Description
A delicious no-bake cheesecake combining creamy mascarpone cheese and crunchy Crunchie bars, perfect for all occasions.
Ingredients
Scale
- 320g gluten-free digestive biscuits
- 150g butter (melted)
- 1 Crunchie bar (optional, for extra crunch)
- 600g mascarpone or cream cheese (full fat)
- 100g icing sugar
- 300ml double cream
- 1 tsp vanilla extract (optional)
- 150g – 200g Crunchie bars (chopped)
- 150g Crunchie chocolate spread
- Extra Crunchie bars (chopped, for decoration)
Instructions
- Prepare the Base: Crush the gluten-free biscuits and optionally 1 Crunchie bar. Mix the melted butter with the crushed biscuits and press the mixture into a 20cm baking tin. Chill it in the fridge for at least 30 minutes.
- Make the Cheesecake Filling: In a bowl, mix the mascarpone cheese, icing sugar, and vanilla extract until everything is well combined. Then, add the double cream and mix until it becomes thick. Gently fold in the chopped Crunchie bars and spread the mixture over the chilled biscuit base. Refrigerate overnight to set.
- Add the Topping: After the cheesecake has set, spread the Crunchie chocolate spread over the top. Chill briefly. Finish by decorating with extra chopped Crunchie bars as desired.
Notes
For a firmer cheesecake, consider adding a little gelatin to the filling. Use full-fat ingredients for a richer taste.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 150mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
Keywords: cheesecake, gluten-free, no-bake dessert, crunchy dessert, easy cheesecake