Name: White Chocolate and Honeycomb Cheesecake Recipe
Prep time: 30 min
Total time: 30 min
Ingredients: 200 g white caster sugar (superfine sugar); 75 g golden syrup; 2 tsp bicarbonate of soda (baking soda); 100 g salted butter; 250 g digestive biscuits (graham crackers) (crushed); 900 g full fat cream cheese; 200 g icing sugar (powdered sugar); 450 ml double cream (heavy cream); 1 tbsp vanilla extract; 250 g white chocolate; 50 g honeycomb (in small pieces); 50 g white chocolate (in small pieces); 50 g honeycomb (in small pieces)

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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

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.

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?

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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

Total Time30

Course: Desserts and sweet treats

Cuisine: British

Diet: Vegetarian

Servings: 16 slices

Author: Emily Leary