How To Make Easy, NO BAKE Crunchie/Honeycomb Cheesecake - Simple Cheesecake Recipe

Learn how to make quick & easy crunchie/honeycomb cheesecake - 10/10!

Servings - 8

Ingredients:

- 7" Tin - Use a bigger size if you prefer
- Digestive Biscuits - 200g
- Butter - 4 TBSP
- Crunchie Chocolate Bars - 7/8
- Cream Cheese - 2 Tubs (any brand)
- Double Cream - 1 Cup
- Vanilla Flavouring - 1 TSP
- Icing Sugar - 3 TBSP (adjust to taste)
- Mini Honeycomb Pieces (optional) - Handful For Decoration

Directions:

- Crush 200G Digestive Biscuits in a blender/ with a rolling pin. Once Crushed add in 3 crunchie bars & crush. Mix biscuits & chocolate together. Pour 4 TBSP melted butter into the base & mix until crumbs are coated. Tip into a 7" tin, press down to create an even layer. Place in fridge to chill whilst you make the cream cheese filling.
- Mix the cream cheese, double cream, vanilla flavouring & icing sugar until smooth. Chop up 4 crunchie bars & fold into the mixture.
- Pour the filling over the biscuit base & spread evenly. Leave in the fridge for at least 4 hours or overnight.
- Use the some crunchie & honeycomb pieces to decorate or decorate however you prefer.

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