Are you ready to indulge in a dessert that’s both creamy and crunchy? This No-Bake Honeycomb Crunch Cheesecake is the ultimate sweet treat that will have your taste buds dancing. It’s perfect for those warm days when you want something refreshing without turning on the oven. Plus, who can resist the delightful combination of rich cheesecake and crunchy honeycomb?
Imagine a cheesecake that requires no baking, yet delivers on flavor and texture. The creamy filling paired with the crispy honeycomb bits creates a dessert experience that’s hard to forget. Whether it’s for a special occasion or just a little self-pampering, this cheesecake is bound to impress.
The best part? This No-Bake Honeycomb Crunch Cheesecake is simple to make and requires minimal ingredients, making it a great option for novice bakers and dessert enthusiasts alike.
Irresistible No-Bake Honeycomb Crunch Cheesecake Recipe
This no-bake cheesecake features a smooth and velvety cream cheese filling, complemented by bits of crunchy honeycomb for an added texture. The crust is typically made from crushed biscuits, providing a buttery base that ties everything together. Expect a delightful balance of sweetness and creaminess that leaves you wanting more.
Ingredients
- 200g digestive biscuits, crushed
- 100g unsalted butter, melted
- 400g cream cheese, softened
- 200ml heavy whipping cream
- 100g powdered sugar
- 1 teaspoon vanilla extract
- 100g honeycomb, chopped
- Chocolate shavings or additional honeycomb for garnish (optional)
Instructions
- Prepare the Crust: In a mixing bowl, combine the crushed digestive biscuits and melted butter. Stir until the mixture resembles wet sand. Press it firmly into the base of a springform pan to form an even layer.
- Make the Filling: In another bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture.
- Add Honeycomb: Carefully fold in the chopped honeycomb, ensuring it’s evenly distributed throughout the filling.
- Assemble: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or until set.
- Serve: Once set, carefully remove the cheesecake from the springform pan. Garnish with chocolate shavings or additional honeycomb if desired. Slice and serve chilled.
Cook and Prep Times
- Prep Time: 20 minutes
- Refrigeration Time: 4 hours
- Total Time: 4 hours 20 minutes
Nutrition Information
- Servings: 8 slices
- Calories: 350kcal
- Fat: 24g
- Protein: 3g
- Carbohydrates: 30g
