Honeycomb Smash Cheesecake Recipes

HONEYCOMB SMASH CHEESECAKE

Honeycomb Smash Cheesecake image

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

Provided by kimpearce

Time 30m

Yield Serves 12

Number Of Ingredients 7

Ingredients

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

Steps:

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

HONEYCOMB CHEESECAKE

Honeycomb Cheesecake image

I was never a lover of cheesecake till I came across this recipe (now I cant keep away from the stuff :) ) I've served it over and over again and always get rave reviews from friends. It's a very easy recipe...beginner cooks can put this one together no problems.

Provided by Stardustannie

Categories Cheesecake

Time 20m

Yield 10 serving(s)

Number Of Ingredients 9

Ingredients

1 (250 g) packet honey snap biscuits
90 g butter
3 teaspoons gelatin
1/4 cup water
375 g cream cheese
1/2 cup caster sugar
1 teaspoon vanilla essence
300 ml thickened cream
2 violet crumble chocolate candy bars (Chocolate covered honeycomb bars)

Steps:

Melt Butter, add biscuit crumbs, mix well.
Press mixture into a base of 22cm spring form tin.
Refrigerate while making filling.
Place water in a small bowl, sprinkle with gelatine, heat on medium in microwave for 30-40 seconds,DO NOT BOIL.
Place cream cheese in a mixing bowl, add sugar and vanilla essence, beat until smooth with electric mixer.
Beat cream in a seperate bowl until soft peaks form.
Stir gelatin mixture into cream cheese mixture, add cream and crushed honeycomb bars mix well,pour into crust.
Refrigerate until set.

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