Buttery biscuit base, chocolate cheesecake filling with honeycomb pieces and topped with crunchie chocolate bars and cream.
Now that I’m the responsible adult in the house of a newborn and a toddler (…help!) my multitasking skills have had to step up a notch, whereas my energy levels are not what they used to be! So, for our Father’s Day dinner, it made sense to try and make things a little easier for myself. Cheesecake seemed like such a good idea! There’s no oven involved, meaning no chance of dessert being burnt and ruined if I have to suddenly stop to feed the baby or stop my toddler from swinging from the lampshade………..
…and of course it can be made the day before! Less food prep to do on the day, meaning less washing up, meaning less time in the kitchen – Happy days.
My Ferrero Rocher Cheesecake was actually my first thought when thinking of a suitable cheesecake for Father’s Day, but I’d already done that before Christmas so it was time to do something different.
And seriously, who doesn’t like a Crunchie?
The best bit is, your guests will see that it’s a chocolate cheesecake with Crunchie on top, but will still get a surprise when they cut into it to find hidden Crunchie rocks in the centre!
Here’s how I made my Crunchie Cheesecake
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Ingredients (serves 12)
- 400g digestive biscuits
- 200g butter
- 500ml double cream
- 400g cream cheese
- 150g icing sugar
- 100g milk chocolate
- 100g 70% chocolate
- 1 pack of crunchie rocks (110g)
- crunchie bars
What you’ll need to make this Crunchie Cheesecake
Mixer (or electric hand whisk and mixing bowl)
Food Processor (or Rolling Pin)
Large Drop Flower Nozzle
- Firstly, melt the butter slowly in a saucepan over a low heat on the hob.
- Secondly, crush the digestive biscuits in a food processor or in a dish with a rolling pin until fine crumbs form and mix them with the butter.
- Press the buttery biscuit into the bottom of a springform tin until the whole base is evenly covered and level. Place the tin in the fridge while you move on to the next step.
- Whisk 300ml of the double cream until stiff peaks form.
- Add the cream cheese and icing sugar and whisk until combined.
- Slowly melt both types of chocolate together in a glass bowl over a pan of water over a low heat on the hob.
- Once the chocolate is completely melted, fold it carefully into the cream cheese mixture with a spatula until evenly mixed.
- Take the Crunchie rocks and chop them into smaller pieces, each one halved or quartered depending on how big they are. Ideally, they don’t want to be any bigger than a 20p coin as if they’re too big, it’ll be difficult for the slices to keep their shape when you cut into it.
- Fold the Crunchie rocks into the mixture.
- Now add the mixture to the springform tin and level out with the spatula.
- Cover with clingfilm and return to the refrigerator for 4+ hours or overnight.
- Whisk 200ml double cream until stiff peaks form.
- Place the whipped cream in a piping bag with a large drop flower or open star nozzle. I have linked the one I used in the ‘what you’ll need’ section above.
- Pipe 12 swirls evenly spaced around the outside of the cheesecake.
- Chop 3 Crunchie bars into 12 even pieces, that’s 4 pieces from each one.
- Take the 4th Crunchie and grate it over the top of the whole cheesecake. After grating, use what’s left from the Crunchie to cut into small chunks, and sprinkle in the middle of the cheesecake as photographed.
- Finally, place one of your 12 pieces of Crunchie that you chopped in step 4 on top of each swirl as pictured.
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If you liked this Crunchie Chocolate Cheesecake recipe , you may also like my Terry’s Chocolate Orange Cheesecake recipe. Click here to read it.