Description
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.
Nutrition
- Serving Size: 1 slice (1/10 of the cheesecake)
- Calories: 390
- Sugar: 26g
- Sodium: 110mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg