need to be able to see what colour the mixture is as it cooks. It’s important to use a large pan as the mixture will puff up a huge amount once the bicarb is added later. 

    sugar, golden syrup and water in a large saucepan surrounded by bowls of ingredients.

    Place the pan over a low heat and gently melt the sugar. You should stir during this process, but you can gently move the sugar around with the handle end of a wooden spoon to encourage it.

    When all the sugar has dissolved, the mixture should be transparent and you shouldn’t be able to feel any grains with the end of your wooden spoon. If you can see any grains of sugar around the sides of the pan, sweep them away with a damp pastry brush. If they’re left in the pan, they can cause the whole mixture to crystalise and you’ll have to start again.

    transparent sugar and water mixture in a saucepan surrounded by ingredients in small clear bowl.

    Now, turn the heat up enough to bring the mixture to a boil, then hold at a simmer. You’re looking for a medium-light caramel colour. If you have a sugar thermometer, aim for 150C/300F. If it goes dark, it will taste bitter.

    bubbling transparent sugar and water mixture in a saucepan surrounded by ingredients in small clear bowl.

    Add the bicarbonate of soda in one go and whisk briefly (about 10 seconds) - just enough to distribute the powder.

    Immediately pour the mixture into your prepared tin and leave to set. Don’t stir it or move the tin around as this can cause the honeycomb to deflate. Also, you should never walk around the kitchen with hot caramel or oil as it's simply too dangerous!

    set honeycomb mixture in a square cake tin lined with parchment paper.

    Leave to set for 30 minutes, then lift from the tin, remove the paper and break into pieces. 

    broken honeycomb pieces in a large clear bowl.

    Make the white chocolate and honeycomb filling

    Melt the white chocolate and set aside to cool.

    Put the double cream and icing sugar in a large bowl.

    double cream and icing sugar in a large bowl.

    Beat with an electric whisk until really thick and stiff.

    whisked double cream and icing sugar in a large bowl.

    Add the cream cheese.

    Whisked double cream and icing sugar in a large bowl topped with cream cheese.

    Fold only as much as it takes to combine. Overworking cream cheese can make it collapse and turn much more liquid. 

    whisked cheese cake topping in a large clear bowl.

    Add the cooled white chocolate.

    whisked cheese cake topping in a large clear bowl topped with melted white chocolate.

    Fold together briefly.

    whisked white chocolate cheesecake topping in a large clear bowl.

    Scatter a couple of handfuls of small honeycomb pieces into the bowl (about 50g / 1.75 oz).

    whisked white chocolate cheesecake topping in a large clear bowl topped with honeycomb crumbs,

    Fold through, then spoon the filling into the round tin, on top of the biscuit base and smooth over the surface.

    whisked white chocolate cheesecake topping in a large clear bowl topped with honeycomb crumbs pressed into a cake tin.

    Refrigerate overnight or until set.

    Decorate

    When you’re ready to serve, unmould the cheesecake by placing the cheesecake on a tin or upturned bowl and unclipping the tin so that the sides fall away.

    Slide the cheesecake onto a serving plate or board. 

    white chocolate honeycomb cheesecake on a wooden chopping board.

    Decorate the top with more pieces of honeycomb and white chocolate before serving.

    white chocolate honeycomb cheesecake on a wooden chopping board decorated with honeycomb chunks and white chocolate chips.

    To get really neat slices, cut with a sharp knife and wipe the blade between slices.

    a slice of white chocolate honeycomb cheesecake on a white plate decorated with honeycomb chunks and white chocolate chips.

    Indulgent? Yes. Worth it? Yes. What do you think of my white chocolate and honeycomb cheesecake?

    Print this white chocolate and honeycomb cheesecake

    Print Recipe
    4.3 from 6 votes

    White Chocolate and Honeycomb Cheesecake Recipe

    This white chocolate and honeycomb cheesecake is really special. It's no bake, and made with oodles of white chocolate and homemade honeycomb running right through the filling.
    Prep Time30 minutes mins
    Total Time30 minutes mins
    Course: Desserts and sweet treats
    Cuisine: British
    Diet: Vegetarian
    Servings: 16 slices
    Author: Emily Leary

    Ingredients

    For the honeycomb

    • 200 g (1 cup + 2 tbsp) white caster sugar (superfine sugar)
    • 75 g (4 tbsp) golden syrup
    • 2 tsp bicarbonate of soda (baking soda)

    For the biscuits base

    • 100 g (7 tbsp) salted butter
    • 250 g (18 sheets) digestive biscuits (graham crackers) crushed

    For the white chocolate and honeycomb filling

    • 900 g (4 x 8oz blocks) full fat cream cheese
    • 200 g (1½ cups) icing sugar (powdered sugar)
    • 450 ml (1¾ cups + 2 tbsp) double cream (heavy cream)
    • 1 tbsp vanilla extract
    • 250 g (9 oz) white chocolate
    • 50 g (2 oz) honeycomb in small pieces

    To decorate

    • 50 g (2 oz) white chocolate in small pieces
    • 50 g (2 oz) honeycomb in small pieces

    Equipment

    • Weighing scales
    • Measuring spoons
    • Measuring jug
    • Food processor
    • Round 23cm (9") springform cake tin
    • Square 20cm (8") nonstick cake tin
    • Parchment/baking paper
    • Saucepan
    • Whisk
    • Large mixing bowl
    • Electric whisk
    • Silicone spatula
    • Piping bag
    • Star nozzle

    Instructions

    Make the cheesecake base

    • Crush the biscuits (either with the end of a rolling pin orby pulsing briefly in a food processor).
    • Melt the butter then add to the bowl and mix together.
    • Tip the still-warm biscuit mixture into your 23cm (9 inch) springform tin and press down all over to form the base.
    • Put it in the refrigerator to firm up while you make the rest of the recipe.

