Crunchie Cheesecake (No Bake)

No Bake Crunchie Cheesecake

If you’re not familiar with a Crunchie bar, it is a very popular chocolate bar in the UK. It’s a bar of honeycomb (also known as hokey pokey or cinder toffee) coated in milk chocolate. It’s very simple when described, but they are so yummy! I’ve made this Crunchie Cheesecake in celebration of these tasty chocolate bars.

The cheesecake has a buttery biscuit base, a chocolate cheesecake filling with pieces of Crunchie bar mixed in, then it’s drizzled with milk chocolate, and decorated with whipped cream and plenty more Crunchie bars! I have to say as a big Crunchie fan I found this cheesecake addictively good!!

How to make Crunchie Cheesecake…

For the biscuit base, I used a food processor to whizz the biscuits into crumbs, then stirred in melted butter. Then I pressed it into the bottom of a springform tin and put it in the fridge while I made the filling.

To make the cheesecake filling I used an electric mixer to mix together the cream cheese, icing sugar and cocoa powder until smooth. Then I added the double cream and whisked until thick. Finally, I folded in the crushed Crunchie bars.

I smoothed the mixture into the tin on top of the biscuit base and put it in the fridge to set. Once it was set, I removed it from the tin, drizzled over melted milk chocolate, and added whipped cream and Crunchie bar pieces.

Crunchie Cheesecake

How do I make sure the cheesecake sets?

When you’re mixing the filling, you want it to get to a stage where you can scoop some up with your spatula or spoon and you have to give it a tap on the side of the bowl or slight flick of the wrist to get the mixture off the spoon. If it’s sloppy and slides right off the spoon without any encouragement needed, then you need to mix it more. Always use an electric mixer for best results. It’s also very important to use full fat cream cheese and double cream (heavy cream), as any low fat versions will affect the setting of the cheesecake. I always set my cheesecake overnight in the fridge, I’d suggest a minimum of 4 hours.

How do you remove a no bake cheesecake from the tin?

To see step by step photos and a video showing you how to remove a no bake cheesecake from the tin, as well as the answers to lots of other common no bake cheesecake questions, check out my How to make a No Bake Cheesecake guide!

Crunchie Cheesecake

Tips for making the Crunchie Cheesecake:

  • The Crunchies will go slightly soft after a short while once the honeycomb inside is exposed to the air, so add them as close to serving as possible.
  • I added a few bronze sprinkles as well, I got them from Tesco.
  • I used an Ateco 829 nozzle to pipe the cream onto the cheesecake.
Crunchie Cheesecake

Recommended equipment & ingredients*

23cm Springform tinMixing bowlsCrunchie bars
Kitchen scalesElectric hand mixerPiping bags
Angled palette knifeFood processor

*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

Crunchie Cheesecake

More Crunchie recipes…

Crunchie Drip Cake
Crunchie Drip Cake
No Bake Crunchie Cheesecake

Crunchie Cheesecake

Buttery biscuit base, chocolate filling with honeycomb pieces, whipped cream & Crunchie bars
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: British
Keyword: Cheesecake
Prep Time: 30 minutes
Setting time: 4 hours
Total Time: 4 hours 30 minutes
Servings: 16
Author: thebakingexplorer


For the biscuit base

  • 300 g Digestive biscuits
  • 135 g Butter melted

For the cheesecake filling

  • 750 g Full fat cream cheese I used Philadelphia
  • 40 g Cocoa powder
  • 125 g Icing sugar
  • 300 ml Double cream
  • 150 g Crunchies bashed up

For decoration

  • 50 g Milk chocolate melted
  • 200 ml Double crem
  • 1 tbsp Icing sugar
  • 1 tsp Vanilla extract
  • 125 g Crunchies


  • To make the base use a food processor to whizz up the biscuits into crumbs, or gently crush them with a rolling pin in a bowl
  • Mix in the melted butter and press the mixture into the bottom of a 23cm springform tin. Put it in the fridge for 30 minutes to set
  • For the cheesecake filling use a food mixer with a whisk attachment or an electric hand whisk to mix together the cream cheese, icing sugar and cocoa powder until smooth with no lumps
  • Add the double cream and whisk until it is very thick and holds it's shape
  • Gently fold in the bashed up Crunchie bars
  • Smooth the mixture into the tin on top of the biscuit base, then put it in the fridge overnight, or for at least 4 hours, to set
  • Remove from the tin and put on your serving plate. Smooth the sides with a butter knife to create a neater finish
  • Drizzle over the melted milk chocolate, using either a piping bag or a spoon
  • Whip up the double cream with the icing sugar and vanilla, and pipe it all around the edges of the cheesecake
  • Decorate with the Crunchie chunks around the edge, and crushed Crunchie in the middle
  • Serve immediately, store any leftovers in the fridge and eat within 2-3 days
Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!


Calories: 515kcal | Carbohydrates: 38g | Protein: 6g | Fat: 39g | Saturated Fat: 23g | Cholesterol: 113mg | Sodium: 315mg | Potassium: 157mg | Fiber: 2g | Sugar: 25g | Vitamin A: 1300IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 1mg

If you like this, check out more of my Cheesecake recipes!

Crunchie Cheesecake
No Bake Crunchie Cheesecake

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