WebThe Best Low Carb No Bake No Crust Cheesecake Recipes on Yummly Low-carb Garlic Mustard Baked Ham, Low-carb Turkey Pot Pie, Low Carb Sausage & …
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To make the cheesecake filling, use an electric mixer to mix together the cream cheese, icing sugar and cocoa powder until smooth. Then add double cream and whisk until thick. Finally, fold in the crushed Crunchie bars. Smooth the mixture into the tin on top of the biscuit base and put it in the fridge to set.
Quick, easy and super delicious, this no bake Crunchie cheesecake is going straight to the top of your favourite dessert list! It's perfect for any occasion with a smooth and creamy milk chocolate cheesecake filling, packed full of chocolate honeycomb pieces, sat on top of a milk chocolate Digestive biscuit crust.
This way, the flavours of the Crunchie cheesecake layers will fuse together and you’ll have a more enjoyable bite. Just remember, put toppings on your cheesecake only after you allow your cheesecake to solidify in the fridge.
Therefore, allow your cheesecake to set for a couple of hours. I recommend a minimum of six hours in your fridge with a cold setting. For best results, just leave the cheesecake in the fridge for 12-20 hours (or overnight). This way, the flavours of the Crunchie cheesecake layers will fuse together and you’ll have a more enjoyable bite.