Cadbury Crunchie Spread with Crunchie Bites, 400g

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Telling when brownies are ready can be difficult. I wouldn’t recommend using a cake skewer to test them because you want them to be gooey on the inside. If you use a cake skewer there will be batter on the end. Finally add in the chocolate chips and your chopped crunchies and fold through until they are evenly distributed. But you will need a lot of elbow grease to get the biscuits bashed and the filling mixed. Just make sure you give it a lot of welly, otherwise your mixture won’t be consistent! Of course you can! I actually use both in this recipe just to speed up things. I use my food processor to blitz the biscuit base (don’t over-do them, you want them to be nice and chunky!) and my standing mixer to mix the cheesecake filling.

You’d never know this was gluten-free by tasting or looking at it AT ALL. You’ll have to fight the muggles to keep them away from this! Gluten-free Crunchie cheesecake recipe? Yep, that’s right – Crunchie bars are gluten-free! So naturally, I absolutely had to make a cheesecake to spread/celebrate that fact 🎉 So let’s get… no-baking! Gluten-free Crunchie cheesecake recipe – totally no-bake and easy to make using just 8 simple ingredients. And yes, one of those is Crunchie bars! In the photos I used some gluten-free digestive biscuits from Tesco’s free from aisle. However, you can actually use whatever biscuits you fancy! Gluten-free Hob Nobs would work well here too. Can I make this recipe without xanthan gum?Make sure all your ingredients (particularly the butter and eggs) are at room temperature before you start baking. It’s then topped with Crunchie spread and *even more* crushed up Crunchie bars. Yes – Crunchie spread is a thing and it’s gluten-free too! It’s a chocolate spread with bits of honeycomb in it – pure bliss! Most of my recipes are really easy to make dairy free with a few simple swaps. But unfortunately, by the time I adapted everything to be dairy-free, it would basically be an entirely different recipe! Sounds like you didn’t mix your cheesecake filling well enough. Adding in the ingredients gradually (not all at once!) can help prevent this massively. My cheesecake isn’t as tall as yours – how come? For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.

You can make these using any chocolate you fancy. Depending on what your favourite is you can definitely swap the crunchie for them. To make the chocolate sponges, mix together butter and sugar, then whisk in eggs and milk. Add self raising flour, cocoa powder and baking powder, and mix in. Divide the mixture evenly between three lined and greased 8″ cake tins. Bake them for 35 minutes, and leave them to cool. As this recipe uses Crunchie chocolate bars, there’s no need to make your own honeycomb like in my honeycomb cheesecake recipe. I’ve chosen to use icing sugar in this recipe because it’s nice and light, powdery and almost vanishes into the cheesecake filling. Other sugars just wouldn’t work the same.

More drip cake recipes…

Once your chocolate is melted add in the chocolate spread and stir. Next, I add the rest of the ingredient marshmallows, crushed biscuits and crunchie pieces. I mixed until they were all coated in the chocolate mixture. I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss. Can I make your gluten-free Crunchie cheesecake without sugar? Melt together the chocolate and butter in 20 second bursts, stirring in between, until they are both completely melted. Leave to one side. Perfect for kids parties - cut into little squares for a crunchy honeycomb and chocolate treat at parties. Okay, so before you start baking you need to preheat your oven. This is such an important step because it ensures that your brownies are going to bake at the right temperature and you aren’t going to end up with them under baked or over baked.

A springform tin is fine too – here’s the one I sometimes use. I don’t use it all the time because it’s next to impossible to get the entire cheesecake off the base at once. I have wanted to make a recipe based around Crunchies for such a long time, so I was so excited when I saw Lauren’s Tweet asking for guest bloggers and even more excited when she asked for this recipe. Before you start bakingNo-bake - just crush and mix the base ingredients, press into a tin and top with a layer of chocolate - chill for an hour and you're ready to go!

But definitely don’t make this in a normal cake tin without a loose bottom/springform mechanism. You won’t be able to get the cheesecake out or cut it! What cream cheese should I use for the filling? I preheat my oven just before I start and by the time my brownie mixture is ready the oven is the correct temperature. Yep, Crunchie spread also has no gluten-containing ingredients and no ‘may contain’ warning for gluten, wheat etc. either. Here’s a link where you can read the ingredients and allergy warnings for yourself. If you haven’t come across a crunchie bar before where have you been?! They are made by Cadbury’s are they are basically honeycomb wrapped in milk chocolate. They also have a crunchie spread which is chocolate spread with little honeycomb pieces in. That means you probably over-mixed it, which you must be careful not to do! This will definitely cause the entire mixture to split.The sugar in the cheesecake filling helps to balance out the rich cheese flavour from the mascarpone. That makes it taste more like a dessert than an actual cake made of cheese if you know what I mean ?