I usually make this bad boy once every three months because it is quite decedent and definitely a treat! 

This cheesecake requires little to no baking and is quite easy to make. (Fun kitchen project with the kids)

 

Base:

• 300g Plain Biscuits (Digestives/Wine/Malt)
• 120g Butter – Melted

Filling:

• 500g Cream Cheese (Full Fat)
• 1 Tsp Vanilla Extract
• 120g Confectioners’ sugar
• 300ml Cream
• 250g Milk Chocolate – Melted
• 150g Crunchie Chocolate – chopped up

Toppings:

• 50g Crunchie bar chopped up
• 3 Tbsp Nutella spread (For drizzling)
• Optional: Add Whipped cream or any other chocolate bits

 

 

Instructions:

1. Place biscuits in a Ziploc bag and bash with a rolling pin. If you have a food processer you can blitz it in there too.
2. Add the melted butter and press into a 9-inch spring form pan.
3. Bake biscuit base in the oven for 1o minutes at 180 degrees and then set aside to cool. If you want to cool it quicker – place pan in the freezer whilst you make your filling.
4. In a mixer bowl add your cream cheese (cut in blocks), icing sugar and cream. Using the balloon whisk attachment set your mixer on the lowest setting and mix for 6 minutes.
5. Melt the chocolate in your microwave. (Melt in 30 second bursts to avoid burning the chocolate).
6. Add the melted chocolate to your mixer and mix for another minute.
7. At this point you will want to stop the mixer and scrape down the sides in order to get all the cream cheese of the sides.
8. Crank the mixer to medium high and mix for another 5-6 minutes.
9. Add the chopped crunchie and fold it into the mixture with your spatula.
10. Pour the filling onto your biscuit base and chill in the fridge for 4-6 hours. For a quicker chill time place the cheesecake in the freezer for 2 hours.
11. Decorate however you want with toppings afterwards and enjoy 😊