No-Bake Honeycomb Crunchie Cheesecake!
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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!
Decoration
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!
Ingredients
Biscuit Base
- 300 g digestives
- 150 g unsalted butter
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)
Decoration
- 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)
Instructions
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.
Notes
- 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!
ENJOY!
Find my other Cheesecake recipes on my Recipes Page!
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J x
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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
Thank you so much for this lovely message, I am so glad you love all of my cheesecake recipes!xx
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.
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?
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
You have the most wonderful imagination for chocolate gooie cakes!
An answer to any chocoholics prayer!
Thank you for being you x
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.
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
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
I just use a sharp knife, and chop straight down!! x
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
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
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
Ahh thank you! Normal double cream – the fat content is higher which is what you want for the setting!! xx
I baked this yesterday. First cheesecake I’ve ever made, was delicious!!! Can’t wait to try the other recipes!
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.
Hello!
Does the milk chocolate need to be cooled right down when we put it into the filling mixture?
Thanks.
I usually leave it till it’s very cooled yes!