    Make the honeycomb

    • Line the base and sides of a 20x20cm (8 inch) tin with baking paper.
    • Put the sugar and golden syrup in a large saucepan with 100ml water. Try to use a metal pan rather than a white or dark one as you need to be able to see what colour the mixture is as it cooks. It’s important to use a large pan as the mixture will puff up a huge amount once the bicarb is added later.
    • Place the pan over a low heat and gently melt the sugar. You should stir during this process, but you can gently move the sugar around with the handle end of a wooden spoon to encourage it. When all the sugar has dissolved, the mixture should be transparent and you shouldn’t be able to feel any grains with the end of your wooden spoon. If you can see any grains of sugar around the sides of the pan, sweep them away with a damp pastry brush. If they’re left in the pan, they can cause the whole mixture to crystalise and you’ll have to start again.
    • Now, turn the heat up enough to bring the mixture to a boil, then hold at a simmer. You’re looking for a medium-light caramel colour. If you have a sugar thermometer, aim for 150C/300F. If it goes dark, it will taste bitter.
    • Add the bicarbonate of soda in one go and whisk briefly (about 10 seconds) - just enough to distribute the powder.
    • Immediately pour the mixture into your prepared tin and leave to set. Don’t stir it or move the tin around as this can cause the honeycomb to deflate. Also, you should never walk around the kitchen with hot caramel or oil as it's simply too dangerous!
    • Leave to set for 30 minutes, then lift from the tin, remove the paper and break into pieces.

    Make the white chocolate and honeycomb filling

    • Melt the white chocolate and set aside to cool.
    • Put the double cream and icing sugar in a large bowl. Beat with an electric whisk until really thick and stiff.
    • Add the cream cheese and fold only as much as it takes to combine. Overworking cream cheese can make it collapse and turn much more liquid.
    • Add the cooled white chocolate and fold together briefly.
    • Scatter a couple of handfuls of small honeycomb pieces into the bowl (about 50g / 1.75 oz).
    • Fold through, then spoon the filling into the round tin, on top of the biscuit base and smooth over the surface.
    • Refrigerate overnight or until set.

    Decorate

    • When you’re ready to serve, unmould the cheesecake by placing the cheesecake on a tin or upturned bowl and unclipping the tin so that the sides fall away.
    • Slide the cheesecake onto a serving plate or board.
    • Decorate the top with more pieces of honeycomb and white chocolate before serving.
    • To get really neat slices, cut with a sharp knife and wipe the blade between slices.

    Video

    Notes

    Honeycomb placed on top of the cheesecake will dissolve against the moisture of the cheesecake over the course of a few hours in the fridge, so it's best to hold off decorating the top until you're ready to serve.

    Nutrition

    Calories: 583kcal | Carbohydrates: 47g | Protein: 6g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 118mg | Sodium: 396mg | Potassium: 177mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1331IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg
    * Note: nutritional information is estimated, based on publicly available data. Nutrient values may vary from those published. Information on this website should not be taken as medical advice. Cuisines identify the primary region of inspiration for a dish.
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      4.34 from 6 votes (6 ratings without comment)

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    1. Andy Molloy says

      June 23, 2024 at 8:40 am

      Made this for friends and they loved it, however making the honeycomb to the recipe was a disaster until I did not add water. Checked other recipes for honeycomb and none add water.

      Reply
      • Emily Leary says

        June 23, 2024 at 8:32 pm

        Hi. I'm glad you managed to make it work from you, but I have to disagree about adding water! I learned how to make honeycomb while training with Leiths School of Food and Wine, and they use water in their recipe, as does Poppy Cooks, Pioneer Woman and more.

        Adding water has the benefit of making it easier to dissolve the sugar in the initial stages and so you're less likely to burn it. On the flip side, though, it takes longer to reach medium caramel colour (around 150C), so leaving out the water can be quicker. But ultimately, as the caramel heats over 100C, you're losing the water as steam anyway, so once you get to medium caramel / 150C, your syrup will be the same whether you added water or not, and the results will be the same. I hope that helps!

        Reply
    2. Mammasaurus says

      August 09, 2013 at 9:52 am

      OH MY YUMMY LORD! And just as aI am about to embark on a fruit and veg diet too !

      Reply
    3. Donald @ Tea Time says

      August 08, 2013 at 5:36 pm

      White Cheesecake Chocalate Bomb - this is proper title for this post.

      Reply
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