Vegan Vanilla Honeycomb Cheesecake

This vegan vanilla honeycomb cheesecake is the ultimate no-bake dessert, featuring a creamy vanilla filling, a crunchy biscuit base, and golden honeycomb chunks. Perfect for impressing guests or treating yourself, it’s dairy-free, plant-based, and utterly delicious!

For the base:
• 200g vegan digestive biscuits (or graham crackers)
• 100g coconut oil (melted)

For the filling:
• 300g cashews (soaked for 4 hours or overnight)
• 400ml full-fat coconut milk
• 100g maple syrup (or agave syrup)
• 1 tbsp vanilla bean paste
• 2 tbsp lemon juice
• 100g vegan cream cheese

For the honeycomb topping:
• 200g caster sugar
• 5 tbsp golden syrup
• 2 tsp bicarbonate of soda

Step 1: Prepare the base
1. Crush the digestive biscuits into fine crumbs using a food processor.
2. Mix the crumbs with melted coconut oil until combined.
3. Press the mixture into the base of a 20cm springform pan. Chill in the fridge while preparing the filling.

Step 2: Make the cheesecake filling
1. Drain and rinse the soaked cashews.
2. Blend the cashews, coconut milk, maple syrup, vanilla bean paste, lemon juice, and vegan cream cheese in a high-speed blender until smooth and creamy.
3. Pour the filling over the chilled base, smoothing the top. Chill in the fridge for at least 4 hours or overnight.

Step 3: Create the honeycomb topping
1. Line a baking sheet with parchment paper.
2. In a saucepan, combine sugar and golden syrup over medium heat. Allow it to melt and turn a golden caramel color.
3. Remove from heat and quickly stir in the bicarbonate of soda. The mixture will foam up rapidly. Pour onto the prepared baking sheet and let cool completely.
4. Once hardened, break the honeycomb into small chunks.

Step 4: Assemble and serve
1. Sprinkle the honeycomb pieces over the chilled cheesecake just before serving.
2. Slice and enjoy your decadent vegan dessert!