Fudge & Honeycomb Crunch Cheesecake

Serves: 8 Prep: 20min Cook: Set in fridge

Made with...

  • Copperpot Originals Milk Chocolate Coated Honeycomb

    Milk Chocolate Coated Honeycomb 100g

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For the base
• 250g Chocolate Digestives, crushed
• 90g Butter, melted

For the Cheesecake
• 600g Cream Cheese (full fat)
• 150g Icing Sugar, sifted
• 1tsp Vanilla Extract
• 200ml Double Cream
• 100g English Butter Fudge, chopped
• 50g Chocolate Coated Honeycomb, chopped

For the Salted Caramel Sauce
• 175g Light Brown Sugar
• 50g Butter
• 300ml Double Cream
• 1/2tsp Sea Salt
• 100g Chocolate Coated Honeycomb, crushed


Step 1: Line the base of a 20cm springform tin.

Step 2: In a bowl mix together the crushed digestives and butter then press firmly into the tin. Pop into the fridge whilst you make the cheesecake.

Step 3: Lightly whip the double cream using an electric whisk until you get soft peaks.

Step 4: Mix together the cream cheese, vanilla extract and icing sugar – a stand mixer makes things easier but you could do it by hand.

Step 5: Fold the double cream through the mixture and then add the honeycomb and fudge. Pour into the tin, level off and put back in the fridge overnight.

Step 6: You can make the salted caramel sauce now and put it in the fridge or wait until you are ready to serve it.To make the salted caramel sauce put the sugar, butter, double cream and sea salt in a pan and heat until melted. Turn up the heat for a minute stirring continuously then take off the heat to cool. Pop into the fridge if you are not using immediately.

Step 7: When you are ready to serve, un-mould the cheesecake from the tin then pour over as much salted caramel sauce as you want. Sprinkle over the crushed chocolate coated honeycomb.


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