Honeycomb Smash Cheesecake
Member recipe

Honeycomb Smash Cheesecake

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(11 ratings)

Member recipe by


Serves 12

Gorgeous creamy cheesecake with crunchy honeycomb and chocolate pieces on a crunchy biscuit base.

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  • 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


    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.
    2. Place butter in pan and heat over low heat until melted, add biscuit crumbs and stir until fully mixed.
    3. Remove from heat and put into base of cake tin, squash down firmly and put in fridge to set for 1 hour.
    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.
    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.

Comments, questions and tips

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15th Nov, 2014
This is a fantastic recipe! Have made this several times and everyone who has tried it has adored it. The one problem is that it's too moreish!!
Gemma T
31st May, 2014
Left cheesecake for over 24 hours in the fridge to set, and it sunk when removed from the tin :0( not sure why as I followed the recipe to a tee, did still taste nice though.
pollytoast's picture
23rd Oct, 2013
This is unbelievable, so easy to make and tastes delicious. I made it 2 weekends ago and can't stop thinking about it, I have a wedding on Friday so havn't made it so I can fit into my dress (this cheesecake has a million calories in it!) but will be making it for Saturday, sooooo exited to eat it again yum yum yum yum! I used crunchies and they worked perfectly, they kind of dissolve into the cheese and make it taste like a toffee cheesecake.
9th Mar, 2013
I made this yesterday, my first ever cheesecake was so excited about making it, just taken it out of the tin and it's not set :(, I did the honeycomb recipe without the lemon juice, sooo disappointed, tastes nice, just looks a mess..I don't know why it didn't set.
6th Mar, 2013
it was not made for a special occasion, just wanted to try it out but i will be using it for any special occasion in the near future. i did use filly light.
6th Mar, 2013
i made this recipe using the Philly Light. it was light and refreshing, delicious, it went in no time.
26th Jul, 2012
i made this on sunday and it is absolutely delicious !!!!! and there is still some left tonight ( thur ) I try to make different desserts every week , and as there are only the two of us i try to make something that will last us all week, and so far so good.Thank you for making this so easy
12th Jun, 2011
i loved this recipe thanks for uploading it it was delishious
7th Jun, 2011
What an amazing recipe so quick and easy to make and loved by all ... it was gone in seconds. I also added extra crunchies not good for the waistline but tasted delicious - will definitely make it again - thank you.
16th Apr, 2011
This recipe was fantastic thank you Kim. It got rave reviews and went down a storm! However I added more digestives and butter to the biscuit base because I found the quantities suggested weren't quite sufficient and used 3 crunchy bars for the cake with another sprinkled on top. A tip for this recipe, which I used myself and I think makes it look more professional, was to lay strips of grease proof paper on top of the cheesecake when sprinkling the crushed crunchie bar on top. When you remove the strips it has thick lines of honeycomb on top of the cake which makes it even more impressive!


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New male cook
12th Mar, 2017
Great recipe. I made a couple of changes to it. Used icing sugar instead of castor in case it tasted gritty. I also spread a thin layer of Carnation tinned caramel over the top before sprinkling on the remaining Crunchie. Took it to a whole new level. Absolutely delicious.