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Hokey pokey slice recipe
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Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Indulge in this irresistible no-bake honeycomb cheesecake slice. Enjoy it fresh within a couple of days for the perfect treat.
Ingredients:
  • 250g choc ripple biscuits
  • 4 x 50g chocolate coated honeycomb bars
  • 125g butter, melted
  • 60ml (1/4 cup) boiling water
  • 9.00 gm gelatine powder
  • 500g cream cheese, chopped, at room temperature
  • 140g (2/3 cup) caster sugar
  • 8.80 gm vanilla extract
  • 200ml tub sour cream
  • 300ml ctn thickened cream
  • Caramel sauce, to serve
Instructions:
  • Prepare a 20 x 30cm slice pan by greasing it and lining the base and two long sides with baking paper, ensuring the paper overhangs on the long sides.
  • Combine the biscuits and 1 honeycomb bar in a food processor until fine crumbs form. Add butter and process until combined. Transfer the mixture to the prepared pan and use a straight-sided glass to spread it evenly.
  • Pour the boiling water into a small heatproof jug and sprinkle in the gelatine. Whisk with a fork until completely dissolved. Allow it to cool slightly before using.
  • In a clean food processor, blend cream cheese, sugar, and vanilla until smooth. Incorporate sour cream until combined, then gradually add cream and continue processing until smooth. Finally, add gelatine mixture and blend until fully combined.
  • Roughly chop the remaining honeycomb bars into small pieces (refer to the note). Gently fold in two-thirds of the chocolate bar into the cheesecake mixture.
  • Drizzle cheesecake mixture over the base and sprinkle with the remaining chocolate bar. Chill in the fridge for 6 hours until firm.
  • Slice the dessert into bite-sized pieces and elegantly present with a generous drizzle of decadent caramel sauce.

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