Tuesday 26 July 2022

Chocolate Honeycomb Cheesecake - No Bake

A creamy chocolate cheesecake filled with honeycomb pieces!

I have been wanting to recreate a "crunchy" cheesecake for so long, especially when I got my hands on Buttermilk's vegan Honeycomb Blast chocolate bars! If you haven't had one of these yet, you need to try. They taste just like a Cadbury's crunchy bar, if not more delicious and they make the perfect cheesecake topping. How does one even describe the wonders of honeycomb? Kind of airy, rather sweet and sticky and amazing when dipped in chocolate. Well that's what these chocolate bars are and really, it was just another excuse to make a cheesecake I think :) after a few tries, the final attempt of this was gobbled up rather quickly so I assure you it's a crowdpleaser! Best made ahead so that it has lots of time to set, you don't need the stress of a cheesecake that's runny trust me. 

If you love chocolate and cheesecakes....

Check out my other recipes for more inspiration!


Prep: 30 minutes + 4 hours chilling time
Cook: no-bake
Serves: 10


  • I really recommend using Oatly's whipping cream and cream cheese. Both are on the thicker side which makes the cheesecake filling more stable. Other vegan brands I find can be too watery and make the filling more loose. 
  • If you don't want to make your own honeycomb pieces, you might be able to find them ready-made in the shops, although many I have seen are dipped in chocolate and aren't always vegan. 
  • If you aren't able to find the vegan honeycomb chocolate bars and aren't following a vegan or dairy free diet, then any other honeycomb chocolate bars will work too. 


  • 300g Digestive biscuits
  • 120g Butter
  • 220g Milk Chocolate, melted
  • 250ml Oatly whipping cream
  • 300g Cream cheese
  • 130g Icing sugar
  • 1tsp Caster sugar
  • Honeycomb pieces


  1. Grease and line a 9-inch springform cake tin.
  2. Make the base. Crush the digestives into small-ish crumbs. Melt the butter then pour over the biscuits and mix together so that the biscuits are coated in the butter.
  3. Press the biscuit crumbs into the cake tin to form an even layer base. Place in the fridge to chill.
  4. Make the filling. Prepare two medium-sized bowls. Melt the chocolate in the microwave then leave to cool slightly. 
  5. Use an electric hand-whisk to mix together the cream cheese and sugars until combined. Then add the chocolate and mix in, but do not over mix.
  6. In the other mixing bowl, whisk the whipping cream until it has stiff peaks - this takes about 5 minutes. 
  7. Spoon the cream cheese into the whipping cream and fold together with a spatula until everything is combined. Try not to deflate the whipping cream at this stage. 
  8. Stir through the honeycomb pieces. Spoon the cheesecake filling on top of the biscuit base and spread evenly - I like to use an offset spatula for this to create a smooth and flat finish on top. 
  9. Place in the fridge for a minimum of 4 hours or preferably overnight.
  10. Once set, melt the remaining chocolate and drizzle on top, then top the cheesecake with cut up pieces of vegan honeycomb chocolate bars. To serve, run a paring knife around the edge to loosen from the cake tin then open the tin to remove. 
  11. Best eaten within 3-4 days and keep stored in the fridge. Enjoy!


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