So this recipe might be best attempted once the elimination phase of the diet is over and you’ve successfully reintroduced lactose/dairy products. Are Crunchies gluten-free? Crunchie Spread – This is optional. I used it to give the milk chocolate a more Crunchie flavour as it contains honeycomb pieces. 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. 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! So yeah, icing sugar is the only way to go! How long can I keep your gluten-free Crunchie cheesecake for?

Everyone's favourite no-bake Chocolate Crunchie Slice takes just 10 minutes to make and tastes AMAZING! Pre-heat your oven to 160C Fan/350F/Gas Mark 4, and grease and line three 8" cake tins that are at least 2" deep Add your chocolate to a heatproof bowl and melt in the microwave on 20 second bursts stirring in between until it is completely melted. Thermomix - place the cubed butter and sweetened condensed milk into the Thermomix bowl. Melt for 4 minutes on 50 degrees, Speed 2.

More drip cake recipes…

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. Obviously keep this in the fridge at all times – it should last around 4-5 days. Also try to keep it in an airtight container, or covered with clingfilm. Can I freeze my gluten-free Crunchie cheesecake? 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! Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly. I use a 20cm loose bottom tin (linked above and below). By using other granulated sugars (like caster sugar, brown sugar, coconut sugar etc), you’ll end up with an almost gritty-like texture in your cheesecake filling which is far from ideal!

This looks delicious, I would want to try this out. The last time I tried making brownies, it turned out hard to eat. Maybe I would just follow your instructions to fold instead of using hand mixer,OR To make the cheat's dark chocolate drip, melt the dark chocolate in the microwave for 30 seconds, then stir. Continue microwaving in 10 second blasts, stirring between each blast, until melted and smooth. Stir in the vegetable oil I often use Philadelphia cream cheese for my cheesecakes, but for this one, I’ve chosen to use mascarpone cheese. You can easily find it in the cheese aisle of any supermarket. In another mixing bowl, melt butter and condensed milk in the microwave on 50% power for 2-3 minutes, stirring every 30 seconds until melted. Mix until smooth. Use a knife to gently ‘score’ through the chocolate layer first. This involves gently cutting lines in the chocolate until you’ve cut through the entire chocolate layer.

As the fat content is much lower, your cheesecake won’t ever have a hope of setting in the fridge. It’s fall-fat or nothing, I’m afraid! What gluten-free biscuits should I use for the base? Again, because of the dairy required for the filling and the fact that this uses Crunchie, this isn’t an easy one to make vegan. 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? Don’t worry I haven’t forgotten the crunchie spread. Add half the crunchie spread to a heatproof bowl and melt in the microwave for 20 seconds.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. Bake in the oven for 30-35 minutes. You will know they are ready because they will have a slight wobble. 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!

Add spoonful’s of the spread over the top of the brownies. They don’t need to be even in size or quantity. Now using a skewer mix the swirl the spread into the brownies. I hope this makes sense it is really difficult to explain. You want the spread to be in blobs over the top of the brownies and then you don’t want to completely mix it in just swirl it gently. So when you are eating the brownies you get a lovely bit of delicious spread. ooooh Kat this cake is to die for . Like died and gone to chocolate cake and crunchie heaven!!! I wish in was pregnant so I could make all these yummy cakes and have a good reason to eat them!!!! YUM!

KATE SAYS: “I love that the sweets have more malted crunchiness than choc, but this is the other way around. Still good.” 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.