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No-Bake Honeycomb Crunchie Cheesecake!

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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!

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!

Recipe Updated June 2017!

This serves 12+!

Ingredients

Biscuit Base
– 300g Digestives
– 150g Unsalted Butter/Stork, Melted

Cheesecake Filling
– 500-600g Full Fat Cream Cheese
– 125g Icing Sugar
– 1tsp Vanilla Extract
– 300ml Double Cream
– 250g Milk Chocolate, chopped
– 200g-250g Crunchies, chopped – (2×4 multipack = 260g)

To Decorate – Optional
– 200g Crunchie Spread
– 50g Chocolate, melted
– 150ml Double Cream
– 2tbsps Icing Sugar
– 3 Crunchies, chopped into 12 pieces
– 1 Crunchie, chopped finely

Method

1) To make the Cheesecake Base â€“ melt the butter in the microwave on short bursts on in a small pan over a medium heat – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

2) To make the Cheesecake Filling â€“ Melt the chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.

3) With an electric mixer (I used my KitchenAid) Whisk the Cream Cheese, Vanilla and Icing sugar until combined – pour in the liquid double cream and continue to Whip the Cream Cheese/Cream Mixture until it is starting to thicken a lot like a Mousse does (I use speed 6/10 on my KitchenAid)

4) Whilst mixing, pour in the melted chocolate and Whip again until thick – It will hold it self completely when finished whipping – It won’t take too long as the chocolate will harden quickly and cause it to thicken.

5) Chop up the Crunchies and fold through the mixture – Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.

6) To decorate the Cheesecake â€“ Remove the cheesecake from the tin, and decorate by spreading the crunchie spread ontop of the cheesecake, with some whipped cream (whip double cream and icing sugar together), even more crushed Crunchies, and some melted chocolate!

NOTE

If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!

Tips and Ideas

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 – You could do 200g of Digestives and 150g of Crunchies however with 130g of Butter if you wanted a more Crunchie like experience.

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!

ENJOY!

Find my other Cheesecake recipes on my Recipes Page!

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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.

About Author

Hiya! I'm Jane, and I adore baking, cooking and all things delicious. I'm also partial to homewares, lifestyle posts and more!

64 Comments

  • Chelsea S
    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
    Thanks

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

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

  • Estelle
    August 5, 2020 at 10:46 pm

    Hello,

    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

    Reply
    • Jane's Patisserie
      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

  • Abbie
    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

    Reply
    • Jane's Patisserie
      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

  • Courtney
    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!

    Reply
  • Kam
    October 12, 2019 at 8:19 am

    Hello!

    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!

    Thanks.

    Reply
  • Kam
    October 12, 2019 at 8:14 am

    Hello!

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

    Thanks.

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

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

  • Kam
    October 12, 2019 at 7:43 am

    Hello!

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

    Thanks.

    Reply
  • KathrynC
    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

    Reply
  • Sam Hughes
    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

    Reply
  • Libby
    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

    Reply
    • Jane's Patisserie
      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

  • […] 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 […]

    Reply
  • Krystina
    December 22, 2017 at 10:18 pm

    Hi
    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 🙂

    Reply
    • Jane's Patisserie
      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.

  • Amy Brown
    September 7, 2017 at 5:38 am

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

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

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

  • Shabana Kauser
    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

    Reply
    • Jane's Patisserie
      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! ?

  • lauren
    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 🙂

    Reply
    • Jane's Patisserie
      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

  • Renee
    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

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

      Hiya.

      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 🙂

      Thanks!

      Jane x

  • Nicola
    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.

    Reply
    • Jane's Patisserie
      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
      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 🙂

  • Heathly Robinson
    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 🙁

    Reply
    • Jane's Patisserie
      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.

  • Fisayo Otokiti
    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.

    Reply
    • Jane's Patisserie
      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!

  • Lucy
    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

    Reply
  • Debra holcroft
    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!

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

      Doesn’t make a difference for me ?

  • Anne
    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

    Reply
    • Jane's Patisserie
      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

  • Tori
    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 🙂

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

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

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

    Reply
  • albanyjane
    October 12, 2015 at 4:25 am

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

    Reply
  • jabrush1213
    October 9, 2015 at 9:33 pm

    Looks like I will have to try this recipe.

    Reply
  • bakingtealady
    October 9, 2015 at 7:37 pm

    Need to make this!!!

    Reply
  • Anisa
    October 9, 2015 at 1:53 pm

    Looks amazing Jane xxx

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

      Thanks so much, Anisa! ❤️ xx

  • Lauren at Knead to Dough
    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! ❤️

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

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

    • Lauren at Knead to Dough
      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
      October 9, 2015 at 6:27 pm

      Yay! I’m so glad! ?❤️

  • Baking_Ava
    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
    Ava

    Reply
  • Sammie
    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

    Reply
    • Jane's Patisserie
      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!

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

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

    https://angieisagirl.wordpress.com

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

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

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