No-Bake Honeycomb Crunchie Cheesecake!
*This post may contain affiliate links. Please see my disclosure for more details!*
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!
You can find me on:
Instagram
Facebook
Pinterest
Twitter
Youtube
J x
© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.
I made this cheesecake after it was featured in Baking Heaven magazine. My boyfriend said it was the best cheesecake he had ever had (which is a BIG compliment) and one work colleague said she would eat it everyday.
It is so easy to make I made it again for a work bake sale and it had all gone by dinner time!
I now have all the ingredients to make it again before the diet starts.
Ah yay! I’m so glad you liked it and found your way back to my blog!! And yes, enjoy it again.. make sure you treat yourself occasionally in your diet though! Everyone needs rewards!
Yes now that I have found your blog there are so many more things I want to try. Cheesecake is in the fridge as we speak 🙂
My cheesecake mix curdled twice! I allowed the chocolate to cool and used mascarpone and cream straight from fridge. Very disappointed as it looks so good on the website 🙁
That must mean that you’ve over mixed it… the mixture shouldn’t curdle unless way way over mixed. Sometimes the chocolate can seize and go lumpy, but that’s still edible and useable, if it’s like scrambled egg then it’s curdled.
I just tried the No Bake Crunchie Cheesecake
The recipe was so easy to follow and trying not to lick the bowl was so hard. Will message again’t regarding taste.
Oh yay! I am so glad! And I don’t blame you if you do lick the bowl, I always do!
Oh my word, is it Friday yet?! Who cares, I’m so here for that Friday feeling whatever day of the week ; ) This looks insane and ridiculously indulgent but life’s too short not to allow yourself delicious things like this! I could lick the screen if that was at all acceptable. Fancy sending me a slice or three?
She’s So Lucy
Thank yo so much!! 🙂 x
Twice now I’ve made this & my mixture has curdled 🙁 both times I let mascarpone & cream come to room temp & choc cool right down – then just added it gradually whilst still whisking – what am I doing wrong 🙁
The role cheese cake was such a success in my house too – was so looking forward to this one!
I personally wouldn’t let the cream cool to room temperature either way, I make mine with the cream cheese and cream being cold straight from the fridge – so that might be why x
Hi Debra,
not sure where you are going wrong I have made this a couple of times with no problem.
I always melt my chocolate in the microwave till just soft then take it out and stir till completly melted ,that way it stay cool . I only use mascarpone chese and double cream whipped straight from the fridge. Dont know if thats any help .
Thank you both for your replies- I will take your suggestions & try again! I will not be defeated 🙂
Wish me luck xxx
I find that whipping my cream before adding to the Marscapone helps. First time I made this it curdled but when I mixed cream separate and folded it in its perfect
Doesn’t make a difference for me ?
Hi , I had made the crunchie one also the rolo one both yummy just wondering can theses be frozen ? Xx
Hiya – They can be frozen after they have been set in the fridge overnight – they can’t be frozen immediately after mixing otherwise they might go a bit runny 🙂 x
Oh my! My mouth was watering reading this. I adore cheesecake but have never made it at home! How shocking is that?!? (think I’ll blame my Mr on that, he hates cheesecake!) definitely going to try this ..and even better, I’ll have it all to myself 🙂
Hahaha thank you! I really hope you like it – and that you change his opinion!!
Oh lovely – this looks divine! Honeycomb is such a delight.
Thank you so much Jane! 😀
Looks like I will have to try this recipe.
Thanks! Please do!
Need to make this!!!
Please do!! 😀
Looks amazing Jane xxx
Thanks so much, Anisa! ❤️ xx
Your cheese cakes are always amazing Jane but this one takes the biscuit! Crunchie bars are my favourite! ❤️
Hahah yay! Thank you! It was so so so yummy! ?❤️
I bet!! Going to make it at Christmas when my sisters are home, they will love it ?
Yay! I’m so glad! ?❤️
This looks great! I will see if my mummy will let me do it too! Please check out my blog too as I have just started it. bakeallthethingsblog.wordpress.com
Ava
Thanks Ava! 🙂 x
Ooh yummy. I adore cheesecakes made with mascarpone not as tangy as cream cheese. Am now ordering the ingredients to come with my shopping! Sammie
Hahah yay! I’m so glad! And I agree – I nearly always do a mixture of mascarpone & Philadelphia because it makes it less tangy, but there was only mascarpone in my shop… Shame! ? let me know how you get on!
This looks absolutely scrumptious! Love how you decorated it! 🙂 xx
https://angieisagirl.wordpress.com
Thank you Angela! 🙂 It was so so yummy! x