Honeycomb and Amaretti Cheesecake

A mini cheesecake with a crunchie-sweet base and tart rhubarb top from Aaron Craze
By Aaron Craze
Honeycomb and Amaretti Cheesecake
  • Rating:
  • Serves: 1-2
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the rhubarb compote

  • 1 sticks rhubarb, peeled, trimmed and chopped
  • 2 tbsp caster sugar
  • 1 tbsp vin santo
  • 1 slices lemons
  • 1 cinnamon stick

For the topping

  • 50 ml double cream
  • 1 tbsp icing sugar
  • 1/2 lemon, finely grated zest and juice
  • 1 vanilla pod, seeds scraped
  • 1 tbsp mascarpone
  • 1/4 chocolate bars, eg Crunchie

For the base

  • 2-3 digestive biscuits
  • 2-3 amaretti biscuits
  • 1/4 honeycomb chocolate bars, eg Crunchie
  • 75 g butter, melted


1. For the rhubarb compote: put the rhubarb, sugar, and vin santo in a pan with a splash of water. Add the lemon slice and cinnamon stick and cook over a medium heat until the rhubarb has broken down to a soft purée. If the mixture needs thickening, add a little more sugar. Leave to cool.

2. For the topping: whip the cream with the icing sugar until very thick. Mix in the lemon zest, a squeeze of lemon juice and the seeds from the vanilla pod. Fold in the mascarpone. Crumble in the honeycomb bar.

3. For the base: crumble the biscuits and the honeycomb bar and mix in enough of the melted butter to help the mixture stick together. Press into the base of a 8cm pastry mould to create a solid base.

4. Spoon over the topping and smooth down. Finally spread over a layer of the rhubarb compote. Pull off the pastry ring carefully so that the cheesecake remains intact.

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