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 topping.

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. 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 I have been known to polish off a slice for breakfast.

One of my all time favourite cheesecake recipes is a baked raspberry cheesecake 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.

No bake cheesecakes

This no bake Chocolate Honeycomb Salted Caramel Cheesecake was by all accounts a bit of a revelation!

It's definitely got the WOW factor and I'm very glad I decided to 'branch out' from my usual cheesecake recipe.

No bake cheesecakes are just so easy. There is no worry about the top cracking, if the temperature isn't quite right, and they can happily be made ahead and stored safely in the fridge until needed.

Chocolate Honeycomb Salted Caramel Cheesecake

How do I make a no bake cheesecake?

The 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 sea salt and more crushed up Crunchie bars sprinkled on top!

Pin the recipe for later!

Chocolate Honeycomb Salted Caramel Cheesecake

Salted caramel sauce

The ingredient amounts listed for the salted caramel sauce make a lot more than you need for the cheesecake, but I like to keep a bowl in the fridge to drizzle over ice cream and brownies.

jar of salted caramel sauce

It will sit happily in the fridge for a week or so, and who doesn't like salted caramel sauce!?

Chocolate Honeycomb Salted Caramel Cheesecake

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.

No Bake Biscoff Cheesecakes

No Bake Chocolate Honeycomb Cheesecake, No Bake Salted Caramel Cheesecake
Yield: 8

No Bake Chocolate Honeycomb Salted Caramel Cheesecake

No Bake Chocolate Honeycomb Salted Caramel Cheesecake

Prep time: 25 MCook time: Total time: 25 M
A rich and indulgent no-bake cheesecake with a chocolate digestive base, a creamy honeycomb middle (courtesy of crushed up Cadbury's Crunchie Bars) and a salted caramel topping.


  • For the Base:
  • 250g Chocolate Digestives, crushed into fine crumbs with a rolling pin
  • 90g Butter, melted
  • For the Cheesecake:
  • 600g Full Fat Cream Cheese
  • 150g Icing Sugar, sifted
  • 1 TSP Vanilla Extract
  • 200ml Double Cream
  • 2 Cadbury Crunchie Bars, crushed
  • For the Salted Caramel Sauce:
  • 175g Light Brown Sugar
  • 50g Butter
  • 300ml Double Cream
  • 1/2 TSP Sea Salt
  • For the Topping:
  • 2 Cadbury Crunchie Bars, crushed


  1. Line the base of a 20cm springform tin with baking paper.
  2. In a bowl mix together the crushed chocolate digestives and butter. Press into the tin and chill whilst you make the cheesecake.
  3. Lightly whip the double cream using an electric whisk until soft peaks form.
  4. In a stand mixer (or by hand) mix together the cream cheese, icing sugar and vanilla extract until smooth.
  5. Fold the whipped double cream into the cream cheese mixture until combined, then stir through the crushed crunchie bars.
  6. Pour into the tin, level the top and chill overnight or for at least 3 hours.
  7. 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.
  8. 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.
  9. 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.
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Created using The Recipes Generator


  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.

  12. This looks amazing. I love everything in it. I was hoping to find an out of this world dessert for Christmas. I just found it.