Salted Caramel Honeycomb Cheesecake

This recipe is inspired by a delicious cheesecake I had during a visit to Pizza Express a few weeks ago and my love for salted caramel (which I previously used as an icing on one of my favourite chocolate cakes). Similarly to other cheesecakes I have made before, this recipe has a crushed digestive biscuit and butter base topped with light mascarpone, icing sugar and double cream. You can buy ready made salted caramel from most supermarkets, however it is really easy to make! Simply combine light brown sugar with double cream and salt to give that unique, smokey flavour before heating gently (You don’t even need a sugar thermometer!).

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Once cooled, beating in the butter helps to thicken the caramel, so that when it is gently folded into the cheesecake mixture it creates beautiful swirls. I decided to top the final cheesecake with crushed crunchie bars but you could make your own honeycomb as well as adding any other decorations you like! The final cheesecake can be cut into 8 good sized slices and should be kept in the fridge for up to a week. You can enjoy a piece on it’s own or top with a splash of cream 🙂

Salted Caramel Honeycomb Cheesecake



8oz/225g Digestive Biscuits

4oz/110g Melted Butter

7oz/200g Mascarpone

2oz/50g Icing Sugar

4 fl oz/150ml Double Cream

2 Honeycomb (Crunchie) Bars

Decorative gold/silver balls

Salted caramel

4½oz/130g Light Brown Sugar

2oz/60g Butter

2.5 fl oz/75ml Double Cream

Pinch of Sea Salt

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  • Grease and line an 8 inch/20cm cake tin with grease proof/baking paper.
  • Crush the biscuits until they form fine crumbs before slowly adding the butter.
  • Cover the base of the lined tin with the biscuit mix and flatten with the back of a spoon/spatula.

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  • Chill the base in the fridge while preparing the filling.
  • Combine light brown sugar, double cream and salt in a medium sized heavy bottomed saucepan.

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  • Heat until the sugar dissolves, then bubble for 3-4 minutes not stirring.
  • Cool for 10 minutes, then beat in the butter then chill in the fridge until firm.

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  • Beat together the icing sugar and mascarpone until smooth.
  • In another bowl whip the double cream before adding to the icing sugar/mascarpone mixture.

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  • Gently fold in the cooled caramel to create swirls.

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  • Spoon the mixture on top of the biscuit base and flatten before topping with crushed honeycomb and decorate with gold/silver balls.

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  • Chill overnight until firm before gently removing the cake tin and serving.



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