Crunchie Cheesecake

Indulge in the irresistible combination of velvety smooth cheesecake with a delightful crunch of honeycomb in this delectable Crunchie Cheesecake.

Indulge in the mouthwatering delight of a Crunchie Cheesecake. Picture a creamy, velvety smooth dessert that captivates your taste buds with its rich and decadent layers. With each spoonful, you experience an exquisite balance of textures, as the creamy cheesecake melts effortlessly in your mouth, contrasted by the delightful crunch of the iconic Crunchie candy bar.

The filling is perfectly tangy and luscious, complementing the sweetness of the honeycomb center. This heavenly treat is a symphony of flavors, a true sensation for dessert enthusiasts. Just imagine the anticipation as the fork glides through each heavenly slice, unveiling a world of tantalizing flavors. It’s an experience that will leave you craving for more, the perfect harmony of creamy indulgence and irresistible crunch.

VIDEO

INGREDIENTS YOU NEED

Crust:

1 1/2 cups crushed oreo crumbs gluten free if needed
1/4 cup unsalted butter melted

Cheesecake:

28 oz full fat cream cheese room temperature
1 cup powdered sugar
2 1/2 cups heavy cream
1/2 cup chocolate melted
1 cup chopped crunchie bars

Optional Topping:

1/2 cup heavy cream
1/4 cup powdered sugar
chopped crunchie bars

Instructions To Make Crunchie Cheesecake

Crust:

Add your crushed Oreo cookies to a bowl with the melted butter and mix with a fork until combined.
Press your Oreo cookie mixture into the bottom of a 8 inch spring form pan. Chill in the fridge while you make the cheesecake filling.

Cheesecake:

Melt your chocolate in a microwave safe dish in the microwave for 30 second bursts, stirring in between until fully melted. Set aside to cool.
Add your cream cheese and powdered sugar to a large bowl and whisk until smooth.
Add in your cream and whisk together until the cream thickens and the filling is smooth and thick.
Gently fold in your melted chocolate and gently mix into the filling until well combined.
Mix in your chopped crunchie bars.
Pour your cheesecake filling over the top of the chilled crust, then smooth the top of your cheesecake. Chill your cheesecake in the fridge for at least 6 hours or overnight.

Optional Topping:

When ready to serve, whip your heavy cream with the icing sugar and pipe on top of the cheesecake. Decorate with more Crunchie bar chunks, slice and enjoy!