Chocolate Honeycomb Cheesecake

Good afternoon everyone! I’m off to Bristol today for the wedding of a lovely friend of mine tomorrow, so quick post for today! Following on from last week’s guest post from the lovely Jess, this is another one of her delicious recipes which I made myself not so long ago. This Chocolate Honeycomb cheesecake is no-bake (always a plus point) and is filled to the brim with crushed honeycomb pieces.

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It really is incredibly light and fluffy- and I have to agree with Jess, no-bake cheesecakes are so much better than baked ones.. although I can always be persuaded. So have a go at this, it makes a great showstopper dessert, or even just a bit of naughty to add to your week. No resisting!

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Makes 1 Cheesecake – serves 10-12 generous portions

Ingredients

For the biscuit base

140g of unsalted butter, melted and cooled slightly 
300g of digestive biscuits

For the cheesecake filling

500g of full-fat cream cheese, softened at room temperature
235ml double cream, whipped
40g (1/4 cup) of icing sugar, sifted
220g of milk chocolate, melted and cooled slightly
2 chocolate honeycomb bars, crushed into small pieces – you can add more if you like!

To decorate

Whipped Cream, to pipe
Chocolate coated honeycomb or regular honeycomb, crushed

Method

  1. Crush the biscuits in a food processor or simply in a food bag with a rolling pin until they’re crushed into fine crumbs. Tip into a mixing bowl and add the melted butter, give it a good stir so the biscuits are fully covered. Press into a 23cm springform cheesecake tin until compact. Place in the fridge to chill whilst you make the filling.
  2. Beat the softened cream cheese with the icing sugar in an electric mixer until smooth and fluffy– this will take approx. 2-3 minutes. Then fold in the cream and chocolate. Once well mixed through, finish by folding through the crushed honeycomb. Spread out onto the prepared base and smooth over with a palette knife or spatula. Now cover and leave to set in the fridge for at least 6 hours or overnight.
  3. Take the cheesecake out from the fridge and allow to come up to room temperature for just 5 minutes before removing from the tin. Once removed, finish by drizzling over some extra melted chocolate, pipe on some swirls of whipped cream and then scatter over even more honeycomb. Slice up and ENJOY!

Note: The cheesecake will stay in the fridge for up to 3 days. Top with the cream and honeycomb just prior to serving.

Have a great week everyone! And make sure you stop by Jess’ page to check out some more great recipes- i’m salivating just thinking about baking this week.

Harriet x

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