Strawberry and Honeycomb Cheesecake with Crunchie Bits
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  • Prep time 20 minutes
  • Total time 260 minutes


  • 200 g digestive biscuits, crushed
  • 75 g butter, melted
  • 200 g Cadbury Crunchie Bits
  • 500 g Philadelphia Original
  • 100 g Greek yogurt
  • 200 ml whipping cream
  • 500 g fresh strawberries
  • 100 g icing sugar
  • 8 g gelatine


  • Have ready a 23 cm, 9 inch springform cake tin.
  • Mix the biscuit crumbs and melted butter together and stir in 60 g of the Crunchie Bits. Press firmly into the base of the cake tin.
  • Put the Philadelphia, yogurt and cream together in a large bowl and whisk until thick and creamy.
  • Hull and roughly slice 400 g of the strawberries and put into a blender with the icing sugar and blend to a puree. Meanwhile soak the gelatine leaves in cold water for 5 minutes. Place the soaked leaves in a small pan and melt over a very low heat. