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.
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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
- ½ cup icing sugar also known as powdered sugar
- 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