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Chocolate Honeycomb Cheesecake

No-Bake Chocolate Honeycomb Cheesecake with a Mirror Glaze

Kylie
Surprise your family and guests with this delicious treat. From the outside, it just looks like a normal cake but cut into it, and it's a creamy chocolate honeycomb cheesecake.
5 from 2 votes
Prep Time 10 minutes
Cook Time 10 minutes
Refrigeration Time 6 hours
Course Dessert
Cuisine Greek
Servings 8 Slices
Calories 1353 kcal

Ingredients
  

The Oreo Base

  • 300 g Original Oreo Biscuits 3x133g Packets with cream removed
  • 80 g Unsalted Butter

The Cheesecake Filling

  • 180 g Chocolate Coated Honeycomb
  • 400 g Milk Chocolate for melting
  • 4 tablespoon Boiling Water
  • 4 teaspoon Gelatine
  • 750 g Cream Cheese
  • 1 cup Caster Sugar
  • 2 teaspoon Vanilla Extract
  • 400 ml Whipping/Thickened Cream

The Mirror Glaze

  • 2 ½ tablespoon Cold Tap Water
  • 4 teaspoon Gelatine Powder
  • cup Cold Tap Water
  • cup Heavy Whipping/Thickened Cream
  • 1 cup Cocoa Powder
  • 1 cup & 2 tbsp Superfine/Caster Sugar

The Whipped Cream

  • 1 cup Heavy Whipping/Thickened Cream
  • 2 tablespoon Confectioners'/Icing Sugar
  • ½ teaspoon Vanilla Extract

Instructions
 

Prep

  • I recommend a Round Cake Pan 20x9.5cm or 8x4in with a lift-out bottom. But a spring release is ok, just halve the filling if it is not high enough.
  • Line the cake tin with baking or parchment paper.

The Oreo Base

  • Remove the cream from the Oreo biscuits, and crush in a food processer until they resemble breadcrumbs.
  • Melt the butter over low heat until melted or in the microwave.
  • Pour the butter into the crushed-up biscuits and mix until well combined.
  • Add the mix into the cake tin, spread with a spoon as evenly as possible, and then using a flat-based glass, press the biscuit base firmly down to compact it.
  • Place the tin in the refrigerator for 1 hour to set.

The Cheesecake Filling

  • Either in the packet or in a zip lock bag, crush the honeycomb pieces up using a rolling pin.
  • Melt your chocolate either on the stove or in a microwave. Put aside to cool.
  • In a small bowl, add the boiling water and sprinkle the gelatine over the top, then mix well with a fork until the gelatine has dissolved. Set aside to cool.
  • Add the cream cheese, caster sugar, and vanilla extract into a large bowl. Using a stand mixer or hand mixer, beat on high medium speed until smooth.
  • Slowly add the cream and mix through. And then add the gelatine, continue to mix until combined.
  • Add the cooled melted chocolate, and mix until all the chocolate is well incorporated with the cheesecake mixture.
  • Using a spatula or wooden spoon mix in the crushed up honeycomb.
  • Pour the mixture into the tin, and spread evenly. Then tap the tin on the bench a few times to help even it out. Place it in the fridge for 5 hours or longer if you wish.

The Mirror Glaze

  • Add the 2 ½ tablespoon of cold tap water to a small bowl, add the gelatine and mix with a small spoon or fork, until a paste is formed. Then set aside to bloom.
  • In a small pot, add the ⅔ cup of cold tap water and the cocoa powder, using a spoon or whisk, cook over medium heat, stirring continuously until the cocoa and water have become a thick smooth paste.
  • Add a small amount of the cream and using a spoon or spatula only stir slowly until the mixture loosens. Turn the heat up to high, add the rest of the cream, while slowly stirring. along with all the superfine sugar. Bring to the boil while very slowly stirring until the sugar is dissolved and the mixture is smooth.
  • Remove from the heat and add the gelatine. Dissolve the gelatine while gently stirring, until all lumps are gone.
  • Using a small bowl and wire strainer, slowly strain the glaze mixture into the bowl. Catching any lumps that you may have missed.
  • Cover with cling wrap, making sure the cling wrap is touching the entire top of the glaze, to avoid a skin forming on top. Let it cool down to a temperature of 30°c or 86°f. This takes 2 to 2½ hours depending on the temperature of your home.
  • Once the glaze is reached the required temperature, place your cheesecake on a wire cooling rack with a baking tray underneath. Using a circular motion, pour the glaze over the top, starting from just near the middle and working your way out, making sure you get most along the edges to ensure the sides are covered.
  • The baking tray will catch the excess glaze.
  • Then decorate with broken bits of honeycomb, gold dusting powder, and gold leaf. Along with whipped cream and strawberries.

The Whipped Cream

  • In a mixing bowl add the cream, sugar, and vanilla extract. Then whip on a medium-high speed until stiff peaks start to form.
  • Add the cream to a piping bag with a large open star tip attached, and then pipe swirls around the edge of the cheesecake and small stars along the base, using the same tip.

Notes

Serve straight away or store in a cake holder in the refrigerator until ready to serve.
Keyword Cheesecake, Chocolate Cheesecake, Honeycomb Cheesecake