No-Bake Honeycomb Cheesecake

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features a buttery biscuit base and a light, creamy filling, topped with spectacular shards of homemade honeycomb.

Ingredients

For the Honeycomb Shards

  • 200g (1 cup) caster sugar
  • 75g (3-4 tbsp) golden syrup
  • 1.5 to 2 tsp bicarbonate of soda (baking soda)

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 at room temperature
  • 100g to 125g (1 cup) icing sugar (powdered sugar), sifted
  • 250ml to 450ml double cream (heavy cream)
  • 2 tsp vanilla extract
  • Optional: 100g crushed honeycomb pieces to mix into the filling

Instructions

1. Make the Honeycomb Topping

  • Prepare: Line a square baking tin or heatproof tray with parchment paper.
  • Melt: Combine sugar and golden syrup in a large saucepan over low-medium heat. Stir gently until the sugar dissolves.
  • Boil: Stop stirring and let the mixture boil until it turns a deep amber or golden-brown color (reaching about 150°C/300°F on a candy thermometer).
  • Whisk: Remove from heat immediately, add the bicarbonate of soda, and whisk briefly (about 10 seconds). The mixture will foam up rapidly—do not touch it.
  • Set: Pour into the prepared tin and let it harden for about an hour at room temperature. Once cool, break into shards.

2. Prepare the Crust

  • Crush: Pulse biscuits in a food processor or crush them in a bag with a rolling pin until they are fine crumbs.
  • Combine: Mix crumbs with melted butter until the texture resembles wet sand.
  • Press: Firmly press the mixture into the bottom of a 20cm to 23cm (8″ or 9″) springform pan. Chill in the fridge for 20–30 minutes.

3. Whip the Filling

  • Cream: Beat the cream cheese, icing sugar, and vanilla extract until smooth.
  • Whip: In a separate bowl, whisk the double cream until stiff peaks form.
  • Fold: Gently fold the whipped cream into the cream cheese mixture until combined. If using, fold in 100g of crushed honeycomb pieces at this stage.
  • Set: Spread the filling over the chilled base and smooth the top. Refrigerate for at least 4 to 6 hours, though overnight is best for a firm set.

4. Serve

  • Decorate: Just before serving, scatter the honeycomb shards over the top and drizzle with a little extra honey if desired.

Tip: Add the honeycomb shards only right before serving, as they will begin to dissolve and lose their crunch if left in the refrigerator for too long.

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