No-Bake Honeycomb Cheesecake
This recipe features a buttery biscuit base, a creamy vanilla filling, and a signature honeycomb-patterned topping with a honey glaze.
Ingredients
For the Biscuit Base:
- 200g (approx. 15 biscuits) Digestive biscuits or Graham crackers
- 75g to 100g unsalted butter, melted
For the Cheesecake Filling:
- 500g to 560g full-fat cream cheese, softened
- 100g to 125g (1 cup) icing sugar, sifted
- 250ml to 450ml double cream (heavy cream)
- 2 tsp vanilla extract
- Optional: 100g crushed honeycomb pieces for internal crunch
For the Honeycomb Topping:
- 200g (1 cup) caster sugar
- 75g (3-4 tbsp) golden syrup
- 1.5 to 2 tsp bicarbonate of soda
- Alternative (Visual Pattern): Honey and a clean piece of bubble wrap.
Instructions
1. Prepare the Base
- Crush the biscuits into fine crumbs using a food processor or a rolling pin.
- Mix the crumbs with the melted butter until the texture looks like wet sand.
- Press the mixture firmly into the bottom of a 20cm to 23cm springform pan.
- Chill in the refrigerator for at least 20–30 minutes to set.
2. Make the Filling
- Beat the cream cheese, icing sugar, and vanilla extract until the mixture is smooth.
- In a separate bowl, whisk the double cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture.
- If you want extra texture, fold in crushed honeycomb pieces at this stage.
- Pour the filling over the chilled base and smooth the top.
3. Create the Honeycomb Pattern
- The Bubble Wrap Trick: To get the look in the image, cut a piece of clean bubble wrap to the size of your pan.
- Press it gently (bubbles facing down) into the top of the wet cheesecake.
- Refrigerate the cheesecake for at least 4 to 6 hours (preferably overnight).
4. The Finishing Touches
- Carefully peel away the bubble wrap to reveal the hexagonal honeycomb pattern.
- Warm some honey slightly and drizzle it over the top so it fills the “cells” and drips down the sides.
- Honeycomb Shards: If making traditional honeycomb, boil sugar and syrup until amber (150°C), whisk in bicarbonate of soda, let it foam/set on a tray, and break into shards to decorate.