No-Bake Honeycomb Crunchie Cheesecake!

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 – 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 – 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 – 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.

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52 comments

  1. 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

  2. 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 🙂

  3. 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

  4. 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 🙂

  5. 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

    1. 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

  6. 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.

      1. 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 🙂

  7. 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 🙁

    1. 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.

  8. 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.

  9. 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

  10. 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!

    1. 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 .

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

        1. 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

  11. 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 🙂

    1. 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!

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