CADBURY Honeycomb CRUNCHIE Cheesecake

You will love this CRUNCHIE Bar Cheesecake surrounded by yummy CADBURY Honeycomb Fingers.

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• 1¼ cups plain chocolate biscuit crumbs

• 80g butter, melted

• 2 x 125g packets CADBURY Honeycomb Fingers

• 500g PHILADELPHIA Block Cream Cheese, softened

• ½ cup soft brown sugar

• 3 teaspoons gelatine dissolved in ¼ cup boiling water

• 1 teaspoon vanilla

• 1 cup thickened cream, whipped

• 50g CRUNCHIE bar, finely chopped

• 2 x 50g CRUNCHIE bar, extra, cut into long shards for decoration


COMBINE the biscuit crumbs and butter in a bowl. Spoon mixture into the base of a lightly greased 20cm spring form pan and level without pressing down. Arrange the Fingers side by side around the inside edge, pressing down into crumbs. Now press down crumb base and chill.
BEAT the PHILLY and sugar with an electric mixer until smooth. Beat in gelatine mixture and vanilla until just combined, then fold through cream and the chopped CRUNCHIE. Pour the mixture into prepared base and refrigerate 3 hours or overnight.
REMOVE the cheesecake from the pan and place onto a serving plate, then decorate with the extra pieces of the CRUNCHIE bar. Serve immediately.

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