Let me share with you one of the most irresistible desserts you’ll ever come across: the Crunchie Cheesecake Recipe. This cheesecake isn’t just any old sweet treat; it combines the smooth creaminess of classic cheesecake with the delightful crunch and honeycomb flavor of Crunchie bars, layered over a rich chocolate biscuit base and finished with a glossy chocolate topping. Every bite promises a mouthwatering mix of textures and flavors that feel like a celebration in your mouth. Whether you’re making it for a special occasion or just because, this recipe is guaranteed to become a favorite in your dessert rotation.

Ingredients You’ll Need

The image shows several ingredients placed neatly on a white marbled surface. There is a white bowl full of cream-colored liquid on the top left and below it, a white bowl with soft white cream or cheese. To the right of the bowls is a purple and orange wrapped Crunchie chocolate bar, with broken pieces of dark brown chocolate arranged beside it. Below these, there is a clear bowl with white powdered sugar and next to it, a clear bowl with small yellow cubes of butter. At the bottom right, there are four round cookies stacked, alternating between chocolate coated and plain golden. In the lower left corner, pieces of a chocolate-covered honeycomb candy are stacked with a woman's hand reaching towards one piece. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Crunchie Cheesecake Recipe lies in its simplicity. Each ingredient is carefully chosen to build textures and flavors that complement each other perfectly. From the buttery biscuit base to the luscious filling and crunchy honeycomb pieces, every element is essential for that classic taste and texture.

Dark chocolate digestive biscuits (400g): These form a crunchy, chocolatey foundation for the cheesecake that’s rich but not overwhelming.
Butter (200g): Melted butter binds the biscuit crumbs together, creating the perfect firm base you want from a cheesecake crust.
Milk chocolate (325g): Adds a creamy, sweet chocolate richness to the filling that’s simply irresistible.
Cream cheese (750g): The star of any cheesecake, this provides the smooth, tangy creaminess that balances the sweet elements.
Icing sugar (175g): Sweetens the filling just right without grittiness, keeping it smooth.
Vanilla paste (7.5ml): Enhances all the flavors with a warm, fragrant note that elevates the entire cheesecake.
Double cream (500ml total): Split between the filling and the topping, the cream adds lusciousness and helps achieve that melt-in-your-mouth texture.
Crunchie bars (210g chopped plus 3 more for topping): The hero ingredient! These add delightful bursts of honeycomb crunch throughout the cheesecake.
Extra milk chocolate (175g) for topping: Combined with cream for a silky chocolate ganache finish.

How to Make Crunchie Cheesecake Recipe

Step 1: Prepare the Biscuit Base

Start by crushing those dark chocolate digestive biscuits into fine crumbs. I love using a sealable plastic bag and a rolling pin – it’s so satisfying to see the biscuits break down. Mix those crumbs with melted butter until the texture resembles wet sand. Press this mixture firmly and evenly into the base of a 23cm springform cake tin, leveling the surface with the back of a spoon. This will bake no more, so getting a nicely compact base sets the stage for the creamy filling.

Step 2: Melt the Chocolate

Melt the 325g of milk chocolate gently, either over a double boiler or in short bursts in the microwave, stirring frequently. This melted chocolate will give the cheesecake filling that luscious, chocolate flavor we’re craving, so keep it smooth and shiny.

Step 3: Whisk the Filling

Whisk the cream cheese, icing sugar, and vanilla paste together until super smooth and combined. Slowly pour in 400ml of double cream while whisking continuously. This gradual mixing ensures the cream cheese filling becomes light and airy without lumps. Next, while still whisking, drizzle in the melted milk chocolate to swirl delicious chocolate through the filling. The mixture should be soft, creamy, and glossy now.

Step 4: Fold in the Crunchies

Gently fold in 210g of chopped Crunchie bars. These honeycomb bits melt just a little but keep their crunch, creating that signature texture of the Crunchie Cheesecake Recipe. Be careful not to overmix so the Crunchies remain intact and springy.

Step 5: Chill the Base with Filling

Pour the cheesecake filling over the biscuit base and spread it evenly. Pop the tin into the fridge for at least 2 hours to start setting the filling. This step is crucial to get that perfect sliceable texture.

