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My No-Bake Gluten Free Honeycomb Cheesecake Recipe

My no-bake gluten free honeycomb cheesecake recipe is so easy to make and you'll have so much fun making your own honeycomb!
Course Dessert

Ingredients

For the base

  • 320 g gluten free digestive biscuits
  • 150 g hard margarine / butter

For the honeycomb

  • 250 g caster sugar
  • 250 g golden syrup
  • 30 g bicarbonate of soda

For the cheesecake

  • 560 g cream cheese (for this I use Philadelphia but you could use Mascarpone)
  • 100 g icing sugar
  • 1 tsp vanilla extract
  • 300 ml double cream
  • 200 g honeycomb (that you've freshly made - see above in the ingredients)

For the topping

  • extra honeycomb (chocolate covered bits look great too, so either make this with your homemade honeycomb or you could buy some Crunchies!)

Instructions

  • Firstly the honeycomb. Prepare a high edged baking tin with foil or non stick baking paper (my tin was 22.5cm x 22.5cm x 5cm - but anything will do - any shape really). I always use foil to line my tin and have excess hanging over the edges so I can lift the honeycomb out. I also spray a little oil on the foil to help the non stick. You MUST do this step before you start!
  • Add your sugar and golden syrup to a saucepan and place on a medium heat. Allow the sugar to all melt down, give it a stir to help it all mix. Once it's melted keep it on the heat until it has reached 149C. As soon as it does immediately add your bicarbonate of soda, remove from the heat and stir it in as quickly as possible. It should come up like a cloud. Very quickly pour the mixture into your prepared tin. Do not touch it again - it will likely initially continue rising up!
  • Leave your honeycomb to sit for at least an hour until it has cooled down and hardened.
  • Whilst you wait make your biscuit base. Crush your gluten free digestives. I place mine in a sandwich bag and hit them with a rolling pin. You can make them quite small or have some chunkier bits.
  • Melt your margarine or butter - I do this in the microwave. Then pour your melted margarine/butter into your crushed biscuits and mix together.
  • Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly. Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)
  • To make your cheesecake filling mix together your cream cheese, icing sugar and vanilla extract. I use my KitchenAid to do this on a low/medium setting for only about 10-20 seconds. You could you an electric hand mixer too.
  • Add in the double cream and keep mixing until it firms up a little. (I had the KitchenAid on a medium setting for just under 2 minutes for this - try not to over mix though... don't let it split!)
  • Once your honeycomb is ready, lift it out the tin and get cracking! It should be nice and hard, not bendy in any way. Either break off chunks with your hand or use a rolling pin to hit the honeycomb into much smaller pieces - I did a bit of both. Weigh out 200g worth of broken up pieces of honeycomb. (Any extra honeycomb pop in a Tupperware box and store at cool room temp)
  • Fold the honeycomb into the cheesecake mixture.
  • Spread your mixture on top of the biscuit base and place in the fridge to set. I always make mine the day before and leave it to chill fully overnight.
  • When you are ready to serve, remove the cheesecake from the tin and top with extra shards of honeycomb (and or broken up pieces of Crunchie or some other chocolate coated honeycomb).
  • Keep refrigerated if you have any left over
  • Enjoy!!

Notes

You will need a thermometer for the honeycomb - I use my Thermapen.