Honeycomb is one of my biggest weaknesses, especially when I see the homemade version for sale at School Fetes. Our No Bake Honeycomb Cheesecake is no exception, plus I didn’t even have to turn the oven on…just wait for it set, which was very hard!!
No Bake Honeycomb Cheesecake
Rich no-bake cheesecake topped with crunchy honeycomb — a sweet, creamy, and indulgent dessert.
Course: DessertsCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
15
minutesCooking time
40
minutesCalories
300
kcalTotal time
55
minutes
Cook Mode
Keep the screen of your device on
Ingredients
500 gram Cream Cheese -softened
160 ml Dollop Cream
160 ml Sour Cream
3 tsp Gelatine
1 tsp Vanilla Essence
300 gram Chocolate covered Honeycomb-roughly chopped
1 Biscuit base
4 tbsp Butter-melted
Directions
- Mix the biscuit base and melted butter together and press into lined springform tin. Smooth base using the bottom of glass this helps press down firmly and evenly. Place in fridge while preparing cheesecake.
- Using electric mixer beat cream cheese until smooth, 4-5 minutes. Add dollop cream and sour cream mix for 2 minutes. Dissolve gelatine in 1/4 cup boiling water. Add gelatine to cheesecake mix and beat again for 2 minutes. Stir through chopped honeycomb and pour onto base.
- Place in fridge and patiently let set for 4 hours.
Notes
- No Bake Honeycomb Cheesecake is suitable for freezing for up to 2 months. Keep refrigerated for up to 5 days in an airtight container.
Responses to “No Bake Honeycomb Cheesecake”
Elle, it’s double thick fresh cream. 🙂 You can find it in the cold section of your supermarket.
I always freeze my no bake cheesecakes and have never had an issue?
That’s great Sonya! 🙂
Just wondering what sort of biscuits people have been using for their biscuit base?
You can buy biscuit base in the baking section Kate – I think it’s White Wings brand!
Hi Kelly. No sugar in the mix, unless you’d like to add some! We find that when eaten with the honeycomb part, it is sweet enough.