Quick, easy and super delicious, this no bake Crunchie cheesecake is going straight to the top of your favourite dessert list! It's perfect for any occasion with a smooth and creamy milk chocolate cheesecake filling, packed full of chocolate honeycomb pieces, sat on top of a milk chocolate Digestive biscuit crust. Trust me, you'll be making it over and over again!
You guys seriously love a no bake cheesecake! Every day another request lands in my inbox or a comment on the Facebook page with a flavour recommendation. I love it!
So it's time to introduce you to the newest addition, and the one that probably overtakes my Malteser cheesecake as my top, top favourite - my no bake Crunchie cheesecake!
This piece of dessert heaven is absolutely show-stopping and when presented to my family for a dessert offering recently, it disappeared in minutes, if not seconds flat.
With a thick and crunchy biscuit base and creamy chocolate cheesecake filling packed with chocolate honeycomb pieces - is it really a surprise that it didn't last long!
Well, I guess you want to know more...
Take me to the cheesecake already!
If you want to skip the essential info and handy tips for making absolutely the best no-bake Crunchie cheesecake, then head on down to the printable recipe card. Just keep scrolling!
What is a Crunchie bar?
Apart from one the best sweet and sugary confections out there? Well, in my opinion that is!
For those of you not familiar with Cadbury's, you may know the inside of the bar as hokey pokey, cinder toffee or sponge toffee. The golden, crunchy and sugary toffee is then coated in Cadbury's Dairy Milk chocolate.
They are one of my favourite childhood chocolate bars, and still bring back memories when I take a bite!
Could I make my own honeycomb?
If can't get Crunchies or chocolate honeycomb, then yes you certainly can make your own.
And it’s really easy to do so with just three simple ingredients – caster sugar,and bicarb of soda or baking soda.
I decided to keep this cheesecake quick and easy to make using chocolate honeycomb BBC Good Food for the instructions., but if you fancy giving your own honeycomb a go, then head on over to
Just remember if you make your own honeycomb, you’re working with very hot sugar, so it’s one to do without little ones helping. Let them join in with making the cheesecake instead.
What’s special about this Crunchie cheesecake?
Firstly, it’s super simple to make! And easiness doesn’t mean that its compromised-on flavour. No way!
It’s utterly delicious with a smooth milk chocolate cheesecake filling packed full of chocolate honeycomb pieces.
Also as it's no bake, there's no messing around with water baths and keeping your fingers crossed, hoping that it doesn't crack.
Plus it uses store cupboard ingredients and there's no fancy equipment.
How does that sound?
What you need to make this cheesecake
View my Amazon shopping list with equipment and ingredients.
So you're ready to get stuck in and make this cheesecake? Great, then go and grab these...
- Milk Chocolate Digestive Biscuits - I use milk chocolate ones, as they will go well with the milk chocolate cheesecake filling. You can switch these for an biscuit or cookie you prefer.
- Butter - To help bind the biscuit crust together.
- Full-Fat Cream Cheese - Using a full-fat cream cheese is important to help the cheesecake filling set. Use either Philadelphia, block cream cheese or something similar for a smooth, creamy texture.
- Double or Heavy Cream - Again a high fat content is important to help the cheesecake filling set. If you can't get double or heavy cream, them whipping cream can be used.
- Icing or Powdered Sugar - To add a little sweetness; powdered is best as it combines into the filling without causing a gritty or grainy texture that granulated sugar would do.
- Milk Chocolate - I use as it's the same chocolate that coats the , but you can use any milk chocolate you prefer. Milka chocolate also works well.
- - If you can't get these, chocolate covered honeycomb or honeycomb pieces can be used instead.
Ok, so you know the ingredients are regular store cupboard ones; so is the equipment! I bet if you have a look through your kitchen cabinets you will find everything you'll need.
Grab yourself a large mixing bowl and a handheld mixer; or a stand mixer if you have one.
I also really recommend using ato help get the cheesecake out easily - an 8-inch one works best.
And finally, anfor smoothing the cheesecake filling over. You won't believe how much easier it is to level off with one!
How to make the best ever Crunchie cheesecake
Full measurements and instructions can be found on the printable recipe card at the bottom of the page.
Creamy chocolate cheesecake filling...
Chunks of chocolate honeycomb...
And that thick biscuit base...
Oh, did I also mention that it is super simple to make?
You know you want to make it, don't you. So when you're ready, let's go!
The Buttery Biscuit Crust
Start off by crushing your biscuit of choice - I'm going for milk chocolate Digestive biscuits, but you could use chocolate cookies or regular Digestive biscuits. You'll want to crush them as fine as you can, either using a food processor or in a Ziploc bag with a rolling pin.
Next, add the crushed biscuits into a large mixing bowl, and combine with the melted butter, to form a crumb dough. Press the dough into the bottom of aand smooth with the back of a spoon.
Pop the crust it into the fridge for 30 minutes to an hour, to firm up.
TOP TIP: If you can't get into the tin with a spoon, use a tumbler glass or measuring cup to pack down the biscuit crust, making sure to level it off.
The Chocolate Honeycomb Filling
The ideal time to make the filling is while the base is chilling in the fridge! It takes a matter of minutes, so there's also plenty of time to grab a cuppa as well!
Start off by melting the chocolate, either using a bain marie double boiler or in 30-second blasts in the microwave, then leave to cool down.
