Chocolate and Honeycomb no-bake cheesecake

15 Minutes



This cheesecake is light and almost moose like due to the vegan cream cheese and tastes just like an Italian cheesecake.
Once you have your honeycomb you can whip this up in 15 minutes.

Chocolate and Honeycomb no-bake cheesecake


Tools required an electric mixer & an 8” / 20 cm bottomless cake tin

First, make your honeycomb as you will need to allow this to cool before making your cheesecake

Add your sugar and golden syrup to a large saucepan

Place on a low heat stirring occasionally until the sugar has dissolved

use the butter to grease the inside of a large cake tin and place your cake tin on a cooling rack

Turn up the heat and stir occasionally until your mixture starts to change to a rich golden brown.

As soon as it's a rich golden colour remove from the heat and quickly whisk in your bicarb ( don’t over whisk or you will lose your bubbles.)

Quickly pour into your cake tin (be careful it is very hot)

Leave too cool for an hour as the mixture will continue to cook after it has been removed for the heat

The deeper your cake tin the bigger the bubbles you can get.

For the base

Add the biscuits to a mixing bowl and crush with the end of a rolling pin.

Melt the butter in a small pan or in the microwave and combine with the biscuit

Remove the bottom of your cake tin and place the ring upside down on a flat plate

Use a spoon or spatular to press the biscuit mixture into the bottom of the cake tin to form your base

Place in the fridge while you make your topping.

For the topping

Whisk the cream cheese with the caster sugar until smooth

Add 6 tablespoons of cocoa powder and whisk gently until mixed

Turn the mixer to low and add the vegan double cream.

When the cheese is thoroughly mixed with the cream turn the mixer onto full speed

Beat until the mixture will hold its own weight.

Crush a little of the honeycomb and sprinkle enough on top of the biscuit base to cover

Add the cheesecake mix and spread evenly with a spatular

Leave to set in the fridge for 1 - 2 hours

Top with a little grated chocolate and crushed honeycomb.

Best served with an extra piece of honeycomb.


For the honeycomb

200g caster sugar

80g golden syrup

2 tsp bicarbonate soda

5g plant-based butter

For the base

180g digestive biscuits

75g vegan butter

For the topping

400g vegan cream cheese, (no plug here, but the best we have found is violife for its stability)

125g caster sugar

6 tbsp cocoa powder

250ml vegan double cream (we used elm lea plant)

25g grated dark chocolate