No-Bake Honeycomb Crunchie Cheesecake!
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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!
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J x
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I love all your recipes! Just wondered if you have a tip for cutting the Crunchie bar for the decoration? Yours looks so neat and I struggled cutting mine neatly – I’m a bit of an OCD freak and ended up using way too many Crunchie bars to get the toppings
Thanks
I just use a sharp knife, and chop straight down!! x
Hello,
Could you clear something up for me please? I tried your reciepe following the written instructions and it went runny not thick. I then watched your video and the way you add the ingredients is different than written.
Written you add cream before chocolate
Video you add cream after chocolate.
Does it matter which way you do it?
Thank you
Either way works – I do it either way all of the time, but the runny wouldn’t come from this – it usually comes from over mixing, but most often it’s the chocolate is too hot! It may be worth freezing the mixture so as to not waste it, or you can try using a setting agent! Xx
Absolutely love all your recipes, just about to make this one and wondered if it is best to use normal double cream or does whipping cream work better? Thanks x
Ahh thank you! Normal double cream – the fat content is higher which is what you want for the setting!! xx
I baked this yesterday. First cheesecake I’ve ever made, was delicious!!! Can’t wait to try the other recipes!
Hello!
Apparently I have asked this before! Sorry. I just got confused as you mentioned 500g-600g but I saw from your video that you use 2 280g of Philly!
Thanks.
Hello!
Does the milk chocolate need to be cooled right down when we put it into the filling mixture?
Thanks.
I usually leave it till it’s very cooled yes!
Hello!
You mention: 500-600g Full Fat Cream Cheese.
So do we use 500g or 600g? What do you use?
Thanks.
I have made this twice now and I don’t own a whisk I just use a bigish spoon!– its soooo good! Excited to try the double decker cheesecake tonight, thanks jane
Hi Jane, I want to say a massive thank you for all your wonderful cheesecake recipes. We own a small family run cake shop in Norfolk and my customers absolutely love them.
Sam & Gary
I have never made a cheesecake before ! Lol going to a bbq later & I thought I may make one, does it have to be made the day before to set properly? & which is the best cream cheese to use ? TIA
Hiya – yes it does. Any cream cheese will work as long as it’s full fat! x
Hi Jane I was wondering if this recipe would work without electric mixers? Of course doing it by hand would be much more work but would it turn out ok? X
It should be fine because of the chocolate! Just make sure its as thick as you can make it! X
Hi
I’d really like to make this and love the idea of having crunchie mixed into the filling but was wondering, if I were to have just a vanilla filling without the melted chocolate, what else would I need to put in the filling to replace that? Thanks 🙂
You can just leave it out, but obviously there will be less filling. You can add in more cream cheese however.
Do you have any tips for using this recipe for mini cheescakes?
Simply split between mini tins/ramekins and fill ☺️ I do it all the time!
Hi Jane
Love all your recipes..one thing i struggle with cheesecakes is removing the base of the tin. Could you show how to do this in your next YT video please.
Thank you
I can do – but I literally just run a thin knife or metal spatula around underneath and it basically lifts off! ?
I myself do not like cheesecake, but I’ve made many of your cheesecakes for my boyfriend/family and they love them all! They’re so quick and easy to make that I don’t mind spending time on something I won’t get to eat myself. I’ve never had any issues or problems with any of the recipes I’ve tried! Looking forward to making this one next 🙂
Aww thats amazing! I am so glad that you still like making them even if you don’t eat them yourself, its so good! Thank you! xx
Hi just wondering do you really use a 20″ tin? I made the cream egg cheesecake and I ended up using a much bigger square tin as when I poured the biscuit into a 20cm tin it took up like 1/3 of the tin. Even in the square tin there was a decent chunk of biscuit. It was absolutely delish don’t get me wrong was just curious about the biscuit
Hiya.
I use a 8″/20cm in ALL of my recipes and the mixture is the correct amount
for it. Chances are you didn’t use the correct depth of tin which is why it
would take up so much room.
The quantity of biscuit is a standard amount for a no-bake cheesecake so
there is no error 🙂
Thanks!
Jane x