Cheesecakes are one of my favourite desserts and crunchie is one of my favourite sweets so of course, I had to combine them and make the ultimate cheesecake. Crunchie bars are essentially just honeycomb covered in chocolate. Depending on where you live you might not be able to get crunchie bars but there should be an alternative.
Like my Cookie Dough Cheesecake, I used a biscuit base. I used hobnob biscuits but you can use digestives as long as they are plain biscuits they will be fine.
For the filling I mix the soft cheese, with double cream and icing sugar, next I added in milk chocolate and Crunchie spread. Crunchie spread can be bought in most supermarkets I got mine from the jams and spreads aisle. It is a chocolate spread with honeycomb pieces in it honestly I am surprised that it even made it to the cheesecake because I kept eating it with a spoon!
For the filling also cut up some crunchies and added to the cheesecake mixture! And oh my days it is so good! The crunchie spread comes in jars of 400g so I added half to the cheesecake filling and then put the remainder in the microwave for 10 seconds to soften it and then spread it on top of the cheesecake before decorating it with double cream.
This cheesecake is no bake which means that you don’t need to put it in the oven and bake it you just need to pop it in the fridge overnight So I would bake this a day in advance of when I need it and then decorate it on the day that I need it.
I bake this in an 8” round springform cake tin, just because it is so much easier to get out the tin. I make the base then pop it into the fridge while I make the filling but you don’t need to do this and you don’t need to leave the base to ‘set’ before you make the filling. The filling should reach the top of the cake tin because, you know, the more cheesecake the better!
When you take it out of the tin you might need to go around and smooth the sides of the cheesecake depending on where the crunchies are in the filling too you might need to fill any little gaps in.
I soften the remainder of the crunchie spread and then poured it on top of the cheesecake. I put it back into the fridge to set while I whipped the double cream. If you put the cream straight onto the crunchie spread you might find that it all just runs off the edge.
To decorate it I use a Wilton 1M Piping Tip and these disposable piping bags, I then cut up three crunchies (I bought them in a pack of 4) to decorate and crushed up the final one to use as decoration.
You need to put the cheesecake in the fridge overnight for it to set. You can put it in the fridge for 4-6 hours but it might not be as solid as one that has been in the fridge overnight.
You can make this cheesecake with any chocolate sweet that you like it doesn’t necessarily have to be crunchie bars.
This Cheesecake will serve 14
For the Base
400g Hobnob Biscuits
200g Unsalted Butter
For the Cheesecake
600g Soft Cheese
100g Icing Sugar
275g Double Cream
200g Crunchie Spread
200g Milk Chocolate
120g Crunchie Bars
200g Crunchie spread
300ml Double Cream
For the Base
- In a food processor blitz the hobnobs into fine crumbs. Melt the butter in the microwave in short 10 second bursts and add the unsalted butter to the crushed cookies in the food processor. Turn the food processor on and mix the butter into the crushed biscuits.
- Put the mixture into the base of the cake tin. Press it down so it is nice and packed and there and no holes or gaps in the bottom, it should be flat and even.
- Put in the fridge to let it chill.
To Make The Cheesecake
- In a bowl add the chocolate and crunchie spread put in the microwave on 10-second bursts until the chocolate is completely melted. Leave to the side.
- In a bowl add the cream cheese and icing sugar, mix until the icing sugar is incorporated. While the mixer is still on slowly pour in the double cream. On a fast speed mix the mixture until it is completely stiff and able to hold its own shape. I usually hold the bowl upside down a bit like you would do for meringue if it doesn’t fall out then it is ready.
- Add in the melted chocolate and crunchie spread and mix on a low speed until it is all incorporated.
- Chop up 120g of crunchie bars and add them to the mixture. I folded these in using a spatula.
- Get the cake tin from the fridge and spoon the cheesecake mixture on top of the biscuit base. Smooth it out making sure that it is flat and even. Put the cheesecake back the fridge overnight to let it set completely.
- Remove the cheesecake from the cake tin and put on a serving plate.
- In a bowl add the remaining crunchie spread and put in the microwave for 10 seconds to soften. Pour the mixture onto the top of the cheesecake. I poured it into the middle and spread it over the top of the cheesecake leaving a border around the edge.
- Put it back in the fridge while you whip the double cream.
- In a bowl mix together the double cream with the icing sugar until the double cream holds its shape. Spoon the mixture into the piping bag and pipe the double cream onto the top of the cheesecake.
- To decorate chop 3 crunchie bars and place the pieces on top of the cream swirls you have just piped. With the final crunchie crush it and use it to sprinkle over the top of the cheesecake. Finish with some sprinkles
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