Next, grab a large mixing bowl and handheld mixer, or you can use a stand mixer, and gently fold together the cream cheese and the icing sugar. Add in the cream and beat until the filling becomes thick and creamy.
TOP TIP: Be careful not to overbeat the filling as the cream with become grainy. You want it to be smooth enough to spread easily with a.
Add the melted chocolate and choppedand stir through the cheesecake filling until it's well distributed. Then you're ready, pour the filling on to the chilled base, level off and pop back in the fridge to set overnight.
The Finishing Touches
When the cheesecake has chilled and is set, it's ready to decorate.
You could drizzle with a chocolate sauce and scatter over more pieces of chocolate honeycomb; I prefer to pipe a little extra whipped cream around the top and add crushed.
Watch me make this no bake Crunchie cheesecake live!
Frequently asked questions
An 8-inch round springform pan will serve 10-12 slices.
Once the filling has chilled and set, store the cheesecake in the fridge, either covered loosely with cling film/ plastic wrap or foil.
The cheesecake will keep up to 3 days in the fridge.
Yes it can be; for up to 3 months. Make sure that you wrap the cheesecake with cling film/ plastic wrap and a layer of kitchen foil. This will help protect the cheesecake from freezer burn and reduce the potential of ice crystals forming. Remember to allow the cheesecake to defrost in the fridge before serving.
This recipe does not contain gelatine, and the recipes uses full-fat cream cheese and double/heavy cream to set the filling. Some recipes suggest gelatine, but I prefer the simplicity of this recipe and the smooth and creamy texture it gives the cheesecake.
There could be a number of reasons ranging from the ingredients to the weather but the most common reason is that the filling hasn't been whipped enough. Check out my top tips for how to fix this.
Handy hints for the perfect no bake cheesecake
This cheesecake recipe is so easy, I know that you're going to ace it every time. But just in case, here's some top tips to ensure perfection!
- Use a - Have you ever tried to get a cheesecake out of a normal cake pan? Such a mess. Instead, invest in a that lets you release the cheesecake without having to turn it out. I also add a layer of baking parchment beneath my biscuit crust so I can easily slide the cheesecake onto a serving stand.
- Make sure to fully crush the biscuits - To get a firm, solid biscuit crust, that doesn't fall apart, crush the cookies with a food processor or . You are looking for a fine sandy texture with no big lumps; any lumps with cause the crust to break up when the cheesecake is sliced.
- Use full-fat cream cheese - This one is really important to make sure that your filling sets. The fat content of the cream cheese, along with the double cream, will give you the velvety smooth texture you're looking for.
- Make sure your cream cheese is room temperature - Take the cream cheese out of the fridge 5-10 minutes before you want to use it and allow it to come up to room temperature. Fridge cold cream cheese can cause lumps in your filling, and the mixture will not be as creamier in texture.
- Use an to level off - Quite possibly one of the best kitchen tools you can get! An will let you level off the cheesecake filling without sticking your fingers in the mix as you do it.
- Be patient and chill - It's really important that you let the cheesecake chill in the fridge for at least 6-7 hours before serving. Remember you can always make the cheesecake the day before, and chill overnight.
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Have you made this recipe?
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No Bake Crunchie Cheesecake
- Make the biscuit base - Add the biscuits into a food processor, and blitz until they form a crumb, then add to a large mixing bowl. Make a well in the centre of the biscuit crumbs, and pour in the melted butter.
- Mix together until well combined, and then pour into an 8 inch springform tin. Press down onto the biscuit base with a spoon and smooth out to the edges. Chill in the fridge for at least 30 minutes to 1 hour.
- Make the cheesecake filling - Add the chocolate to a small heatproof bowl, place over a saucepan of simmering water. Make sure that the bowl does not touch the water. Heat until all the chocolate has melted. Alternatively, melt in the microwave. Set aside to cool.
- Using a stand mixer with the balloon whisk attachment, gently combine the icing sugar and cream cheese.
- Add the double cream and whisk together until the cream thickens and the filling is smooth and thick.
- Add the melted chocolate and gently beat into the filling until well combined.
- Alternatively, you can make the cheesecake filling, in a large mixing bowl, by hand or with an electric hand whisk.
- Chop the Crunchie bars into small pieces and fold into the cheesecake filling with a spatula. If using honeycomb pieces, depending on their size, you can add these straight into the filling and fold through.
- Assemble the cheesecake - Pour the cheesecake filling over the top of the chilled biscuit base, then smooth over and level with an offset spatula. Chill the cheesecake in the fridge for at least 6 hours or overnight.
- Decorate the cheesecake - When ready to serve, whip up the remaining double/ heavy cream with the icing sugar and pipe on top of the cheesecake. Decorate with more Crunchie bar chunks or chocolate honeycomb pieces.
- Use a springform cake pan so you can release your cheesecake without running the risk of damaging it in the process.
- Your cheesecake will keep for up to 3 days in the fridge, and up to 3 months in the freezer. When freezing make sure you wrap it well with cling film or plastic wrap, and then a layer of aluminum foil to prevent ice crystals forming in the filling. Remember to allow the cheesecake to thaw before serving.
- Use room temperature cream cheese to avoid any potential lumps that you might get if it is too cold.
Disclaimer: The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
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