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Honeycomb Smash Cheesecake
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Honeycomb Smash Cheesecake

By kimpearce (GoodFood Community)
A star rating of 4.8 out of 5.11 ratingsRate
  • Preparation and cooking time
    • Total time
    • 1 hour cooling time for biscuit base
  • Easy
  • Serves 12
Gorgeous creamy cheesecake with crunchy honeycomb and chocolate pieces on a crunchy biscuit base.


  • 150g butter
  • 200g digestive biscuits
  • 1 vanilla pod or 1 tsp vanilla essence
  • 500g cream cheese (Philly Light is ok)
  • 100g caster sugar
  • 300ml double cream
  • 1 pack chocolate covered honeycomb nuggets or 2 crunchies


  • STEP 1
    Grease a 23cm spring form cake tin or alternatively you can use individual ramekins (as I have in picture) These quantities will make 12 individual cheesecakes or one large one. Place biscuits in a plastic bag and bash with rolling pin until fine.
  • STEP 2
    Place butter in pan and heat over low heat until melted, add biscuit crumbs and stir until fully mixed.
  • STEP 3
    Remove from heat and put into base of cake tin, squash down firmly and put in fridge to set for 1 hour.
  • STEP 4
    Place cream cheese, caster sugar and vanilla in bowl and mix together. If you want a plain cheesecake you can add the zest and juice of a lemon and/or orange at this stage. Whisk cream in a separate bowl until soft peak stage. Crush honeycomb and stir in. Add to cream cheese mixture and fold in.
  • STEP 5
    Place mixture on top of chilled biscuit base. Put in fridge to set for about an hour. Sprinkle top with crushed flakes or some of the honeycomb.

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A star rating of 4.8 out of 5.11 ratings

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