Strawberry and Honeycomb Cheesecake with Crunchie Bits
Top Tip
In the busy summer months, choose simple dessert options that can be prepped ahead of time and just cut up and served on the day, like this cheesecake.

Strawberry and Honeycomb Cheesecake with Crunchie Bits

Desserts Food

An extra-special cheesecake that’s sure to get repeat orders from customers.

14 Servings
200g digestive biscuits, crushed
75g butter, melted
200g Cadbury Crunchie Bits
500g Philadelphia Original
100g Greek yogurt
200ml whipping cream
500g fresh strawberries
100g icing sugar
8g gelatine leaves
  1. Mix the biscuit crumbs and melted butter together and stir in 60g Cadbury Crunchie Bits. Press firmly into the base of the 23cm springform tin.
  2. Put the Philadelphia, yogurt and cream in a large bowl and whisk until thick and creamy.
  3. Hull and roughly slice 400g of the strawberries and put into a blender with the icing sugar and blend to a purée.
  4. Meanwhile, soak the gelatine leaves in cold water for 5 mins. Place the soaked leaves in a small pan and melt over a very low heat. Immediately stir the melted gelatine into the strawberry purée.
  5. Whisk the purée into the cheesecake mixture and stir in 120g Crunchie Bits. Immediately spoon the mixture over the cheesecake base and chill for at least 4 hours to set.
  6. Just before serving, remove the cheesecake from the tin and decorate with the remaining strawberries and Crunchie Bits.