Description
A delightful no-bake gluten-free cheesecake featuring a crumbly biscuit base and a rich cream cheese filling with Crunchie chocolate spread and pieces.
Ingredients
Scale
- 320 g gluten-free digestive biscuits
- 150 g butter (melted)
- 1 Crunchie bar (optional)
- 600 g mascarpone or cream cheese
- 100 g icing sugar
- 300 ml double cream
- 1 tsp vanilla extract (optional)
- 150 g – 200 g Crunchie bars (chopped)
- 150 g Crunchie chocolate spread
- Extra Crunchies (chopped) for decoration
Instructions
- Begin by crushing the gluten-free digestive biscuits and optional 1 Crunchie bar.
- Melt the butter carefully in a microwave.
- Combine the melted butter with the crushed biscuits.
- Press the biscuit mixture into the base of your 20cm loose-bottom tin.
- Chill the base while making the cheesecake filling.
- Beat together mascarpone or cream cheese, icing sugar, and vanilla extract.
- Add double cream gradually and mix until it thickens slightly.
- Fold in the chopped Crunchie bars.
- Pour the cheesecake filling over the chilled biscuit base.
- Cover and chill in the fridge overnight.
- Spread the loosened chocolate spread over the cheesecake.
- Decorate with extra chopped Crunchie bars.
- Keep the cheesecake refrigerated until serving.
Notes
For best results, ensure all ingredients are at room temperature before mixing. Chill the base adequately for best results.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
Keywords: cheesecake, no-bake, gluten-free, dessert, chocolate