By daily 
Gluten-Free Crunchie Cheesecake (No-Bake)
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π For the Base:
320g gluten-free digestive biscuits π₯
150g melted butter π§
1 Crunchie bar (optional, for added crunch) π«
π° For the Filling:
600g mascarpone or cream cheese (full fat; up to 750g for a taller cheesecake) π§
100g icing sugar π¬
300ml double cream π₯
1 tsp vanilla extract (optional) π¦
150g – 200g Crunchie bars, chopped π«
π° For the Topping:
150g Crunchie chocolate spread π«
Extra Crunchie bars, chopped π«
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1οΈβ£ Prepare the Base:
Crush the gluten-free biscuits and optionally 1 Crunchie bar. You can use a rolling pin or a food processor. Avoid making a fine dustβaim for coarse crumbs.
Melt the butter (about 30 seconds to 1 minute in the microwave on medium power).
Combine the melted butter with the crushed biscuits and mix well.
Press the mixture firmly into a 20cm loose-bottom baking tin. Chill in the fridge for at least 30 minutes.
2οΈβ£ Make the Cheesecake Filling:
In a bowl, mix the mascarpone (or cream cheese), icing sugar, and vanilla extract (if using) until just combined.
Add the double cream and mix until the mixture thickens (about 2 minutes on medium speed). Avoid over-mixing to prevent splitting.
Gently fold in the chopped Crunchie bars until evenly distributed.
Spread the filling evenly over the chilled biscuit base. Refrigerate overnight or until set.
3οΈβ£ Add the Topping:
If needed, loosen the Crunchie spread in a bowl to make it easier to spread.
Spread the Crunchie spread over the top of the set cheesecake.
Chill briefly to allow the topping to firm up (optional).
Remove from the tin and decorate with extra chopped Crunchie bars as desired.
Enjoy your creamy, crunchy, and indulgent Gluten-Free Crunchie Cheesecake! Perfect for a special treat or dessert for any occasion π«π«