Crunchie Cheesecake Recipe

Instructions

1. Make the Base:

1. Blitz the biscuits in a food processor until fine crumbs form.
2. Stir in the melted butter and press the mixture firmly into the base of a 20cm springform tin.
3. Chill in the fridge while preparing the filling.

2. Prepare the Cheesecake Filling:

1. In a large bowl, use an electric mixer to beat the cream cheese, icing sugar, and cocoa powder until smooth.
2. Add the double cream and whisk until thick.
3. Gently fold in the crushed Crunchie bars.

3. Assemble the Cheesecake:

1. Pour the filling over the chilled biscuit base and smooth the top.
2. Chill in the fridge for at least 4 hours, preferably overnight, until set.

4. Decorate:

1. Remove the cheesecake from the tin.
2. Drizzle melted milk chocolate over the top.
3. Pipe whipped cream around the edges using a piping bag with a decorative nozzle.
4. Top with extra Crunchie bar pieces and optional bronze sprinkles just before serving (so the honeycomb stays crisp).

Tips for Perfect Cheesecake

• Use full-fat cream cheese and double cream for the best setting. Low-fat versions may result in a sloppy cheesecake.
• Mix the filling until it can hold on your spatula with a slight flick to ensure it’s thick enough to set.
• Add Crunchie pieces right before serving to keep them crunchy.
• Chill the cheesecake overnight for optimal firmness.

Serving Suggestions