No Bake Honeycomb CheesecakeTHIGH THICKENING!

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  • No Bake Honeycomb Cheesecake

Honeycomb is one of weaknesses and OMG this Cheesecake is no exception, plus I didn’t even have to turn the oven on…just wait for it set, which was very hard!!

Honeycomb is one of weaknesses and OMG this Cheesecake is no exception, plus I didn’t even have to turn the oven on…just wait for it set, which was very hard!!

No Bake Honeycomb Cheesecake

serves
8
time needed
prep
ingredients
8
difficulty
Medium
rating (click to rate)
3.7 based on 6 ratings, click to rate

Ingredients

  • 500 grams Cream Cheese softened
  • 160 ml Dollop Cream
  • 160 ml Sour Cream
  • 3 tsp Gelatine
  • 1 tsp Vanilla Essence
  • 300 grams Chocolate Covered Honeycomb roughly chopped
  • 1 Biscuit Base
  • 4 tbsp Butter melted


Method

  1. Mix the biscuit base and melted butter together and press into lined springform tin. Smooth base using the bottom of glass this helps press down firmly and evenly. Place in fridge while preparing cheesecake.
  2. Using electric mixer beat cream cheese until smooth, 4-5 minutes. Add dollop cream and sour cream mix for 2 minutes. Dissolve gelatine in 1/4 cup boiling water. Add gelatine to cheesecake mix and beat again for 2 minutes. Stir through chopped honeycomb and pour onto base.
  3. Place in fridge and patiently let set for 4 hours.

Notes

Recipe Hints and Tips:

  • No Bake Honeycomb Cheesecake is suitable for freezing for up to 2 months. Keep refrigerated for up to 5 days in an airtight container.

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