Categories
 Mins Prep Time |
 Mins Cook Time |
 Skill Level |
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Ingredients
Cheesecake Filling
- 500 grams Full fat cream cheese
- 125 grams Icing sugar
- 1 tablespoon Vanilla Extract
- 300 millilitres double cream
- 250 grams Milk Chocolate chopped
- 200 grams Crunchies chopped
To Decorate
- 200 grams Crunchie spread
- 50 grams chocolate
- 150 millilitres double cream
- 2 tablespoons Icing sugar
- 1 Crunchie chopped
Cooking Instructions
- To make the cheesecake base, melt the butter in the microwave on short bursts on in a small pan over a medium heat.
- Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
- Dip into a 8″/20cm deep tin and press down firmly. Chill in the refrigerator whilst you do the rest.
- To make the Cheesecake Filling - melt the chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted. Leave to cool slightly whilst doing the rest.
- With an electric mixer, whisk the Cream Cheese, vanilla and icing sugar until combined. Pour in the liquid double cream and continue to whip the cream cheese/cream mixture until it is starting to thicken a lot like a mousse does.
- Whilst mixing, pour in the melted chocolate and Whip again until thick – It will hold it self completely when finished whipping – It won’t take too long as the chocolate will harden quickly and cause it to thicken.
- Chop up the crunchies and fold through the mixture. Pour the mix on to the biscuit base, smooth over, cover, and chill in the fridge for at least 5-6 hours hours or preferably overnight.
- Decorate with all your favourite toppings!