Choc-Honeycomb Cheesecake

Choc-Honeycomb Cheesecake
20 Mins
Prep time
180 Mins
Cooking time
Serves 10

What you need


  • 1 1/4 cups sweet biscuit crumbs
  • 80g butter, melted


  • 500g block PHILADELPHIA Cream Cheese, softened
  • 3/4 cup caster sugar
  • 2 tablespoons lemon juice
  • 3 teaspoons gelatine, dissolved in 1/4 cup boiling water
  • 1 cup cream, lightly whipped
  • 3 x 45g chocolate coated honeycomb bars, roughly crushed

How to make it

  1. COMBINE the biscuit crumbs and butter, then press into a 20cm springform pan. Chill
  2. BEAT PHILLY and sugar using an electric mixer until smooth. Add lemon juice and gelatine mixture and beat until combined. Fold in cream and 2/3 honeycomb bars.
  3. POUR filling into prepared crust and refrigerate for 3 hours or overnight. Garnish with remaining honeycomb bars to serve.

Tip: The best way to soften Philadelphia block is to allow it to stand for 1 hour at room temperature or remove Philly from foil, cut into chunks and microwave on high for 30 seconds per 250g.