Add the crushed biscuits and Crunchie bar chunks and mix for 20 seconds, REVERSE, Speed 2 (using the spatula to help mix). It’s 20cm (8 inch) in diameter, so remember if your tin is wider than mine, your cheesecake will end up looking a lot flatter! Add in the marshmallows, digestives and crunchie bars and mix until they are all covered in chocolate. This celebration worthy Crunchie Drip Cake is made up of three layers of chocolate cake, with Crunchie buttercream between each layer, surrounded by rich chocolate buttercream and decorated with a chocolate drip, more Crunchie buttercream and then lots of Cadbury's Crunchie bars on top. It's Crunchie heaven! This cake would make such a perfect birthday or celebration cake for the Crunchie fan in your life! Ingredient Tips & Equipment Information Put the biscuits into a plastic food bag and use the rolling pin to break them up into chunks the size of your thumbnail. Bash up the set honeycomb into chunks roughly the same size. Add the biscuits and honeycomb to the melted chocolate and mix well so all the chunks are coated.

To fold go around the side of the bowl with your spatula or wooden spoon and fold the mixture in on itself and then cut through the middle of the mixture again folding it in on itself. Repeat until the chocolate is completely incorporated. Add the chocolate mixture into your egg mix and fold through. I find it easiest to fold with a spatula but you could use a wooden spoon too. I wouldn’t recommend mixing these using a stand mixer or hand mixer because you don’t want to beat all the air out of the egg mixture.

Gluten-free Crunchie cheesecake recipe: Method

Then cover the cake with a crumb coat of chocolate buttercream and put it in the fridge for 30 minutes. Next add the final layer of chocolate buttercream and smooth it out. Add the chocolate drip, and pipe Crunchie buttercream all around the cake in rosettes.

I normally go by how they look. The brownies should look dry on the top and have a very slight wobble to them. Cut up your crunchies (these don’t need to be even and can be whatever size you fancy) and leave to one side. Make the honeycomb first. Have the bicarbonate of soda measured and ready for when you need it, plus a wire whisk and an oiled baking tray. Put the sugar and golden syrup into a saucepan and set it on a very low heat. Warm gently for 10 minutes until all the sugar has melted, stirring occasionally with the wooden spoon.Sadly, because of the high dairy content, this recipe isn’t suitable for the elimination phase of the low FODMAP diet. As it’s no-bake, that also means it’s easy peasy to make. Just mix and chill. Being patient is the only hard part! Crunchie Spread – This is optional. I used it to give the milk chocolate a more Crunchie flavour as it contains honeycomb pieces.

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination. Yes! For gluten free you can replace the self raising flour with a gluten free self raising flour blend. If you only have a gluten free plain flour blend, you will need to add additonal baking powder. The general advice is to add 2 tsp baking powder per 200g flour, so for this recipe you'd need to add 4 teaspoons baking powder. You may also like to add ¾ tsp xanthan gum for better texture. For a dairy free version, use a dairy free baking spread and dairy free milk for both the cake and buttercream. Troubleshooting The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated (but do not freeze the crunchies). Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled. To do this and avoid damage to the decoration, freeze it either in an airtight container or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers. What if you can't find the Crunchie spread? So yeah, icing sugar is the only way to go! How long can I keep your gluten-free Crunchie cheesecake for? To make the brownies first off pop your butter and chocolate in a heatproof bowl and melt in the microwave on 20-second bursts until they are completely melted and smooth. Leave to one side.For the full recipe with measurements, head to the recipe card at the end of this post. How to make a Crunchie Drip Cake And fortunately, gluten-free biscuits are one of those things that just taste like, well… regular biscuits! Still need a little convincing? Here’s a few reasons why you need to make this: Why make my no-bake gluten-free Crunchie cheesecake recipe? Put the remaining Crunchie buttercream into a piping bag with your chosen nozzle and pipe swirls all around the edge of the cake 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! There’s no gluten-containing ingredients and no ‘may contain’ warning for gluten, wheat etc. Which according to Coeliac UK, makes it safe for those on a gluten-free diet. Where can I find Crunchie spread? Is it gluten-free?