*This post may contain affiliate links. Please see my disclosure for more details!*

A creamy, chocolatey, sweet, and delicious no-bake chocolate cheesecake using Cadbury’s Crunchie bars, Crunchie spread, topped with more Crunchie!

I LOVE cheesecake!

Hi, I’m Jane, and I’m a cheesecake addict. Not joking, its all I ever want to bake – there is at least one made every week in my house, and this is one of the few bakes that I don’t pass off onto my parents work colleagues!

My family manage to eat them all! (You can tell we are healthy.) But seriously, I love them. I had so many requests for this one that I couldn’t resist – why would I want to disappoint my readers? 


Base and filling

The base is crunchy from digestive biscuits. The filling is creamy, sweet, with a delicious marriage of chocolate and chunks of Crunchie that are dotted about inside.

I added a layer of Crunchie spread to the top of the cheesecake before decoration and its the best idea I have had yet!! The combination of textures in this cheesecake is just heavenly. The spread if of course optional but once you try it, I promise you won’t want to make another without it!


I have decorated my cheesecake in classic Jane’s Patisserie style, with delicious freshly whipped cream, an insane amount of chocolate drizzle, and of course… more Crunchie!

I did worry that the lady at the checkout was judging me when I bought 3 multipacks of Crunchies, but who cares – its so yummy! Next time I will use self-service! But of course the decorating like this is optional – I just love it like this!

Chocolate bar themed bakes

I obviously have my most popular recipe on the blog being my no-bake caramel Rolo cheesecake, but this one was inspired by my no-bake chocolate Malteser cheesecake and no-bake Toblerone cheesecake.

They’re both chocolatey, and have a chocolate bar theme – but I wanted to make this different enough to justify another recipe – and I think I managed it But seriously, I really hope you guys like this one as much as the others – my family definitely did, and so did I! ENJOY!

Recipe Updated June 2017!

No-Bake Honeycomb Crunchie Cheesecake!

A creamy, chocolatey, sweet, and delicious no-bake chocolate cheesecake using Cadbury's Crunchie bars, Crunchie spread, topped with more Crunchie!
Print Pin Rate
Category: Dessert
Type: Cheesecake
Keyword: Chocolate, Crunchie, Honeycomb
Prep Time: 20 minutes
Cook Time: 10 minutes
Setting Time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 14 Slices
Author: Jane's Patisserie


Biscuit Base

  • 300 g digestives
  • 150 g unsalted butter


  • 250 g milk chocolate
  • 500-600 g full-fat soft cream cheese (or mascarpone)
  • 125 g icing sugar
  • 1 tsp vanilla extract
  • 300 ml double cream
  • 200-250 g Crunchies (chopped)


  • 200 g Crunchie spread
  • 50 g milk chocolate (melted)
  • 150 ml double cream
  • 2 tbsp icing sugar
  • 3 Crunchies (chopped into 12 pieces total)
  • 1 Crunchie (crushed)


For the Biscuit Base!

  • Blitz the digestive biscuits in a food processor to a fine crumb, or bash them up till they are a fine crumb. 
  • Melt the unsalted butter until liquid, and then mix in with the biscuits.
  • Pour into the bottom of an 8"/20cm deep springform tin, and refrigerate for now. 

For the Cheesecake Filling

  • Melt your chocolate carefully over a bain marie, or in a microwave until smooth. Leave to cool slightly. 
  • Add the full-fat soft cream cheese, vanilla extract and icing sugar to a large bowl and whisk until smooth. 
  • Add the melted chocolate to the cream cheese mix and whisk until combined!
  • Add in the double cream, and whisk again until thick and delicious. Alternatively, whisk the cream separetly to stiff peaks and fold through the cheesecake mixture.
  • Fold through the chopped crunchies, and pour/spread onto the biscuit base. 
  • Refrigerate the cheesecake for 5-6 hours, or preferably overnight. 

For the Decoration

  • Carefully remove the cheesecake from the tin.
  • If using, spread the Crunchie spread over the top of the cheesecake. Drizzle over the melted chocolate.
  • Whip together the double cream and icing sugar to make whipped cream and pipe little swirls around the edge of the cheesecake
  • Decorate with the chunks of Crunchie and crushed Crunchie pieces.


  • Recipe updated June 2017 – The original cheesecake filling used 400g of mascarpone, 100g of icing sugar, 300ml double cream, 250g milk chocolate, and Crunchies. Follow the same method idea if you want to use the original amounts!
  • You can also use what biscuits you like in the base, but I love digestives the most.
  • I recommend using a 8″/20cm deep springform tin in this recipe!
  • I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it!
  • This cheesecake will last covered in the fridge for 3 days!


