Easy Cherry and Honeycomb Cheesecake Pots
Easy Cherry and Honeycomb Cheesecake Pots

Easy Cherry and Honeycomb Cheesecake Pots

bohemianwanderer – Cherry and honeycomb cheesecake pots bring together creamy layers, sweet fruit, and crisp golden honeycomb. This no-bake dessert is ideal for both casual treats and dinner party showstoppers. The honeycomb offers a fun, fizzy crunch, while cherries balance sweetness with bright, jammy flavor. Each element is simple to prepare and the final dessert looks impressive in individual ramekins or small jars.

This recipe makes six servings and can be prepared in just over an hour, including cooling. It’s perfect year-round, though the rich honey and juicy cherries give it a lovely autumn feel. You’ll also end up with more honeycomb than you need—which means extra pieces for snacking or topping ice cream.

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Making Honeycomb from Scratch with Just Three Ingredients

To make honeycomb, line a 20cm square cake tin with greaseproof paper and set it aside. Combine 200g of caster sugar and 200g of golden syrup in a deep saucepan. Heat gently until the sugar dissolves completely. Once melted, increase the heat and boil the mixture until it reaches 150°C on a sugar thermometer.

Immediately remove the pan from the heat and stir in 2½ teaspoons of bicarbonate of soda. The mixture will bubble up rapidly, so be cautious and use a rubber spatula or whisk to mix quickly and evenly. Pour the frothy mixture into the prepared tin and let it sit undisturbed for about an hour until fully set and crisp. Once cool, break the honeycomb into small shards. Store extras in an airtight container to keep them crunchy.

Preparing a Quick Cherry Compote with Fresh or Frozen Fruit

For the cherry topping, use 255g of pitted cherries—either fresh or defrosted frozen ones. Place the cherries in a small saucepan with 30g of caster sugar and a squeeze of lemon juice. Heat the mixture gently until it starts to bubble, then reduce to a simmer.

Let the cherries cook for 3 to 5 minutes until they release their juices and thicken slightly into a syrupy compote. Remove the pan from the heat and allow the mixture to cool completely before using. This cherry mixture provides a bright contrast to the rich cheesecake base and crunchy topping.

How to Assemble the Cheesecake Layers in Ramekins

To start, crush 150g of digestive biscuits in a food processor along with a quarter of the cooled honeycomb shards. Blend until fine, then stir in 50g of melted salted butter. Divide the mixture between six ramekins or dessert glasses and gently press the base down. Chill the ramekins in the fridge while making the filling.

In a bowl, whisk 330g of Greek yoghurt, 250g of cream cheese, 1 teaspoon of vanilla bean paste, and 50g of icing sugar until smooth. In a separate bowl, whip 100ml of double cream to soft peaks, then fold it into the cream cheese mixture. Spoon the filling over the chilled biscuit bases.

Finishing Touches and Tips for Serving

Just before serving, spoon the cooled cherry compote over the cheesecake filling in each ramekin. Add a few pieces of broken honeycomb on top to create a dramatic, crunchy finish. Serve the pots immediately after topping, as the honeycomb will start to soften once exposed to moisture.

These cheesecake pots are best enjoyed the day they are made but can be prepared ahead and topped just before serving. The contrast of smooth, tangy filling, syrupy cherries, and crisp honeycomb makes this a memorable and crowd-pleasing dessert.