Honeycomb Cheesecake

Honeycomb Cheesecake is easy to make and is deliciously sweet. It is perfect with good quality coffee.  You can make this in either a 20cm round fluted tart pan with a removable base or use a 35 x 11cm (base) fluted tart pan with a removable base.

This cheesecake needs to be chilled for a total of five (5) hours and is best made on the day you intend to serve it.

Also, this cheesecake is made upside down and then inverted when set.


3 teaspoons of powdered gelatine

375g cream cheese, at room temperature

½ cup caster sugar

1/3  cup sour cream

3 x 50g chocolate-coated honeycomb bars, coarsely chopped (violet crumble, crunchie, etc)

200g packet honeycomb crunch biscuits

50g butter, melted


1. Grease fluted tart pan with removable base. Sprinkle gelatine over 1/3 cup boiling water in a small heatproof jug. Stir until the gelatine dissolves. Set aside to cool slightly.

 2. Using an electric mixer, beat cream cheese, sugar and sour cream in a medium bowl until light and creamy. Add cooled gelatine mixture and beat until combined. Fold two-thirds of honeycomb into cream cheese mixture. Pour mixture into prepared pan. Refrigerate for two hours.

3. Process biscuits in a food processor until finely crushed. Add melted butter; process to combine. Spread evenly over cheesecake; level surface. Chill for three hours or until set.

 Turn out cheesecake onto a serving plate or chopping board. Serve sprinkled with remaining honeycomb.


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