Find my other Cheesecake recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Sarah on April 26, 2024 at 7:40 pm

    Anyone know where I can buy crunchy spread? Ive checked Asda and Aldi and not found it yet. Thanks

  2. Jayne on March 19, 2023 at 9:11 am

    5 stars
    This was fab. Instead of the melted chocolate I used crunchie spread and followed the biscoff measurements, it worked a treat, really delicious. I think next time I will add a little dark chocolate, melted, into the mixture as it was very sweet and didn’t set just as firm as all your other cheesecakes I make. Don’t get me wrong, it wasn’t soupy just slightly softer than normal, it could still be cut and stay in clean slices. I recommend others try it, it was devoured by all. Thank you.

  3. Leanne Rooney on December 24, 2022 at 4:55 pm


    Do you cover the cheesecake with foil to set in the fridge?

    • Jane's Patisserie on January 3, 2023 at 10:28 am

      Hiya! No – just on its own is fine! Hope this helps! x

  4. Jo on October 19, 2022 at 6:20 pm

    Hi, can you freeze this? If so, how long does it last?

    • Jane's Patisserie on October 21, 2022 at 10:14 am

      Hiya! Yes absolutely, for up to 3 months! Hope this helps! x

  5. Hayley on February 28, 2022 at 9:19 pm

    5 stars
    I love this recipe so much but haven’t made it in a while, last time there was the option to blitz crunchie in the base too which was AMAZING. Can you please remind me of quantities as I would like to do this again?

  6. Hayley on February 8, 2022 at 12:41 pm

    Hi, I have a really odd question – How do I stop the honeycomb from melting in the cheese mixture. Every time I make this and your malteser cheesecake the both dissolve completely and I have no chunks left, its almost like the cheese is eating it.
    Thank you!

    • Jane's Patisserie on February 15, 2022 at 2:46 pm

      Hiya! That cheese sounds pretty wild! Next time i’d recommend chopping it into larger chunks and seeing if that makes a difference! Hope this helps! x

  7. Sean Bright on June 9, 2021 at 11:18 am

    I am going to try this next week, but unfortunately i am not able to get Crunchie spread. Is it alright to use Carnation caramel spread instead? Your recipes are the best by the way.

    • Jane's Patisserie on June 10, 2021 at 12:26 pm

      Hiya, you can if you want but you can just leave the spread out xx

    • Lisa remblance on June 3, 2022 at 8:57 am

      I couldn’t get this spread either I’ve used milk chocolate spread before and it was still lovely🙂

  8. Sophia on June 2, 2021 at 7:32 pm

    Hi Jane,

    I’m just wondering would it be possible to substitute the milk chocolate in the filling for the crunchie spread itself? I was thinking to use the same quantity of spread that you use in your Biscoff cheesecake as that always seems to set firm for me.

    Thank you, Sophia

    • Jane's Patisserie on June 4, 2021 at 9:50 am

      Hey, yes you can!xx

  9. Daisy on April 28, 2021 at 9:53 am

    5 stars
    hi Jane

    Love this one as always!

    Is there any way I can add xanthan gum to make it a bit more solid?

    • Jane's Patisserie on April 29, 2021 at 10:22 am

      I would recommend a setting agent such as gelatine for a cheesecake to set better!

  10. Sonia Marks on April 5, 2021 at 5:27 pm

    5 stars
    Hi Jane,
    I’ve made your crunchie cheesecake a few times and it is absolutely delicious!
    I have discovered the Crunchie spread and I was wondering if this needs to be melted, before adding to your mix?
    Many thanks

  11. Apryl Colemane on March 28, 2021 at 4:11 am

    5 stars
    Let’s be honest, I’m addicted to all of Jane’s cheesecakes as they’re all so easy yet completely and utterly spectacular!! I love the texture of her cheesecakes, dreamy!! 😀 But this recipe in particular, I’ve been making for 5 years now!! It’s epic but with wonderfully balanced flavours so it’s rich, but not too rich! (Although if it happens to be for you just add the extra cream cheese as she says you can, or put a little less crunchies in etc) :’D

    • Jane's Patisserie on April 1, 2021 at 11:04 am

      Thank you so much for this lovely message, I am so glad you love all of my cheesecake recipes!xx

  12. N on March 17, 2021 at 10:07 pm

    5 stars
    I made this for my birthday and it was delicious! Everyone is asking me to make it again. Might add a little less melted butter to the base next time as I thought it was a bit too solid, but this cheesecake is amazing, so indulgent.

