Ingredients
Scale
- 1 cup crushed digestive biscuits
- 4 tablespoons melted unsalted butter
- 1 cup softened cream cheese
- 1/2 cup confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 cup chilled heavy cream
- 1/2 cup crushed honeycomb candy (plus extra for garnish)
- 1/4 teaspoon sea salt
Instructions
- Mix the crushed digestive biscuits with the melted butter in a bowl until it resembles wet sand.
- Press the mixture into the base of a 9-inch square baking pan to create a solid layer.
- Refrigerate the pan for about 15 minutes to firm up.
- In a separate bowl, whip the softened cream cheese until light and fluffy using an electric mixer.
- Gradually add in the confectioners’ sugar and vanilla extract, mixing until well blended.
- In another bowl, whip the chilled heavy cream until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Incorporate the crushed honeycomb and sea salt, ensuring even distribution.
- Pour the cheesecake filling over the chilled biscuit crust and smooth the top with a spatula.
- Cover and chill in the refrigerator for a minimum of 4 hours, or until set completely.
- Slice into small squares and sprinkle additional crushed honeycomb on top before serving.
Notes
- For a fun variation, drizzle melted chocolate over the squares before serving.
- Consider swapping out the honeycomb for crushed caramel or toffee for a unique twist.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg