Honeycomb Cheesecakes
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  • Prep time 15 '
  • Total time 75 '


  • 30 g butter
  • 125 g light digestive biscuit crumbs
  • 125 ml double cream
  • 50 g icing sugar
  • Finely grated zest of 1 lemon
  • 1 tbsp lemon juice
  • 2 honeycomb chocolate bar, roughly chopped
  • 250 g Philadelphia Original


  • Arrange the ring moulds on a flat baking tray. Stir crumbs into melted butter. Divide between 8 x 7 cm ring moulds and press firmly into the bases. Chill well whilst preparing the filling.
  • Whip the cream with the icing sugar until very thick. Whisk together the Philadelphia lemon zest and juice.
  • Fold the two mixtures together and stir in half the honeycomb pieces. Spoon the filling over the biscuit bases and smooth the surface. Chill for 1 hour before serving. When ready to serve, remove the ring moulds and sprinkle over the remaining honeycomb pieces.


  • The honeycomb will start to dissolve and lose its crispness after about 2 hours so try to avoid making these cheesecakes too far in advance of serving.

Nutritional Information

Typical values Per recipe
Energy 10553.0 kj
Energy 2520.0 kcal
Fat 183.2 g
Carb 202.4 g
Protein 28.8 g
Saturated fat 112.0 g
Salt 4.0 g
Dietary fibre 4.0 g
Sugars 141.6 g