  13. Aine Rafferty on February 25, 2021 at 7:42 am

    I am going to make this for Saturday. I wondered how it would turn out if instead of putting the crunching spread layer on top I put it between the base and the cheesecake mixture have you done this before? Or if I used the crunching spread in the cheesecake mix in place of milk chocolate how much would you use? Have you done this before?

    • Jane's Patisserie on February 25, 2021 at 2:05 pm

      You can do, however this can risk the topping sliding off the base if you aren’t careful – but putting it in the mix is fine! Use the same weight as the melted chocolate x

  14. Cherry on December 14, 2020 at 8:39 pm

    5 stars
    You have the most wonderful imagination for chocolate gooie cakes!
    An answer to any chocoholics prayer!
    Thank you for being you x

  15. Michelle Wright on December 8, 2020 at 4:20 am

    Hi jane
    I made this and your Malteser cheesecake for dinner parties and everyone was so impressed and said it was the best cheesecake they have ever had. I have had to promise to make one for my children when they are all allowed to come round again, after restrictions are lifted. Thank you for your lovely, easy recipes.

  16. Emma on December 7, 2020 at 8:47 pm

    Love all your recipes but this is my favourite. I’ve even managed to adapt it to a dairy free version! Made this so many times I absolutely adore it

  17. Chelsea S on October 13, 2020 at 6:51 pm

    I love all your recipes! Just wondered if you have a tip for cutting the Crunchie bar for the decoration? Yours looks so neat and I struggled cutting mine neatly – I’m a bit of an OCD freak and ended up using way too many Crunchie bars to get the toppings

    • Jane's Patisserie on October 13, 2020 at 9:06 pm

      I just use a sharp knife, and chop straight down!! x

  18. Estelle on August 5, 2020 at 10:46 pm


    Could you clear something up for me please? I tried your reciepe following the written instructions and it went runny not thick. I then watched your video and the way you add the ingredients is different than written.
    Written you add cream before chocolate
    Video you add cream after chocolate.
    Does it matter which way you do it?

    Thank you

    • Jane's Patisserie on August 6, 2020 at 10:11 am

      Either way works – I do it either way all of the time, but the runny wouldn’t come from this – it usually comes from over mixing, but most often it’s the chocolate is too hot! It may be worth freezing the mixture so as to not waste it, or you can try using a setting agent! Xx

  19. Abbie on May 27, 2020 at 2:00 pm

    Absolutely love all your recipes, just about to make this one and wondered if it is best to use normal double cream or does whipping cream work better? Thanks x

    • Jane's Patisserie on May 27, 2020 at 6:22 pm

      Ahh thank you! Normal double cream – the fat content is higher which is what you want for the setting!! xx

  20. Courtney on May 12, 2020 at 3:14 pm

    I baked this yesterday. First cheesecake I’ve ever made, was delicious!!! Can’t wait to try the other recipes!

  21. Kam on October 12, 2019 at 8:19 am


    Apparently I have asked this before! Sorry. I just got confused as you mentioned 500g-600g but I saw from your video that you use 2 280g of Philly!


  22. Kam on October 12, 2019 at 8:14 am


    Does the milk chocolate need to be cooled right down when we put it into the filling mixture?


    • Jane's Patisserie on October 12, 2019 at 8:58 am

      I usually leave it till it’s very cooled yes!

  23. Kam on October 12, 2019 at 7:43 am


    You mention: 500-600g Full Fat Cream Cheese.
    So do we use 500g or 600g? What do you use?


  24. KathrynC on March 26, 2019 at 1:59 pm

    I have made this twice now and I don’t own a whisk I just use a bigish spoon!– its soooo good! Excited to try the double decker cheesecake tonight, thanks jane

  25. Sam Hughes on January 20, 2019 at 9:55 am

    Hi Jane, I want to say a massive thank you for all your wonderful cheesecake recipes. We own a small family run cake shop in Norfolk and my customers absolutely love them.
    Sam & Gary

    • Karen on May 27, 2023 at 10:35 am

      I have never made a cheesecake before ! Lol going to a bbq later & I thought I may make one, does it have to be made the day before to set properly? & which is the best cream cheese to use ? TIA

    • Jane's Patisserie on June 6, 2023 at 12:44 pm

      Hiya – yes it does. Any cream cheese will work as long as it’s full fat! x

  26. Libby on May 6, 2018 at 10:09 am

    Hi Jane I was wondering if this recipe would work without electric mixers? Of course doing it by hand would be much more work but would it turn out ok? X

