Honeycomb Cheesecake Slice

    20 minutes

    Yummy cheesecake adapted from a magazine recipe.

    23 people made this

    Serves: 15 

    • 2 cups (250g) plain chocolate biscuits
    • 125g melted butter
    • Honeycomb Filling
    • 2 x 250g packets cream cheese, softened
    • 1/2 cup caster sugar
    • 1/2 cup sour cream
    • 2 teaspoons gelatine
    • 1 tablespoon water
    • 2 x 45g Violet Crumble bars, broken up

    Preparation:20min  ›  Ready in:20min 

    1. Lightly grease a 20cm x 30cm lamington tin. Line base with paper, extend paper over sides.
    2. Combine biscuit crumbs and butter in a bowl, mix well. Press evenly over base of prepared tin. Refrigerate for 30 minutes until firm.
    3. Honeycomb Filling: Beat cream cheese, sugar and cream in a small bowl with an electric mixer until light and fluffy. Sprinkle gelatine over water in cup, stir over hot water until dissolved. Cool slightly. With motor operating, pour gelatine mixture into cream cheese mixture. Fold in Violet Crumble bars. Pour the mixture over crumb crust. Refrigerate until set.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (8)


    Used different ingredients. used regular, light cream rather than sour cream to make it healthier. added malt balls for decoration on the top  -  20 Dec 2009


    have made this recipe and would definitely make it again and again....is a family favourite! Modified it as a cheesecake rather than a slice.....beautiful!!  -  20 Dec 2009


    Used different ingredients. I couldnt find plain chocolate biscuits so used chocolate chippies, tasted great.  -  26 Nov 2009