No Bake Crunchie Cheesecake

No Bake Crunchie Cheesecake

Nothing makes me happier than when someone leaves a comment on the blog, except maybe someone who leaves a comment on the blog raving about a recipe. Knowing that someone at your house is enjoying something that we’ve enjoyed at our house warms the cockles of my heart, it really does.

So when a reader, Norman Sheep (I’m assuming that’s their pseudonym, but I might be wrong) told me that they loved the No Bake Malteser Cheesecake so much, they tried it with a touch of Crunchie, I had to give it a go myself! There was no arm twisting involved because I’ve loved Crunchie bars since I was knee high to a grasshopper!

Now, Norman was on to something, because there’s something truly special about putting Crunchie bars in the cheesecake. The chocolate stays chocolatey but the honeycomb melts and goes all caramelly so that when you cut into the cheesecake, you’ll see little holes spouting molten caramelly goodness. It’s pretty special.

Now I make my cheesecake in a 23cm springform tin, you could easily use a smaller tin, if you want a deeper dessert but this cheesecake is really rich, and sometimes less is more if you get my gist.

So tell me, have you ever tried one of my recipes? What warms the cockles of your heart? Have you got a favourite chocolate bar?

No Bake Crunchie Cheesecake 2

Ingredients

200g plain biscuits (I used granita)

80g unsalted butter

500g cream cheese

90g raw sugar (use caster sugar if not using a Thermomix)

1 teaspoon vanilla extract

90g thickened cream

3 Crunchie bars

No Bake Crunchie Cheesecake 3

How to – Traditional

  1. Lightly grease a 23cm springform cake tin and set aside. I like to line the base with baking paper to ensure easy removal.
  2. Put two of the Crunchie bars in a ziploc bag and lightly crush with a rolling pin. Set aside.
  3. Melt butter in a pan or in the microwave.
  4. Crush the biscuits using a food processor and add to the butter mixture. Press the biscuit mixture into the cake tin and pop into the fridge to chill while you make the filling 
  5. Mix the sugar, cream cheese, cream and vanilla until smooth and gently fold through the crushed Crunchie bars.
  6. Pour the mixture over the base and then chill for at least 6 hours, preferably overnight,  before serving.
  7. Just before serving, lightly crush the remaining Crunchie bar in a ziploc bag, leaving a few biggish chunks. Decorate with crushed Crunchie bar. Use a warm knife to cut slices for best results.

Crunchie Cheesecake 5

How to – Thermomix

  1. Lightly grease a 23cm springform cake tin and set aside. I like to line the base with baking paper to ensure easy removal.
  2. Put two of the Crunchie bars in a ziploc bag and lightly crush with a rolling pin. Set aside.
  3. Place butter into TM bowl. Melt for 3 minutes at 50 degrees on speed 3.
  4. Add the biscuits to the TM bowl and blitz for 15 seconds on speed 8 until it looks like fine crumbs. Press the biscuit mixture into the cake tin and pop into the fridge to chill while you make the filling.
  5. If using raw sugar, put the sugar into TM bowl and mill for 5 seconds on speed 9. 
  6. Add  the cream cheese, cream, and vanilla and mix for 20 seconds on speed 5 until smooth.
  7. Add the crushed Crunchie bars to the TM bowl and mix through on reverse speed 2 for 20 seconds  using the spatula to assist.
  8. Pour the mixture over the base and then chill for at least 6 hours, preferably overnight,  before serving.
  9. Just before serving, lightly crush the remaining Crunchie bar in a ziploc bag,leaving a few biggish chunks. Decorate with crushed Crunchie bar. Use a warm knife to cut slices for best results.

Other info

Prep time: 15 minutes   Chilling time: 6 hours +

TIP! This works best if the cream cheese is at room temperature.

 

  • I miss real food. Even though I’m pretty much on a real food diet to fight the inflammation factor, getting ready for my Gold Coast trip this weekend. No gluten, no dairy, no preservatives, no additives, no corn, no soy, no beans, no legumes, no alcohol. Not even the stuff like Quinoa that I normally have on my gf diet. I might need to put the blinkers on food posts and images for the time being. LOL

    • I had to eat like this for a while, it certainly helped and in fact I’ve never felt better, however I found it really hard to sustain. Good luck lovely, I hope your issues are sorted soon. xx

    • merilyn

      hello lovely raych!
      sorry you are having to be so strict with your diet …
      I also am very strict with mine and I love it and find it easy!
      salads all the way and so much variety!
      I call it clean eating and living and I feel good for it! … mainly!
      enjoy the gold coast!
      much love mxx

    • Gee that diet is tough, but it is very healthy and it will be worth it if it brings down that inflammation! Hope you had tons of fun on the Gold Coast. Can’t wait to hear all about it!

  • Sammie!!! This looks amazing and while I can’t eat dairy, I am putting together a surprise dinner for two for the hubby for Valentines day and I know he loves both cheesecake and Crunchies! Win win for me 🙂 🙂 x

    • If he loves Crunchies, he’ll love this! I’m making dinner for David too, it’s not a surprise but it will be his favourite dinner. Have fun, lovebirds!

  • merilyn

    cheesecake yes please sammie!
    just one slice anyway!
    love mxx

  • Lorraine @ Not Quite Nigella

    It’s a big yes from me re the crunchy topping! It’s the best 😊🙌🏼

  • Karina

    The simplicity of this recipe definitely works for me! Have put this ‘to do in the not too distant future’ file. Will go with your suggestion of compiling this in a smaller tin to achieve a higher cake, coz I am such a cake glutton. Am already imagining all sorts of variations using different chocolate bars and biscuit bases, including a mint version. Thank you!

  • Oh yum! I love cheesecakes, and never would have thought to try this with a crunchie but I really want to, it look so tasty! 🙂

  • Oooooh, yuuuummm! I need to make this for my mama as she loves crunchies!

  • Sammie this looks spectacular!

  • So, it is dessert time here in Snoskredland and I wanted to leave a comment raving about this dessert. I used the Menz Choc Honeycomb instead of Crunchie which is a bit more like Violet Crumble. I also made two versions – baked and no-bake. It is awesome.

    I had some cream cheese that needed to be used up. I only used honey as the sweetener as I have quite a bit of that which needs using up also.

    I believe it was your kit-kat no-bake cheesecake which started us off on a cheesecake spree in 2015. I have not done that with dark kit-kat yet and I feel this is a mountain I must climb soonest. But for now I have plenty of this one. 🙂

    For a mint version might I suggest Peppermint Crisp with a mint slice base? 🙂