Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1 cup sour cream
- ¾ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy cream, chilled
- 1 cup honeycomb pieces, chopped
Instructions
- Prepare the crust: Preheat your oven to 350°F (175°C). In a bowl, mix graham cracker crumbs and melted butter until crumbly. Press into the bottom of a springform pan.
- Make the filling: Beat softened cream cheese with granulated sugar until smooth. Add sour cream and vanilla extract; mix well until creamy.
- Whip the cream: In another bowl, whip cold heavy cream until soft peaks form. Gently fold into the cream cheese mixture.
- Incorporate honeycomb: Fold in chopped honeycomb pieces until evenly distributed throughout the filling.
- Assemble and chill: Pour the filling over the crust in the springform pan. Smooth out with a spatula, cover tightly with plastic wrap, and refrigerate for at least 4 hours or overnight.
- Serve: Remove from the fridge, release from the springform pan, slice carefully with a warm knife, and top with extra honeycomb if desired.
Notes
- For a lighter texture, substitute half of the cream cheese with mascarpone.
- Enhance flavor by adding lemon zest or additional vanilla extract.
- Ensure all ingredients are at room temperature for a smooth filling.
- Prep Time: 20 minutes
- Cook Time: None
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg