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?

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

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.

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