Chocolate Honeycomb Salted Caramel Cheesecake (No Bake)
A rich and indulgent no-bake chocolate honeycomb salted caramel cheesecake, with a chocolate digestive base, a creamy honeycomb middle and a salted caramel drizzle topping.
I absolutely adore cheesecakes, and they're a must-have for me whenever I dine out. If there's a cheesecake on the menu, rest assured, I'll always find space for it, even if it means a bit of indigestion - it's totally worth it in my book.
Likewise, if you visit me during a festive occasion or celebration, you're almost guaranteed to be greeted with a homemade cheesecake. My enthusiasm for them never wanes, and I've even indulged in a slice for breakfast on occasion.
Among my cherished cheesecake creations, my baked raspberry cheesecake will always hold a special place. It's a crowd-pleaser that I whip up several times a year, always to the delight of friends and family.
Yet, despite my go-to recipe's success, I felt it was time to experiment and expand my cheesecake collection with something fresh and exciting.
And so this no bake honeycomb cheesecake with salted caramel drizzle was born!
No bake cheesecakes
This no bake honeycomb and salted caramel cheesecake was a total game-changer!
It's seriously got that WOW factor, and I'm so glad I decided to mix things up from my usual cheesecake recipe.
🛒 Ingredients
Base:250g Chocolate Digestives, crushed into fine crumbs with a rolling pin90g Butter, melted
Cheesecake:600g Full Fat Cream Cheese150g Icing Sugar, sifted1 TSP Vanilla Extract200ml Double Cream2 Cadbury Crunchie Bars, crushed
Salted Caramel Sauce:175g Light Brown Sugar50g Butter300ml Double Cream1/2 TSP Sea Salt
Topping:2 Cadbury Crunchie Bars, crushed
🔪 How do I make a no bake cheesecake?
🛒 Ingredients
Base:
250g Chocolate Digestives, crushed into fine crumbs with a rolling pin
90g Butter, melted
Cheesecake:
600g Full Fat Cream Cheese
150g Icing Sugar, sifted
1 TSP Vanilla Extract
200ml Double Cream
2 Cadbury Crunchie Bars, crushed
Salted Caramel Sauce:
175g Light Brown Sugar
50g Butter
300ml Double Cream
1/2 TSP Sea Salt
Topping:
2 Cadbury Crunchie Bars, crushed
🔪 How do I make a no bake cheesecake?
Step One: Line the base of a 20cm springform tin with baking paper.
Step Two: In a mixing bowl, mix together the crushed chocolate digestive biscuits and melted together until combined.
Step Three: Lightly whip the double cream using an electric whisk until soft peaks form.
Step Four: In a stand mixer (or by hand) mix together the cream cheese, icing sugar and vanilla extract until smooth.
Step Five: Fold the whipped double cream into the cream cheese mixture until combined, then stir through the crushed crunchie bars.
Step Six: Pour into the tin, level the top and chill overnight or for at least 3 hours.
Step Seven: You can make the salted caramel sauce straight away and pop it into the fridge or wait until you are ready to serve the cheesecake. To make the salted caramel sauce place the sugar, butter, double cream and sea salt in a pan and melt on a low heat. Once melted, turn up the heat until it is boiling and stir continuously for 1 minute. Take off the heat and allow to cool for 30 minutes.
Step Eight: When you are ready to serve, take the cheesecake out of the springform tin and pour over the salted caramel sauce. Top with the crushed crunchie bars.
💭 Expert Tips
Use full-fat cream cheese so the cheesecake mixture doesn't split.
Make sure all the ingredients for the cheesecake are at room temperature before starting the recipe, particularly the cream cheese. This makes it easier to blend, preventing lumps and ensuring a smooth, creamy texture for your cheesecake.
When whipping the cream, aim for soft peaks. Over-whipped cream can make the mixture too thick, affecting the final texture of the cheesecake.
When combining ingredients, especially when folding whipped cream into the cream cheese mixture, do it gently. This keeps the mixture light and airy.
