no bake – Sweet Tooth Experiments

Honey Nougat Crackle Cheesecake

Being a massive fan of Summer Rolls and Honey Nougat Chocolate Bars I decided I wanted to bake a dessert that would turned these bars into a luscious cake.

Honey, nougat, vanilla, peanuts and coconut are all ingredients that would work fabulously with a creamy textured cake, thus cheesecake it is.

Both bars are covered with chocolate so to replicate this layer I opted to use the chocolate as the base to hold the cheesecake together. As cheesecake is creamy and missing crunch I decided on using rice bubbles for a chocolate crackle base.

A very simple no bake cheesecake that replicates the chocolate bars flavours wonderfully.

Deliciously tasty.

Ingredients:

Base:

100g rice bubbles
40g desiccated coconut
200g chocolate, melted

Filling:

500g cream cheese, at room temperature
160ml honey
1 tsn vanilla essence
45g peanuts, chopped
70g desiccated coconut
2 tsn gelatin
40ml water
110g thickened cream
2 summer roll chocolate bars, chopped
2 honey nougat chocolate bars, chopped

Method:

Line a 25cm spring form cake tin with baking paper.
Place the rice bubbles and coconut into a bowl.
Add the melted chocolate and stir until well combine and all rice bubbles are covered.
Press 1/3^rd of the crackle mix on the bottom of the cake base and the remaining up the sides of the cake tin by pressing into the tin with damp hands.
Place the tin in the fridge to set.
Meanwhile, to make the filling place the cream cheese, honey and vanilla into a bowl and whip until creamy and smooth with electric beaters.
Boil the water and add in the gelatin, stir until dissolved and no lumps.
Add the peanuts and coconut to the cheese mix and beat for 1 minute.
Add the cream and gelatin mix and beat for 1 minute.
Finely chop up the chocolate bars and add to the mix, beat for 1 minute.
Pour the mixture into the prepared cake tin and leave in the fridge to set for 5 hours.
Remove the cake from the tin and top with grated chocolate, extra peanuts and drizzles of honey.