    • Jane's Patisserie on May 6, 2018 at 4:32 pm

      It should be fine because of the chocolate! Just make sure its as thick as you can make it! X

  27. […] on the idea of my No-Bake Honeycomb Crunchie Cheesecake I decided to use Galaxy Chocolate itself as the chocolate to melt into the cheesecake, so it made […]

  28. Krystina on December 22, 2017 at 10:18 pm

    I’d really like to make this and love the idea of having crunchie mixed into the filling but was wondering, if I were to have just a vanilla filling without the melted chocolate, what else would I need to put in the filling to replace that? Thanks 🙂

    • Jane's Patisserie on December 24, 2017 at 8:31 am

      You can just leave it out, but obviously there will be less filling. You can add in more cream cheese however.

  29. Amy Brown on September 7, 2017 at 5:38 am

    Do you have any tips for using this recipe for mini cheescakes?

    • Jane's Patisserie on September 7, 2017 at 6:27 pm

      Simply split between mini tins/ramekins and fill ☺️ I do it all the time!

  30. Shabana Kauser on June 29, 2017 at 10:22 pm

    Hi Jane
    Love all your recipes..one thing i struggle with cheesecakes is removing the base of the tin. Could you show how to do this in your next YT video please.
    Thank you

    • Jane's Patisserie on June 29, 2017 at 10:38 pm

      I can do – but I literally just run a thin knife or metal spatula around underneath and it basically lifts off! ?

  31. lauren on March 8, 2017 at 2:05 pm

    I myself do not like cheesecake, but I’ve made many of your cheesecakes for my boyfriend/family and they love them all! They’re so quick and easy to make that I don’t mind spending time on something I won’t get to eat myself. I’ve never had any issues or problems with any of the recipes I’ve tried! Looking forward to making this one next 🙂

    • Jane's Patisserie on March 8, 2017 at 2:16 pm

      Aww thats amazing! I am so glad that you still like making them even if you don’t eat them yourself, its so good! Thank you! xx

  32. Renee on March 1, 2017 at 12:08 pm

    Hi just wondering do you really use a 20″ tin? I made the cream egg cheesecake and I ended up using a much bigger square tin as when I poured the biscuit into a 20cm tin it took up like 1/3 of the tin. Even in the square tin there was a decent chunk of biscuit. It was absolutely delish don’t get me wrong was just curious about the biscuit

    • Jane's Patisserie on March 2, 2017 at 7:33 am


      I use a 8″/20cm in ALL of my recipes and the mixture is the correct amount
      for it. Chances are you didn’t use the correct depth of tin which is why it
      would take up so much room.
      The quantity of biscuit is a standard amount for a no-bake cheesecake so
      there is no error 🙂


      Jane x

  33. Nicola on January 28, 2017 at 3:16 pm

    I made this cheesecake after it was featured in Baking Heaven magazine. My boyfriend said it was the best cheesecake he had ever had (which is a BIG compliment) and one work colleague said she would eat it everyday.
    It is so easy to make I made it again for a work bake sale and it had all gone by dinner time!
    I now have all the ingredients to make it again before the diet starts.

    • Jane's Patisserie on January 28, 2017 at 5:16 pm

      Ah yay! I’m so glad you liked it and found your way back to my blog!! And yes, enjoy it again.. make sure you treat yourself occasionally in your diet though! Everyone needs rewards!

    • Nicola on January 28, 2017 at 5:27 pm

      Yes now that I have found your blog there are so many more things I want to try. Cheesecake is in the fridge as we speak 🙂

  34. Heathly Robinson on December 22, 2016 at 5:36 pm

    My cheesecake mix curdled twice! I allowed the chocolate to cool and used mascarpone and cream straight from fridge. Very disappointed as it looks so good on the website 🙁

    • Jane's Patisserie on December 22, 2016 at 5:44 pm

      That must mean that you’ve over mixed it… the mixture shouldn’t curdle unless way way over mixed. Sometimes the chocolate can seize and go lumpy, but that’s still edible and useable, if it’s like scrambled egg then it’s curdled.

  35. Fisayo Otokiti on November 22, 2016 at 7:16 pm

    I just tried the No Bake Crunchie Cheesecake

    The recipe was so easy to follow and trying not to lick the bowl was so hard. Will message again’t regarding taste.

    • Jane's Patisserie on November 23, 2016 at 8:47 am

      Oh yay! I am so glad! And I don’t blame you if you do lick the bowl, I always do!

