Choc-Honeycomb Cheesecake Recipe

Name: Choc-Honeycomb Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Base; 1 1/4 cups sweet biscuit crumbs; 80g butter, melted; Filling; 500g block PHILADELPHIA Cream Cheese, softened; 3/4 cup caster sugar; 2 tablespoons lemon juice Safeway 4 ct For $5.00 thru 02/09; 3 teaspoons gelatine, dissolved in 1/4 cup boiling water; 1 cup cream, lightly whipped; 3 x 45g chocolate coated honeycomb bars, roughly crushed

Servings: persons

Base
1 1/4 cups sweet biscuit crumbs
80g butter, melted
Filling
500g block PHILADELPHIA Cream Cheese, softened
3/4 cup caster sugar
2 tablespoons lemon juice Safeway 4 ct For $5.00 thru 02/09
3 teaspoons gelatine, dissolved in 1/4 cup boiling water
1 cup cream, lightly whipped
3 x 45g chocolate coated honeycomb bars, roughly crushed

1
Combine the biscuit crumbs and butter, then press into a 20cm springform pan.
2
Chill
3
Beat Philly* and sugar using an electric mixer until smooth.
4
Add lemon juice and gelatine mixture and beat until combined.
5
Fold in cream and 2/3 honeycomb bars.
6
Pour filling into prepared crust and refrigerate for 3 hours or overnight.
7
Garnish with remaining honeycomb bars to serve.

1366

kcal

Calories

107

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Base, 1 1/4 cups sweet biscuit crumbs, 80g butter, melted, Filling, and more.

Yes, Choc-Honeycomb Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Choc-Honeycomb Cheesecake

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