Crunchie No Bake Cheesecake

Crunchie No Bake Cheesecake

It was National Cheesecake Day on July 30th, 3 days after my partners birthday & he wanted Cheesecake for his dessert. We must have went through every flavour on the planet until he decided that it was Crunchie he was going to settled for. To be honest I was glad as I do love a Crunchie Bar, it’s just that lovely melt in the mouth honeycomb that I like. This was delicious!

Fork full of Crunchie No Bake Cheesecake

Makes a Deep fill 9″ Cake

300g Cream Cheese (I use Philadelphia & full fat, it dosen’t work with the lighter one)

150ml Double Cream

80g Icing Sugar

3 Cadburys Crunchie Bars – Blitzed in a processor

1 tsp vanilla essence

13 Digestive Biscuits – Blitzed in a processor

50g Melted Butter

Milk Chocolate shavings for the topping

  1. Grease and line the bottom of a springform tin with greaseproof paper, set aside
  2. Mix the melted butter with the crushed Digestives and spoon into the tin, pressing down with the back of a spoon until compact and smooth. Chill in the Fridge for about 1 hour
  3. Meanwhile, mix the cream cheese, crushed crunchie bars and Icing Sugar together in a bowl with a hand mixer.
  4. In a separate bowl whisk the double cream and vanilla essence until soft peaks form.
  5. Fold the whipped cream into the cream cheese mix, don’t over mix as you want to leave as much air in as possible. Once your biscuit base has set, gently smooth the cream cheese filling on top, return to the fridge and allow to fully set for at least 12 hours or preferably overnight.
  6. Remove from fridge about 10-15 minutes before you are ready to serve and shave some milk chocolate over the top, or you could grate or break up another crunchie bar for extra flavour. Yum! Remove from Cake tin and slice.
  7. This can be kept in the fridge for about 2-3 days.

Chocolate & Honeycomb Mousse

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This was a little healthy dessert recipe I found on line, although having double portions doesn’t make it healthy…lol! It was so delicious we had to have seconds.!

Makes  4 pots

100g scottish rasperberries

80g dark chocolate

100g quark

2 egg whites

2 tsp caster sugar

1/2 Cadbury crunchy bar – chopped

 

  1. Firstly melt the chocolate either in a bowl over warm water or on level 1 on an induction hob.                                                                                                                                20171021_150008
  2. Set aside and allow to cool. (approx 10 mins)
  3. Whisk egg white until stiff then whisk in the sugar                                                         20171021_151547_001
  4. Mix quark into the chocolate mixture
  5. Gently fold the egg whites into the chocolate mix.                20171021_152939
  6. Add in the chopped honeycomb, leaving a few chunks to decorate after 20171021_153136 20171021_152835
  7. Place some rasperberries in the bottom of the dish then spoon some of the mixture evenly into each dish. Top with crunchy bits and rasperberries.

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