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
Instructions
- Mix crushed biscuits with melted butter until fully coated.
- Press the mixture into the base of a springform pan and chill in the fridge to set.
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Whip heavy cream to soft peaks in a separate bowl, then gently fold into the cream cheese mixture.
- Pour the filling over the biscuit base and smooth the top.
- Refrigerate for at least 6 hours, preferably overnight, until fully set.
- Before serving, garnish with crushed honeycomb or toffee bits.
Notes
- Use Crunchie bars or caramel shards as an alternative topping.
- Add lemon zest to the filling for a citrusy twist.
- Use chocolate-flavored biscuits for a richer base.
- Press the base firmly and allow sufficient chilling time for best results.
- Low-fat cream cheese can be used but may result in a softer texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 85mg
