Cadbury Crunchie Spread with Crunchie Bites, 400g

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Once your spread is lovely and soft. Pour it over the top of the spread it over the top of the brownies. I didn’t spread it right to the edges I left about 1cm around the edges of the brownies. A cheesecake really does need a good 12 hours to set – after all, we’re not baking anything in this recipe at all! So you’ve got to give it a lot of time to chill in the fridge and set. Patience is important. Yep! You can freeze it for up to 2-3 months without a problem – just make sure you put it in an airtight plastic container. It’s probably a good idea to slice it first so you can defrost a slice at a time.

A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. I want you to make this recipe and for it to turn out EXACTLY like mine did. For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results. Sweetened condensed milk -choose full-fat sweetened condensed milk (not skim). I use Nestle brand, however any brand is fine. The amount of sweetened condensed milk you need will depend on the type/brand of biscuits you use. I recommend starting with 200g and add a little more if the mix is too dry and crumbly. You can make these using any chocolate you fancy. Depending on what your favourite is you can definitely swap the crunchie for them. Of course you can! I actually use both in this recipe just to speed up things. I use my food processor to blitz the biscuit base (don’t over-do them, you want them to be nice and chunky!) and my standing mixer to mix the cheesecake filling.Put the biscuits into a plastic food bag and use the rolling pin to break them up into chunks the size of your thumbnail. Bash up the set honeycomb into chunks roughly the same size. Add the biscuits and honeycomb to the melted chocolate and mix well so all the chunks are coated.

Using a food processor or Thermomix, this Chocolate Honeycomb Slice can be prepped in just 10 minutes! The hard part is waiting for it to chill... Bake in the oven for 30-35 minutes. You will know they are ready because they will have a slight wobble. Gluten-free Crunchie cheesecake recipe – totally no-bake and easy to make using just 8 simple ingredients. And yes, one of those is Crunchie bars!

A springform tin is fine too – here’s the one I sometimes use. I don’t use it all the time because it’s next to impossible to get the entire cheesecake off the base at once. If you did allow your cheesecake an adequate time to set and this happened, then it’ll be down to two other reasons. Firstly, you might have over-mixed your mixture and it either split, or became really thin. So yeah, remove the sugar at your own risk! Can I use other sugar apart from icing sugar in this recipe?

But you will need a lot of elbow grease to get the biscuits bashed and the filling mixed. Just make sure you give it a lot of welly, otherwise your mixture won’t be consistent! So this recipe might be best attempted once the elimination phase of the diet is over and you’ve successfully reintroduced lactose/dairy products. Are Crunchies gluten-free? Finally break up the Crunchie bars and place them on top. Also chop up some more Crunchie bars and place them in the centre of the cake. You can, of course, bake this without any assistance from any appliance – just a good ol’ fashioned wooden spoon or spatula will do. And ideally, I don’t want to be serving the cheesecake and slicing it on my springform base because it’ll get all scratched. So I much prefer to use a loose bottom tin.

If you only have a food processor, you can happily use it to mix both separately. However, if you only have a standing mixer, you’ll have to bash the biscuits in a plastic bag using a rolling pin. Obviously keep this in the fridge at all times – it should last around 4-5 days. Also try to keep it in an airtight container, or covered with clingfilm. Can I freeze my gluten-free Crunchie cheesecake? As it’s no-bake, that also means it’s easy peasy to make. Just mix and chill. Being patient is the only hard part! To make the chocolate sponges, mix together butter and sugar, then whisk in eggs and milk. Add self raising flour, cocoa powder and baking powder, and mix in. Divide the mixture evenly between three lined and greased 8″ cake tins. Bake them for 35 minutes, and leave them to cool. You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in gluten-free baking – in cakes and biscuits, it helps to replace gluten by binding the texture together.

Sounds like you didn’t mix your cheesecake filling well enough. Adding in the ingredients gradually (not all at once!) can help prevent this massively. My cheesecake isn’t as tall as yours – how come? Sweetened condensed milk - ensure you use a full-fat sweetened condensed milk for best results. Depending on the type of biscuits used, you may need a little more than 200g. If the mixture seems too dry and crumbly add a little more (you want it to hold together well but certainly not be too soft).For the full recipe with measurements, head to the recipe card at the end of this post. How to make a Crunchie Drip Cake I started by melting the chocolate in a heatproof bowl in a microwave. I melt the chocolate in 20 second bursts stirring in between until it is completely melted. If you don’t have a microwave you could pop the chocolate into a heatproof bowl over a pot of simmering water. If you are melting the chocolate this way just ensure that the bowl containing your chocolate doesn’t touch the water. I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss. Can I make your gluten-free Crunchie cheesecake without sugar?