  36. Lucy on July 12, 2016 at 9:31 pm

    Oh my word, is it Friday yet?! Who cares, I’m so here for that Friday feeling whatever day of the week ; ) This looks insane and ridiculously indulgent but life’s too short not to allow yourself delicious things like this! I could lick the screen if that was at all acceptable. Fancy sending me a slice or three?

    She’s So Lucy

  37. Debra holcroft on June 20, 2016 at 4:57 pm

    Twice now I’ve made this & my mixture has curdled 🙁 both times I let mascarpone & cream come to room temp & choc cool right down – then just added it gradually whilst still whisking – what am I doing wrong 🙁
    The role cheese cake was such a success in my house too – was so looking forward to this one!

    • Jane's Patisserie on June 20, 2016 at 4:58 pm

      I personally wouldn’t let the cream cool to room temperature either way, I make mine with the cream cheese and cream being cold straight from the fridge – so that might be why x

    • Anne Davies on June 20, 2016 at 7:55 pm

      Hi Debra,
      not sure where you are going wrong I have made this a couple of times with no problem.
      I always melt my chocolate in the microwave till just soft then take it out and stir till completly melted ,that way it stay cool . I only use mascarpone chese and double cream whipped straight from the fridge. Dont know if thats any help .

    • Debra holcroft on June 21, 2016 at 3:30 pm

      Thank you both for your replies- I will take your suggestions & try again! I will not be defeated 🙂
      Wish me luck xxx

    • lesley king on March 2, 2017 at 7:35 pm

      I find that whipping my cream before adding to the Marscapone helps. First time I made this it curdled but when I mixed cream separate and folded it in its perfect

    • Jane's Patisserie on March 2, 2017 at 9:04 pm

      Doesn’t make a difference for me ?

  38. Anne on April 3, 2016 at 12:33 am

    Hi , I had made the crunchie one also the rolo one both yummy just wondering can theses be frozen ? Xx

    • Jane's Patisserie on April 3, 2016 at 8:35 am

      Hiya – They can be frozen after they have been set in the fridge overnight – they can’t be frozen immediately after mixing otherwise they might go a bit runny 🙂 x

  39. Tori on December 8, 2015 at 9:05 am

    Oh my! My mouth was watering reading this. I adore cheesecake but have never made it at home! How shocking is that?!? (think I’ll blame my Mr on that, he hates cheesecake!) definitely going to try this ..and even better, I’ll have it all to myself 🙂

    • Jane's Patisserie on December 8, 2015 at 10:38 am

      Hahaha thank you! I really hope you like it – and that you change his opinion!!

  40. […] Source: No-Bake Honeycomb Crunchie Cheesecake! […]

  41. albanyjane on October 12, 2015 at 4:25 am

    Oh lovely – this looks divine! Honeycomb is such a delight.

  42. jabrush1213 on October 9, 2015 at 9:33 pm

    Looks like I will have to try this recipe.

  43. bakingtealady on October 9, 2015 at 7:37 pm

    Need to make this!!!

  44. Anisa on October 9, 2015 at 1:53 pm

    Looks amazing Jane xxx

  45. Lauren at Knead to Dough on October 9, 2015 at 11:56 am

    Your cheese cakes are always amazing Jane but this one takes the biscuit! Crunchie bars are my favourite! ❤️

    • Jane's Patisserie on October 9, 2015 at 2:10 pm

      Hahah yay! Thank you! It was so so so yummy! ?❤️

    • Lauren at Knead to Dough on October 9, 2015 at 3:30 pm

      I bet!! Going to make it at Christmas when my sisters are home, they will love it ?

    • Jane's Patisserie on October 9, 2015 at 6:27 pm

      Yay! I’m so glad! ?❤️

  46. Baking_Ava on October 9, 2015 at 11:49 am

    This looks great! I will see if my mummy will let me do it too! Please check out my blog too as I have just started it. bakeallthethingsblog.wordpress.com

  47. Sammie on October 9, 2015 at 10:42 am

    Ooh yummy. I adore cheesecakes made with mascarpone not as tangy as cream cheese. Am now ordering the ingredients to come with my shopping! Sammie

    • Jane's Patisserie on October 9, 2015 at 10:48 am

      Hahah yay! I’m so glad! And I agree – I nearly always do a mixture of mascarpone & Philadelphia because it makes it less tangy, but there was only mascarpone in my shop… Shame! ? let me know how you get on!

  48. Angela G. on October 9, 2015 at 10:09 am

    This looks absolutely scrumptious! Love how you decorated it! 🙂 xx


    • Jane's Patisserie on October 9, 2015 at 10:31 am

      Thank you Angela! 🙂 It was so so yummy! x

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.