White Chocolate, Raspberry & Honeycomb Cheesecake

White Chocolate, Raspberry & Honeycomb Cheesecake

My luscious White Chocolate, Raspberry, and Honeycomb Cheesecake – a delightful Christmas dessert perfect for a crowd
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aisling larkin cheesecake recipe
christmas cheesecake
Prep Time: 15 minutes
Chill Time: 12 hours



  • 300 g digestive / ginger nuts/shortbread
  • 120 g butter/margarine


  • 250 g double cream
  • 400 g soft cream cheese
  • 400 g fresh raspberries
  • 25 g honeycomb do not exceed this quantity with homemade honeycomb, if using Crunchie bars use as much as you like
  • 200 g white chocolate melted
  • 1 tsp lemon juice
  • Optional: 2 small leaves gelatine + 30mls water


  • Rosemary
  • Edible gold bars
  • Edible white chocolate stars


  • 150 g castor sugar
  • 50 g golden syrup
  • 1.5 tsp baking soda/bicarbonate of soda
  • 1 tbsp water



  • Line a flat tray with parchment paper.
  • Bring the sugar, water and golden syrup to the boil for about 5 minutes. It will turn a deep, dark golden colour. If using a sugar thermometer it should reach a temperature of 150℃. Please be careful at this stage as hot sugar gives a bad burn.
  • When it has reached 150℃ sprinkle in the baking soda and whisk, it will explode and develop into big bubbles.
  • Quickly pour out onto the lined tray and allow to set and cool for about 30 minutes.
  • Crack into delicious crunchy shards and chunks.
  • Be sure to get into an airtight container ASAP. Honeycomb is hygroscopic and will go soft and sticky if left out in the air.


  • Melt the butter, crush the biscuits, Combine and spread out into the base of a cheesecake tin. Press down well.
  • Melt the white chocolate. Whip the double cream until it forms very stiff peaks. Fold in the cream cheese. Fold in the melted white chocolate, the fresh raspberries. Crush the raspberries a little, with the back of the spoon. Crush and crumble in the honeycomb.
  • Pour the filling on top of the base. Cover and chill overnight.
  • To serve, cut into slices, tumble some fresh raspberries on top and crumble on large shards of crunchy honeycomb and garnish with some edible gold balls and fresh springs of rosemary.
  • Enjoy.

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