Description
A sweet and creamy no-bake cheesecake featuring smooth cream cheese and crunchy honeycomb, perfect for any occasion.
Ingredients
Scale
- 200 g digestive biscuits, crushed
- 100 g melted butter
- 500 g cream cheese
- 200 g sugar
- 250 ml heavy cream
- 1 teaspoon vanilla extract
- 2 tablespoons honey
- 1 piece of honeycomb for decoration
Instructions
- Mix the crushed biscuits with melted butter and press the mixture into a springform pan to form the base. Place the pan in the refrigerator.
- Beat the cream cheese with sugar and vanilla extract until smooth and creamy.
- Whip the heavy cream until firm, then gently fold it into the cream cheese mixture.
- Pour the cream cheese mixture over the biscuit base and smooth the surface with a spatula.
- Refrigerate for at least 240 minutes or overnight to set properly.
- Before serving, drizzle honey on top and place a piece of honeycomb as decoration.
Notes
Use room temperature cream cheese for a smoother texture. Feel free to add toppings like fresh berries or nuts for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg
Keywords: cheesecake, no-bake, dessert, honeycomb, easy recipe