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Chocolate Honeycomb Salted Caramel Cheesecake

Chocolate Honeycomb Salted Caramel Cheesecake
Chocolate Honeycomb Salted Caramel Cheesecake
It's no secret that I'm a sucker for a cheesecake. If I'm eating out and there is a cheesecake on the menu, I WILL make room for it and any ensuing indigestion is well worth it in my opinion. Similarly, if you turn up at my house on a high day or holiday you'll find a homemade cheesecake being served. I just never get bored of them and have been known to polish off a slice for breakfast on occasion. One of my all time favourite cheesecake recipes is a baked raspberry one that gets an outing several times a year at the request of friends and family. Despite my tried and tested recipe, I thought it was about time that I developed something new to add to my cheesecake repertoire.

This no bake Chocolate Honeycomb Salted Caramel Cheesecake was by all accounts a bit of a revelation.... in taste and looks! It's definitely got the WOW factor and I'm very glad I decided to 'branch out'.

Chocolate Honeycomb Salted Caramel CheesecakeThe base of the cheesecake is made from crushed milk chocolate digestive biscuits mixed with melted butter, although ordinary digestives would also work fine. The creamy middle is a mixture of full fat cream cheese and double cream, interspersed with pieces of chocolate honeycomb (crushed up Cadburys Crunchie bars in this case). Finally, the topping, described by my eldest as 'epic' is a simple salted caramel sauce made with Cornish Sea Salt's new delicate salt flakes and more crushed up Crunchie bars - you can't overdo them, promise!

It turned out so well I'm very tempted to make this cheesecake one of my Christmas desserts to offer the pudding haters .... yep, I've already started planning my Christmas menu. What can I say, the lure of Nigella Christmas just gets too strong from September onwards.

Chocolate Honeycomb Salted Caramel Cheesecake

Hopefully I've done enough to sell it to you. Seriously though, you really MUST try it..... everyone needs a cheesecake like this in their lives and for something that looks so amazing it really is a very simple recipe.

Just to make you aware the ingredient amounts listed for the salted caramel sauce make way more than you need but I like to keep a bowl in the fridge to drizzle over ice cream and brownies. It will sit happily in the fridge for a week or so.

Chocolate Honeycomb Salted Caramel Cheesecake


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Chocolate Honeycomb Salted Caramel Cheesecake
Chocolate Honeycomb Salted Caramel Cheesecake
A rich and indulgent no-bake cheesecake with a chocolate digestive base, creamy honeycomb middle and salted caramel topping
  • For the base
  • 250g Chocolate Digestives, crushed
  • 90g Butter, melted
  • For the Cheesecake
  • 600g Cream Cheese (full fat)
  • 150g Icing Sugar, sifted
  • 1 TSP Vanilla Extract
  • 200ml Double Cream
  • 2 Cadburys Crunchie Bars, crushed
  • For the Salted Caramel Sauce
  • 175g Light Brown Sugar
  • 50g Butter
  • 300ml Double Cream
  • 1/2 TSP Sea Salt
  • 2 Cadburys Crunchie Bars, crushed
Step 1: Line the base of a 20cm springform tin.Step 2: In a bowl mix together the crushed digestives and butter then press firmly into the tin. Pop into the fridge whilst you make the cheesecake.Step 3: Lightly whip the double cream using an electric whisk until you get soft peaks.Step 4: Mix together the cream cheese, vanilla extract and icing sugar - a stand mixer makes things easier but you could do it by hand.Step 5: Fold the double cream through the mixture and then add the crunchie bars. Pour into the tin, level off and put back in the fridge overnight.Step 6: You can make the salted caramel sauce now and put it in the fridge or wait until you are ready to serve it.To make the salted caramel sauce put the sugar, butter, double cream and sea salt in a pan and heat until melted. Turn up the heat for a minute stirring continuously then take off the heat to cool. Pop into the fridge if you are not using immediatelyStep 7: When you are ready to serve unmould the cheesecake from the tin then pour over as much salted caramel sauce as you want. Sprinkle over the crushed crunchie bars.

Prep time: Cook time: Total time:
Yield: 8

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Chocolate Honeycomb Salted Caramel Cheesecake

I'm linking this Chocolate Honeycomb Salted Caramel Cheesecake to A Mummy Too's #recipeoftheweek and Honest Mum's Brilliant Blog Posts


  1. This looks so yummy. I have zero cooking skills so I will have to get hubby on it.

    1. It's so easy Claire - honestly give it a go! I bet you will impress yourself

  2. This 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 :)

    Jess xo | The Indigo Hours

  3. This cheesecake is truly amazing Beth and if it wasn't for my expanding waistline I'd be straight onto making it:-)

  4. Do 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!!!

  5. Wow, 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

  6. Why 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

  7. Oh, 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

  8. Oh 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

  9. Holy damn, this looks INSANE. I am dribbling so much right now, I need to make this asap! x

  10. totally drool some! Yummy! i would love to try some x

  11. If 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

    1. Hi - 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.


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