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Honey Crunch Cheesecake

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  • 1 1/2 cups crushed Graham crackers
  • 125 gm melted butter
  • 250 gm cream cheese
  • 1 tin condensed milk
  • 1 tablespoon gelatine, dissolved in 1/3 cup boiling water
  • 1 cup cream, softly whipped
  • 2 chocolate coated honeycomb bars, roughly crushed


  1. Mix Graham crackers and butter together and press into a springform tin. Chill.
  2. Beat cream cheese and condensed milk until smooth (with a mixer or in a food processor).
  3. Add gelatine mixture and beat for a further minute.
  4. Fold in cream and crushed honeycomb bars with a wooden spoon.
  5. Pour into prepared biscuit base and chill for at least four hours.

Submitted to by Sharon McCraw - Australia.