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Choc honeycomb cheesecake slice

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Make a show-stopping afternoon tea with this Choc honeycomb cheesecake slice recipe. Sweet and crunchy, every mouthful is a taste of heaven. Plus, it’s super easy to prepare!

  • Makes20
  • Cook time5 minutes
  • Prep time25 minutes, + 30 mins chilling & 3 hours setting time
Choc honeycomb cheesecake slice


  • 250g chocolate biscuits, broken
  • 90g butter, melted
  • 3 tsp gelatine powder
  • 250g cream cheese, chopped, at room temperature
  • 395g can Nestlé Sweetened Condensed Milk
  • 2 tbs lemon juice
  • ½ cup (125ml) thickened cream
  • 1 cup (150g) Nestlé Bakers’ Choice Milk Melts, melted
  • 80g solid chocolate eggs, coarsely chopped
  • 50g Nestlé Violet Crumble bar, coarsely chopped

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Grease and line the base and 2 long sides of a 18cm x 28cm slice pan with baking paper, allowing the sides to overhang. Process biscuit in a food processor until finely crushed. Add butter and process until combined. Spoon mixture into prepared pan. Use the base of a glass to press over base. Place in fridge for 30 mins to chill.
  2. Step 2

    Meanwhile, place 2½ tbs cold water in a heatproof bowl. Sprinkle with gelatine. Set aside to soften. Cook in microwave on medium for 20 secs. Whisk until the gelatine dissolves. Set aside to cool slightly.
  3. Step 3

    Use an electric mixer to beat cream cheese in a bowl until smooth. Add condensed milk. Beat until smooth. Add lemon juice, cream and gelatine mixture and beat until combined. Pour over biscuit base. Drizzle with melted chocolate. Swirl with a skewer to marble. Sprinkle with chocolate egg. Place in fridge for 3 hours to set. Top with Violet Crumble.