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No-Bake Crunchie Cheesecake Recipe

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4.1 from 31 reviews

This decadent No-Bake Crunchie Cheesecake combines a crunchy Lotus Biscoff biscuit base with a silky, milk chocolate-infused cream cheese filling studded with crunchy honeycomb Crunchie bars. Topped with additional chopped Crunchie bars, this effortless cheesecake is a perfect indulgent dessert that requires no oven and comes together with simple mixing and chilling.

  • Total Time: 4 hours 20 minutes (including chilling time)
  • Yield: 8 servings

Ingredients

For the base

  • 250g (1 packet) Lotus Biscoff biscuits, crushed
  • 100g (0.25 cup + 3 tbsp) unsalted butter, melted

For the cheesecake filling

  • 520g (2.25 cups) full-fat cream cheese
  • 125g (0.75 cup + 2 tbsp) icing sugar
  • 180g (1 cup) milk chocolate, melted
  • 300ml (1.25 cups) double cream
  • 200g (approx 6 bars) Crunchie bars, chopped

For topping

  • 200g (approx 6 bars) Crunchie bars, chopped

Instructions

  1. Prepare the base: Crush the Lotus Biscoff biscuits finely and combine them with the melted unsalted butter, ensuring the mixture is evenly coated. Press this mixture firmly and evenly into the base of a 23cm (9-inch) springform cake tin to form the cheesecake base. Chill in the fridge while preparing the filling.
  2. Make the filling: In a large bowl, beat the full-fat cream cheese with the icing sugar until smooth and creamy. Gradually stir in the melted milk chocolate until fully incorporated for a rich flavor.
  3. Whip the cream: In a separate bowl, whip the double cream until soft peaks form. Gently fold the whipped cream into the chocolate cream cheese mixture to keep the filling light and airy.
  4. Add Crunchie bars: Fold in the chopped Crunchie bars into the cheesecake mixture. Be careful not to crush them too much to maintain their crunchy texture within the filling.
  5. Assemble and chill: Spoon the filling over the chilled biscuit base in the tin, smoothing the surface with a spatula. Scatter the remaining chopped Crunchie bars evenly over the top as a crunchy topping. Cover with cling film and refrigerate for at least 4 hours or overnight to set properly.
  6. Serve: Once fully set, remove the cheesecake from the springform tin. Slice and serve chilled for a deliciously crunchy, creamy dessert.

Notes

  • Use full-fat cream cheese for the creamiest texture and best flavor.
  • Ensure the crushed biscuits and butter are pressed firmly to create a stable base.
  • Gently fold whipped cream to keep the filling light and fluffy without deflating it.
  • Chilling time is important for the cheesecake to set fully; overnight is ideal for best results.
  • Store leftovers in the refrigerator covered for up to 3 days.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: British

Find it online: https://allyumcooks.com/no-bake-crunchie-cheesecake-recipe/