Description
A sweet and creamy no-bake cheesecake featuring cream cheese, biscuit base, and topped with honeycomb.
Ingredients
Scale
- 200 g digestif 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 the melted butter and press into a springform pan to form the base. Place in the refrigerator.
- Beat the cream cheese with the sugar and vanilla until the mixture is smooth and creamy.
- Whip the heavy cream until it forms stiff peaks, then gently fold it into the cream cheese mixture.
- Pour the mixture over the biscuit base and smooth the surface.
- Refrigerate for at least 240 minutes or overnight to firm up.
- Before serving, drizzle honey on top and place a piece of honeycomb for decoration.
Notes
Serve chilled and pair with fresh fruits or vanilla ice cream. Store in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
Keywords: cheesecake, dessert, no-bake, honeycomb, creamy