Crunchie Cheesecake


  • 200g packet of digestive biscuits, crushed
  • 100g butter, melted
  • 250g thick cream cheese
  • 397g can of condensed milk
  • 125ml fresh lemon juice
  • 15ml gelatine, softened in
  • 50ml water
  • 250ml cream, whipped
  • 3 chocolate honeycomb bars, crushed
  • Strawberries grated chocolate or curls of chocolate to serve.


  1. Combine biscuits and butter and press into a deep, 23cm spring form pan. Chill in fridge.
  2. Combine cream cheese with condensed milk.
  3. Beat well, and then beat in the lemon juice.
  4. Melt gelatine in the microwave for 10 seconds and beat into the mixture.
  5. Fold in the whipped cream and, lastly, honeycomb bars.
  6. Spoon mixture on the prepared biscuit base and chill in the fridge for 3-4 hours until set.