Step 6: Prepare the Chocolate Ganache Topping

Heat 100ml of double cream just until steaming, then remove from heat and stir in 175g of milk chocolate until smooth and glossy. Let the ganache cool slightly to thicken, then pour it gently over the set cheesecake filling. Smooth out the surface with a spatula for a professional finish.

Step 7: Final Chill and Decorate

Chill the entire cheesecake for at least 6 hours, ideally overnight, so it firms up perfectly. Just before serving, sprinkle the top with 3 chopped Crunchie bars to add extra texture and make it look as delightful as it tastes.

How to Serve Crunchie Cheesecake Recipe

A slice of layered chocolate dessert is placed on a white plate with a silver fork beside it. The dessert has three visible layers: a bottom crunchy light brown base, a middle thick creamy light brown layer, and a top smooth dark brown chocolate layer. On top of the slice, there are broken pieces of chocolate wafer with dark chocolate coating and some yellow honeycomb bits. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A few extra Crunchie pieces on top are a must to showcase what makes this cheesecake so special. You can also add a light dusting of cocoa powder or a drizzle of caramel sauce if you want to play with flavors. Fresh berries or a sprig of mint can add a lovely color contrast and freshness that brightens the richness.

Side Dishes

This cheesecake pairs beautifully with a cup of rich black coffee or a dollop of softly whipped cream to balance the sweetness. For a decadent celebration, serve alongside a scoop of vanilla or salted caramel ice cream – the cold creaminess complements the crunch and sweetness perfectly.

Creative Ways to Present

Try slicing the cheesecake into small, bite-sized squares for a party platter, allowing everyone to enjoy a little piece of heaven without committing to a large slice. Alternatively, serve individual portions layered with extra Crunchie crumbs and chocolate ganache in clear glasses for a stunning parfait-style presentation.

Make Ahead and Storage

Storing Leftovers

Leftovers should be stored in an airtight container in the fridge to maintain freshness and prevent the biscuit base from becoming soggy. The cheesecake will keep well for up to 3 days and still taste delicious.

Freezing

If you want to make this Crunchie Cheesecake Recipe ahead of time, freezing is an option. Wrap the whole cheesecake tightly in plastic wrap and foil to avoid freezer burn. It can be frozen for up to 1 month. When ready to eat, thaw overnight in the fridge so the texture remains creamy and perfect.

Reheating

Since this is a chilled cheesecake, reheating is not recommended. It’s best enjoyed cold or at room temperature, which really lets the Crunchie bits shine alongside the chocolate and creamy filling.

FAQs

Can I use different chocolate bars instead of Crunchies?

Absolutely! While Crunchies provide a unique honeycomb crunch, you can experiment with other crunchy chocolate bars like toffee-filled or nut-studded ones. Just keep in mind that the flavor and texture will vary.

Is it necessary to use double cream, or can I substitute?

Double cream gives the cheesecake its rich and creamy texture, but heavy whipping cream can be used as a substitute. Avoid lighter creams as they won’t whip or contribute the same creaminess.

Can I make this cheesecake gluten-free?

Yes! Swap the digestive biscuits for a gluten-free chocolate biscuit variety. Make sure any Crunchie-style bars you use are also gluten-free to keep the dessert safe for gluten-sensitive guests.

How do I prevent the biscuit base from becoming soggy?

Mixing melted butter evenly with the biscuit crumbs and pressing firmly into the tin creates a solid base that resists sogginess. Also, ensuring the cheesecake is set properly in the fridge before adding the topping helps keep everything intact.

Can I prepare parts of the Crunchie Cheesecake Recipe in advance?

Definitely! You can prepare the biscuit base and filling ahead and refrigerate them separately, then assemble and add the topping right before serving for the freshest look and texture.

Final Thoughts

If you’re looking for a dessert that’s as fun to make as it is to eat, the Crunchie Cheesecake Recipe is your new best friend. It’s a wonderful combination of creamy, crunchy, and chocolaty that never gets old. Trust me, once you try this, it will be the one dessert you keep coming back to for every celebration or whenever you want a special treat. Go ahead, make one today and watch it become the highlight of your dessert table!