Description
A delicious no-bake cheesecake that combines creamy mascarpone cheese with crunchy Crunchie bars, perfect for any occasion.
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 with melted butter and press into a 20cm baking tin. Chill for at least 30 minutes.
- Make the Cheesecake Filling: Mix mascarpone cheese, icing sugar, and vanilla extract until combined. Add double cream and mix until thick. Fold in chopped Crunchie bars and spread over chilled base. Refrigerate overnight to set.
- Add the Topping: After setting, spread Crunchie chocolate spread on top, chill briefly, and decorate with extra chopped Crunchie bars.
Notes
Use full-fat cream cheese or mascarpone for the best texture. Chill overnight for best results. Store leftovers in the refrigerator for 3-4 days.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: cheesecake, no bake, gluten free, dessert, Crunchie