Crunchie Cheesecake (No Bake)

Buttery biscuit base, chocolate filling with honeycomb pieces, whipped cream & Crunchie bars

Course Dessert

Cuisine British

Keyword Cheesecake

Prep Time 30

Setting time 4

Total Time 4 30

Servings

Calories 515kcal

Author thebakingexplorer

Ingredients

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

Metric - US Customary

Instructions

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 the melted butter into the biscuits crumbs 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 an electric 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. 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
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

Video

Notes

It is really important to stick to the ingredients and use full fat cream cheese and double cream (a cream with a 48% fat content), both of these ingredients are essential to ensure the no bake cheesecake sets. If you want to make a low fat version, I suggest doing this in small dessert glasses or ramekins as they will not set well enough to be sliced.
I am based in the UK and I find that Philadelphia cream cheese is the thickest and best quality cream cheese to use for no bake cheesecakes. I have made many cheesecakes with supermarket own brand cream cheeses too, and they have worked great. If you can though, I think it is worth spending a little more for Philadelphia (and no they haven't paid me to say this!)
I like to use digestive biscuits (Graham crackers if you're in the US) for the base, but you could substitute if for another similar biscuit like Hobnobs.
You can use either butter or baking spread for the biscuit base, I find that baking spread makes the cheesecake easier to remove from the tin as it doesn't make the base set as solidly.
You can find lots of answers to common no bake cheesecake questions on my How To Make A No Bake Cheesecake guide. If you've never made a no bake cheesecake before, I highly recommend reading through my guide first!
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

Nutrition