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Chocolate Crunchie Cheesecake

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This indulgent chocolate crunchie cheesecake features a crunchy base, a creamy filling with crushed Crunchie bars, and a rich chocolate topping. Perfect for dessert lovers!

Ingredients

Scale

For the Base:

  • 320g chocolate digestive biscuits
  • 110g butter, melted

For the Filling:

  • 700g full-fat cream cheese
  • 100g icing sugar
  • 300ml double cream
  • Dash of vanilla essence
  • 2 Crunchie Bars, crushed

For the Topping:

  • 200g dark chocolate
  • 100ml cream
  • 2 Crunchie Bars, chopped

Instructions

  • Prepare the Base:
    • Line the base of a 20cm loose-bottom cake tin with parchment paper.
    • Blitz the chocolate digestive biscuits and mix with the melted butter. Press this mixture down into the base of the tin.
    • Chill for 20 minutes to set.
  • Make the Filling:
    • Using a hand mixer or stand mixer, whisk the cream cheese, icing sugar, and vanilla essence for a few seconds until combined.
    • Gradually add the double cream while mixing slowly. Continue to whisk until the mixture becomes thick, about a minute (don’t overmix to avoid splitting).
    • Fold in the crushed Crunchie bars.
  • Assemble the Cheesecake:
    • Spoon the cheesecake filling onto the chilled biscuit base and spread evenly.
    • Place the cheesecake in the fridge overnight to firm up.
  • Prepare the Topping:
    • The next day, run a small knife around the edge of the cheesecake to help release it from the tin.
    • To make the chocolate topping, melt the dark chocolate and cream in the microwave. Let it cool until it’s spreadable at room temperature.
    • Spread the chocolate topping over the cheesecake and sprinkle with the remaining chopped Crunchie bars.
  • Serve:
    • Chill for an additional hour if needed to set the topping. Slice and enjoy!

Notes

  • Make sure to whisk the filling until thick, but avoid overmixing to prevent splitting.
  • For the best results, chill the cheesecake overnight for a firm and creamy texture.

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