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Honeycomb Cheesecake Cake

A no-bake honeycomb cheesecake cake with a buttery biscuit crust, smooth mascarpone filling, and crunchy honeycomb candy, perfect for special occasions.
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Prep Time 30 minutes
Total Time 6 hours
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 2 cups graham cracker crumbs (or Hobnob biscuits, finely crushed)
  • 1/3 cup unsalted butter melted
  • 1/4 cup granulated sugar
  • 1 pinch salt
For the Cheesecake Filling
  • 24 oz cream cheese softened to room temperature
  • 8 oz mascarpone cheese room temperature
  • 3/4 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups heavy whipping cream
  • 1/4 teaspoon orange blossom water (optional, for a floral note)
For the Honeycomb Layer
  • 1 1/2 cups honeycomb candy roughly chopped
  • 4 oz white chocolate melted
  • 2 tablespoons honey
  • Extra honeycomb pieces for topping

Method
 

Preparation
  1. In a mixing bowl, combine graham cracker crumbs, melted butter, sugar, and a pinch of salt. Stir until the texture resembles damp sand.
  2. Press the mixture firmly into the base of a 9-inch springform pan. Chill in the fridge while you prepare the filling.
  3. In a large bowl, beat the cream cheese and mascarpone together until smooth and fluffy — about 3 to 4 minutes. Gradually add the powdered sugar and vanilla extract, mixing until fully combined.
  4. In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cheese mixture in three additions.
  5. Roughly chop the honeycomb candy into bite-sized pieces. Drizzle with melted white chocolate and toss lightly to coat some of the pieces.
  6. Fold about three-quarters of the honeycomb into the cheesecake filling. If using, add honey and orange blossom water at this stage.
  7. Pour the filling over your chilled crust, smoothing the surface. Scatter the remaining honeycomb pieces on top, pressing them gently into the surface.
  8. Cover with plastic wrap and refrigerate for at least 6 hours — overnight is even better to allow the flavors to meld together.

Notes

For easiest slicing, run a thin knife around the edges before releasing the springform. Dip your knife in warm water and wipe clean between cuts for perfect slices.