Kim’s Crunchie Bar No-Bake Cheesecake | Easy & Irresistible Dessert

Introduction

This Kim’s Crunchie Bar No-Bake Cheesecake was born from a sweet suggestion. One of my regular YouTube viewers, Kim, inspired it. She told me she’d crushed Crunchie bars into whipped cream. She said it made the most incredible dessert — and that got me thinking! I decided to create a no-bake cheesecake. Her idea inspired this. It features layers of creamy filling. There is a buttery biscuit base and plenty of honeycomb chocolate crunch. It’s the perfect combination of light, sweet, and downright irresistible.

You can watch me make this cheesecake step-by-step over on my Farmer’s Wife Homestead YouTube channel — it’s a good one to bookmark if you love easy desserts!

If you like this, you’ll also enjoy these other dessert recipes from my website:

• Apple Spring Rolls with Caramel Sauce
• No-Bake Chocolate Slice
• Incredible Chocolate and Cherry Trifle
• Sensational Lemon Curd Pavlova

Kim’s Crunchie Bar No-Bake Cheesecake

Serves: 8-10
Prep Time: 15 minutes
Chill Time: 4–6 hours (overnight is recommended)

Ingredients

Base:

• 250 g plain vanilla wine biscuits (crushed)
• 125 g butter, melted

Filling:

• 450 g cream cheese, softened by leaving it out on the bench for at least an hour
• 2 tsp vanilla essence
• 2 cups heavy cream
• 3-4 Crunchie bars, roughly chopped (roughly 200g worth)

Topping:

• 1 Cadbury Flake bar, crumbled
• ½ cup caramel sauce (use my homemade caramel sauce recipe)

Method

1. Make the base:
   Crush biscuits until fine, then mix with melted butter. Press into the base of a 20 cm springform tin and refrigerate while you prepare the filling.
2. Prepare the filling:
   In a large bowl, beat room temp cream cheese until smooth. Add the cream and vanilla essence. Continue whisking until the cream cheese and cream are combined. They should be nice and thick. Do not over beat this mixture. Add the crushed Crunchie bars.
3. Assemble:
   Spoon the mixture over the chilled base, smoothing the top. Refrigerate for 4–6 hours or overnight until set.
4. Decorate:
   Just before serving, drizzle with extra caramel sauce, and crumble over the Flake. Slice and serve chilled.
5. Keep in the fridge for up to 4 days. The cheesecake tastes better as it ages.

Stacey’s Kitchen Tips

• Chill time matters: Letting it set overnight makes slicing so much easier.
• No mixer? A good whisk and a bit of elbow grease work fine — it’s a forgiving recipe.
• Caramel shortcut: If you don’t have time to make homemade caramel, use a store-bought one. For the best flavour, I still swear by my own pot-made caramel sauce.
• Honeycomb hack: Bash the crunchie bars while they are still in the wrapper, to avoid sticky hands. Use a rolling pin or something heavy. Do over crush them. You still want chunks of crunchie and chocolate through the filling. to avoid sticky hands.

Variations

• Chocolate Caramel Dream: Add 2 tbsp cocoa to the base and a drizzle of chocolate ganache on top.
• Mini Cheesecakes: Press base and filling into lined muffin tins for individual desserts.
• Biscuit swap: Try Gingernuts or Digestives for a deeper flavour base.
• Add nuts: Sprinkle crushed hazelnuts or almonds over the top for extra crunch.

Kim’s Crunchie Bar No-Bake Cheesecake | Easy & Irresistible Dessert

A creamy filling, buttery biscuit base, and plenty of honeycomb chocolate crunch. It’s the perfect combination of light, sweet, and downright irresistible.

Print Recipe

Prep Time:15 minutes mins

Setting:6 hours hrs

Total Time:6 hours hrs 15 minutes mins

Ingredients

The Base

• 250 g plain vanilla wine biscuits crushed
• 125 g butter melted

The Filling

• 450 g cream cheese softened by leaving it out on the bench for at least an hour
• 2 tsp vanilla essence Vanilla bean paste would be nice if you have it
• 2 cups heavy cream just plain whipping cream
• 3-4 Crunchie bars roughly chopped (roughly 200g worth)

Topping

• 1 Cadbury Flake bar crumbled
• ½ cup Caramel sauce use my homemade caramel sauce recipe linked in the post

Instructions

• Make the base:
• Crush biscuits until fine, then mix with melted butter. Press into the base of a 20 cm springform tin and refrigerate while you prepare the filling.
• Prepare the filling:
• In a large bowl, beat room temp cream cheese until smooth. Add the cream and vanilla essence. Continue whisking until the cream cheese and cream are combined. They should be nice and thick. Do not over beat this mixture. Add the crushed Crunchie bars.
• Assemble:
• Spoon the mixture over the chilled base, smoothing the top. Refrigerate for 4–6 hours or overnight until set.
• Decorate:
• Just before serving, drizzle with extra caramel sauce, and crumble over the Flake. Slice and serve chilled.
• Keep in the fridge for up to 4 days. The cheesecake tastes better as it ages.

Servings: 8 servings

Author: Farmers Wife Homestead

Final Thoughts

I love when recipes come from the community — and Kim’s idea was too good not to share! This cheesecake is rich yet simple. It is indulgent yet light. It’s the kind of treat that makes any day feel a little more special. This dessert is perfect for a birthday. It’s also great for a BBQ or a weekend dessert. It is sure to become a favourite in your home. It’s perfect for any occasion.

With love from my kitchen to yours,
— Stacey x
Farmer’s Wife Homestead