Name: Honeycomb Delight Cheesecake
Prep time: 20 min
Total time: 6 h 20 min
Cuisine: European
Ingredients: 200 g crushed digestive biscuits; 100 g melted butter; 500 g cream cheese; 200 g sugar; 250 ml heavy cream; Honeycomb pieces or toffee bits for garnish

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This Honeycomb Delight Cheesecake is a no-bake, creamy treat that brings together a crunchy biscuit base, smooth cream cheese filling, and rich honeycomb crunch. It’s a dreamy dessert that looks impressive and is surprisingly easy to put together.

Honeycomb Delight Cheesecake

Why You’ll Love This Recipe

I love how effortlessly this cheesecake comes together without even needing to turn on the oven. The blend of sweet, creamy, and crunchy textures makes it feel like something straight out of a bakery. It’s perfect for special occasions or simply when I want to treat myself or guests to something unique.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

200 g biscuits digestifs écrasés
100 g beurre fondu
500 g fromage à la crème
200 g sucre
250 ml crème liquide entière
Honeycomb pieces or toffee bits for garnish

Directions

I start by mixing the crushed digestive biscuits with the melted butter until the crumbs are well coated.
Then I press the mixture into the base of a springform pan and place it in the fridge to set while I prepare the filling.
In a large bowl, I beat the cream cheese and sugar together until smooth and creamy.
Separately, I whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
I pour the creamy mixture over the biscuit base and smooth the top.
After that, I refrigerate the cheesecake for at least 6 hours, or preferably overnight, until it sets.
Just before serving, I sprinkle crushed honeycomb or toffee bits on top for that irresistible crunch.

Servings and timing

This cheesecake serves about 8 to 10 people.
Prep time: 20 minutes
Chill time: 6 hours or overnight
Total time: approximately 6 hours 20 minutes

Variations

I sometimes swap the honeycomb topping with crushed chocolate bars like Crunchie or even caramel shards. For a citrusy twist, I add a bit of lemon zest to the filling. If I want a chocolate base, I use chocolate-flavored biscuits instead of regular digestives.

storage/reheating

I store any leftovers in the fridge, tightly covered, for up to 4 days. Since it’s a no-bake cheesecake, there’s no reheating involved. I avoid freezing it because the texture may change once thawed.

FAQs

How can I make the base firmer?

I make sure to press the crumb mixture down firmly in the pan and let it chill long enough to set properly—usually overnight works best.

Can I use low-fat cream cheese?

I prefer using full-fat cream cheese for the best texture and richness, but low-fat can be used if I’m looking for a lighter version. Just know it may be a bit softer.

What type of honeycomb should I use?

I usually go for store-bought honeycomb candy or a crushed chocolate-covered honeycomb bar. Either works well for adding that signature crunch.

Can I prepare this cheesecake in advance?

Yes, I often prepare it the night before serving. It holds up really well in the fridge and actually tastes better after chilling overnight.

What can I do if the filling doesn’t set?

If the filling isn’t firm enough, it might need more time in the fridge. I also make sure not to overmix the whipped cream when folding it in to maintain its structure.

Conclusion

This Honeycomb Delight Cheesecake is one of those effortless desserts that looks like it took hours to make. I love how it combines simple ingredients into a luxurious, crowd-pleasing dish. Whether I’m celebrating or just indulging, this cheesecake never disappoints.