Mini Honeycomb White Chocolate Cheesecakes

Honeycomb, what glorious stuff! Crunchy and sweet and when chocolate coated, an absolute dream. I'm usually a creamy and soft kind of gal, but for honeycomb I make an exception. I used Cadbury Crunchie bars for this recipe but there are heaps of other great honeycomb confectionaries available you  could easily substitute for. 

The honeycomb that was mixed into the cheesecake went all melty after being in the fridge for a while. I liked it but it may not be everyone's cup of tea so consider yourselves warned! The oreo base is super rich so you could replace it with a plain biscuit base to eliminate some sweetness, urm but why would you want to...? Overall super delicious sweet little treat :)

Mini Honeycomb White Chocolate Cheesecake

(Recipe adapted from Cookies and Cream Cheesecake from Nestle's Australia's Sweet Baking Favourites)

What you will need

1 packet oreo biscuits

100g butter, melted

1 tsp gelatine

2 tbsp hot water

190g cream cheese

95ml condensed milk

150ml thickened cream

1/2 cup white chocolate, melted

3 Crunchie bars

What you will need to do

For the base, place a 12 cup cupcake silicon tray on a baking tray and set aside. Crush the oreo biscuits and mix with melted butter. Place a spoonful of mixture into each cup of the cupcake tray and press down firm (I used the end of a rolling pin to press them down hard). Place into fridge to set.

For the white chocolate cheesecake, place gelatin and hot water in a small bowl and mix until dissolved. In a separate bowl beat the cream cheese and condensed milk until smooth. Add cream, gelatin mix, melted white chocolate and beat until combined. Chop up 2 Crunchie bars into small pieces and add to the mix. Mix until combined. Spoon mixture on top of bases. Chop up the remaining Crunchie bar into big chunks and place a chunk of top of each cheesecake. Return to fridge to set.