Mini Crunchie Cheesecake

IF you don’t like crunchie, I just don’t think we can be friends! Honeycomb is amazing! The crunch and taste are amazing!

These cheesecakes were creamy, crunchie and tasted great. The textures were out of this world.

If you love crunchies then you have to try these cheesecakes.

Mini Crunchie Cheesecake

Creamy, chocolatey and crunchie
Prep Time 20 mins
Cook Time 0 mins
Course Dessert
Servings 12

Ingredients
  

For the base

  • 150 g Digestives
  • 75 g Unsalted Butter

Cheesecake

  • 100 g Icing sugar
  • 225 g Double cream
  • 375 g Full fat cream
  • 150 g Crunchies (crushed)
  • 1 tsp Vanilla extract

Instructions
 

  • 1. Using a food processor, crush your biscuits until it resembles fine breadcrumbs, if not place in a bag and use a rolling pin. 
    2. In a small bowl place the crushed biscuits and then pour in your melted butter, mix and press into the bottom of your mini victoria push up tin or dessert pot of your choice. Place in the fridge.
    3. In a stand mixer (or using a bowl and electric whisk) add your cream cheese, icing sugar and vanilla extract remove into another bowl. Add in your double cream into the mixing bowl (don’t worry about cleaning the bowl) and whisk until it’s reaches stiff peaks. Add in your cream cheese continue to whisk the mixture until it's thick.
    4. Add in your crunchies, and mix until combined.
    5. Spread the mix on to the biscuit bases, smooth over, cover, and chill in the fridge for 5-6 hours, or preferably overnight.
    6.  For the decoration whip the 75ml of double cream, icing sugar and vanilla extract into the mixing bowl until it reaches stiff peaks. Add a teaspoon of crunchie spread on top of each cheesecake then spread. Using a piping bag pipe swirls on top of the cheesecake. Place half piece of crunchie on top then sprinkle some finally crushed crunchie.


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