This version skips the oven but delivers all the rich, creamy, and crunchy goodness of honeycomb in every bite! Perfect for a quick and easy dessert! 🍯💛
Ingredients:
For the crust:
1 ½ cups crushed digestive biscuits 🍪
¼ cup melted butter 🧈
For the filling:
2 (8 oz) packages cream cheese, softened 🧀
½ cup honey 🍯
1 cup heavy whipping cream 🥛
1 teaspoon vanilla extract 🌿
½ cup crushed honeycomb candy 🍬
For the honeycomb topping:
½ cup sugar 🍬
¼ cup honey 🍯
2 tablespoons water 💦
1 teaspoon baking soda 🥄
Instructions:
Prepare the crust: Mix crushed biscuits and melted butter. Press into a springform pan and chill in the fridge while making the filling.
Make the cheesecake filling: Beat cream cheese and honey until smooth. In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture. Stir in vanilla extract and crushed honeycomb pieces. Spread over the crust.
Chill: Refrigerate for at least 6 hours or overnight to set.
Make the honeycomb topping: Follow the same process as above—heat sugar, honey, and water in a saucepan, stir in baking soda, let it harden, and break into pieces.
Decorate & Serve: Top the cheesecake with honeycomb chunks and a drizzle of honey before serving. Enjoy every golden, creamy bite! 🍰🍯✨
