Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Crunchie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 46 reviews

  • Author: Ava
  • Total Time: 1 hour 15 minutes preparation plus chilling time
  • Yield: 18 servings

Description

This Crunchie Cheesecake is a decadent and delightful no-bake dessert featuring a crunchy chocolate biscuit base, a creamy chocolate-infused cheesecake filling studded with chopped Crunchie bars, and a smooth chocolate topping crowned with more Crunchie pieces. Perfectly balancing rich milk chocolate, velvety cream cheese, and the iconic honeycomb crunch, this cheesecake is an irresistible treat for chocolate lovers and a show-stopping centerpiece for any occasion.

Ingredients

Biscuit Base

  • 400g (1lb) dark chocolate digestive biscuits
  • 200g (½lb) butter

Cheesecake Filling

  • 325g (11½oz) milk chocolate
  • 750g (1⅔lbs) cream cheese
  • 175g (8oz) icing sugar
  • 7.5ml (1½ tsp) vanilla paste
  • 400ml (⅔ pt) double cream
  • 210g (7oz) Crunchie bars, chopped

Chocolate Topping

  • 175g (6oz) milk chocolate
  • 100ml (4oz) double cream
  • 3 Crunchie bars, chopped (for topping)

Instructions

  1. Prepare the Biscuit Base: Crush 400g of dark chocolate digestive biscuits by placing them in a sealable plastic bag and using a rolling pin to break them into fine crumbs.
  2. Mix Base Ingredients: Combine the crushed biscuit crumbs with 200g of melted butter until the mixture is evenly coated and sticky.
  3. Form the Base: Press the biscuit mixture firmly into the base of a 23cm (9in) springform cake tin, leveling it smoothly with the back of a spoon to create an even crust. Chill to set later.
  4. Melt the Chocolate for Filling: Gently melt 325g of milk chocolate, either using a double boiler or microwave in short bursts, stirring frequently to avoid burning.
  5. Make the Cheesecake Filling: In a large mixing bowl, whisk together 750g cream cheese, 7.5ml vanilla paste, and 175g icing sugar until smooth and combined.
  6. Add the Cream: Gradually pour in 400ml double cream while continuing to whisk until the mixture is fully incorporated and creamy.
  7. Incorporate Melted Chocolate: Slowly drizzle the melted milk chocolate into the cream cheese mixture while whisking continuously to ensure a smooth, uniform filling.
  8. Fold in Crunchies: Gently fold in 210g chopped Crunchie bars into the cheesecake filling for added texture and flavor.
  9. Assemble the Cheesecake: Pour the filling evenly over the biscuit base in the springform tin, spreading it out smoothly.
  10. Chill the Cheesecake: Place the assembled cheesecake in the refrigerator and chill for at least 2 hours to allow the filling to set.
  11. Prepare the Chocolate Topping: Heat 100ml double cream in a pan until warm, then stir in 175g milk chocolate until fully melted and smooth, creating a glossy chocolate ganache.
  12. Apply the Topping: Allow the chocolate ganache to cool slightly, then pour it evenly over the chilled cheesecake filling and smooth the surface with a spatula.
  13. Final Chill: Return the cheesecake to the fridge and chill for at least 6 hours, preferably overnight, to set completely.
  14. Garnish and Serve: Before serving, top the cheesecake with the remaining 3 chopped Crunchie bars for additional crunch and decoration. Slice and enjoy!

Notes

  • To melt chocolate smoothly, use a double boiler or microwave in short bursts, stirring frequently to prevent burning.
  • Chilling times are essential to achieve a firm, sliceable cheesecake texture.
  • Using a springform tin makes it easier to remove the cheesecake without damaging the sides.
  • Double cream can be substituted with whipping cream if double cream is unavailable, but results may vary slightly in richness.
  • For easier slicing, dip your knife in hot water and wipe it dry between slices.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: British

Find it online: https://quickandsweetrecipes.com/crunchie-cheesecake-recipe/