Patience is key! No bake cheesecakes need ample time to set, usually several hours or overnight in the fridge. This ensures they firm up properly and slice cleanly.
If you're making your own salted caramel, be careful not to burn it. The perfect caramel should be a deep amber colour, not too dark. Adding a bit of sea salt enhances the flavour.
Remove the cheesecake from the fridge about 15-20 minutes before serving. This makes it easier to slice and allows the flavours to come through more vividly.
Pin the recipe for later!
🍴 Serving Suggestions
Add a fresh touch by serving the no bake Crunchie cheesecake with a side of fresh berries or sliced fruits. The acidity and freshness of the fruit balance the richness of the cheesecake.
Sprinkle chopped nuts like hazelnuts or almonds on top for a crunchy contrast to the creamy texture.
📖 Variations
Mix in smooth or crunchy peanut butter into the cheesecake mixture for a nutty flavour.
Replace the salted caramel with toffee sauce and top with banana slices for a banoffee-inspired cheesecake.
Add orange zest to the cheesecake mixture and garnish with candied orange slices for a chocolate-orange flavour.
Use store bought salted caramel sauce to save time.
🥡 Storage
Store: Once prepared, the cheesecake needs to be refrigerated (minus the salted caramel sauce and crushed chocolate honeycomb topping - this needs to be added at the last minute). Ensure it's well-covered or stored in an airtight container. It can be stored in the fridge for up to 2 days. Leftovers can be kept in the fridge for up to 3 days.
Freeze: You can freeze the cheesecake (minus the salted caramel sauce and crushed chocolate honeycomb) for up to three months if you want to make it well in advance. Wrap it tightly in cling film and then in foil. It can be stored in the freezer for up to a month. Remember to thaw it in the refrigerator overnight before serving.
A note about the salted caramel sauce
Try this next!
No Bake Biscoff Cheesecakes
These easy peasy no bake cheesecakes flavoured with one of my all time favourite spreads - Biscoff, take literally minutes to make. A great make ahead cheesecake for dinner parties.
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This looks so yummy. I have zero cooking skills so I will have to get hubby on it.
ReplyDeleteIt's so easy Claire - honestly give it a go! I bet you will impress yourself
DeleteThis looks and sounds incredible! Salted caramel is one of my favourite things, and I love the idea of using chocolate digestives for the base instead of plain biscuits :)
ReplyDeleteJess xo | The Indigo Hours
This cheesecake is truly amazing Beth and if it wasn't for my expanding waistline I'd be straight onto making it:-)
ReplyDeleteDo you think this would travel well because I need you to send me this right now!! It looks absolutely delicious! I love everything about this! Salted caramel...yum!!!
ReplyDeleteWow, what an amazing cheesecake and all my favourites too - Chocolate, honeycomb AND salted caramel, yum! This would make a lovely Christmas desert, I like your thinking, hehe. xx
ReplyDeleteWhy oh why have I seen this when I am so hungry?! This looks amazing, I absolutely cheesecake and honeycomb salted caramel is my favourite x
ReplyDeleteOMG that looks so good!
ReplyDeleteOh, I am actually dribbling!! This looks awesome and so delicious. I am on a healthy eating plan so will just quietly step away from this post..... Kaz x
ReplyDeleteOh sweet lord this is just food heaven!! What an incredible cheesecake. I need to make this ASAP! Bookmarked for when I need a good baking session and when I want to eat something all to myself! Haha
ReplyDeleteHoly damn, this looks INSANE. I am dribbling so much right now, I need to make this asap! x
ReplyDeletetotally drool some! Yummy! i would love to try some x
ReplyDeleteIf my Caramel is very runny, do I need to go back and reheat it?? Ive let it sit in the fridge over night and was wondering if it was meant to just be runny? Many thanks
ReplyDeleteHi - mine was quite runny. It shouldn't affect the taste, just drizzle on sparingly on the top so it doesn't all slide off. Put all the extra sauce in a jug so people can pour more over if they want to.
DeleteThis looks amazing. I love everything in it. I was hoping to find an out of this world dessert for Christmas. I just found it.
ReplyDelete