Honeycomb & White Chocolate No-Bake Cheesecake

This honeycomb & white chocolate no-bake cheesecake came about as a result of needing to use up a surplus supply of homemade cinder toffee (honeycomb). My recipe for honeycomb is my most popular recipe on the blog, and I had the brainwave to recreate the recipe in a video:

It’s such a simple recipe, so I just knew it would be very easy to get the recipe on film and show everyone else what a cinch it is. Ah, yes. My confidence knows no bounds. Four tries it took to get it right. Four. The first one burned, the second overflowed the container, and I messed up the third one during recording. So now you might understand why I had a little extra honeycomb going spare!

All’s well that ends well, because it gave me the inspiration to make this honeycomb & white chocolate no-bake cheesecake. The honeycomb is in every inch of it: the Hobnob base, the white chocolate cheesecake filling, and all over the top. I have to say, honeycomb that has dissolved in a cheesecake is beyond divine, giving it a mix between a caramel and toffee taste. 

No-bake cheesecakes are a creamy, soft version of cheesecake. They need quite a substantial amount of time in the fridge to set (this one was left overnight). They also need something in them that will allow the filling to firm up nicely: this cheesecake has a touch of white chocolate and whipped cream.

This honeycomb & white chocolate cheesecake will cut into around 8-10 slices, and will last several days in the fridge.

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Honeycomb & White Chocolate No-Bake Cheesecake

Course Dessert

Servings 8 slices

Ingredients

Crust / Base (see note 1):

• 200g (7 oz) Hobnobs (or any other oat cookies)
• 30g (1 oz) honeycomb (ground into fine pieces) - see note 2
• 120g (½ cup) butter (melted)

Filling:

• 75g (2½ oz) white chocolate
• 200g (7 oz) Philadelphia
• 250dl (1 cup) whipped cream
• 50g (1¾ oz) honeycomb (ground into fine pieces) - see note 2

Topping

• 30g (1 oz) honeycomb

Instructions

Base:

• Crush the cookies until they are crumbs.
• Crush the honeycomb into a fine powder and combine with the cookie crumbs.
• Melt the butter and stir into the dry ingredients.
• Push down into a small springform pan (mine is 6" / 18cm) and place in the fridge.

Filling:

• Melt the white chocolate. Allow to cool a little.
• Beat the melted chocolate and cream cheese together.
• Stir in half of the honeycomb. Leave the rest to sprinkle over the top.
• In a separate bowl, whisk the cream until peaks form.
• Fold the cream into the other ingredients.
• Pour over the base and smooth out until even.
• Sprinkle over the remaining honeycomb (please note: the honeycomb will dissolve a little, but this creates a delicious toffee-like flavour).
• Place in the fridge for a minimum of four hours (or overnight is better).

Topping/Assembly:

• When ready to serve, crush up the honeycomb with your fingers, and sprinkle over the top.

Notes

 

1. I wanted a chunky base, but of you would prefer a thinner base, just use half of my ingredients instead.
2. If you don't have homemade honeycomb, use Crunchie bars instead.

 

Disclaimer:

I have converted grams to cups/ounces/tablespoons using online converters. Although I have no reason to believe they are inaccurate, please be aware that I have not made the recipe with imperial measurements.

In addition, many ingredients are different in Europe compared to North America. I do all I can to offer possible alternatives and to ensure the best possible outcomes for everyone. However, results cannot always be guaranteed if you have not used the same ingredients, measurements or methods as me.

Lastly, I do everything I can to ensure that my recipes (and instructions) are accurate and easy to follow. However, I am human, and don't always get it right. If you notice anything strange, a mistake, or even a typo, please let me know in the comments.