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A Creamy, Chocolatey, Sweet, and delicious No-Bake Chocolate Cheesecake using Cadbury’s Crunchies, Crunchie Spread, and even more Delicious – My favourite, Crunchie 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?
The base is crunchy from Digestive Biscuits. The topping is creamy, sweet, and the ever so slight hint of the chocolate is a marriage made in heaven with the chunks of Crunchie that are dotted about inside.
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!
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!
Recipe Updated June 2017!
No-Bake Honeycomb Crunchie Cheesecake!
For the Biscuit Base
- 300 g Digestives
- 150 g Unsalted Butter/Stork
For the Mini Egg Chocolate Cheesecake
- 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)
For the Decoration (optional)
- 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!
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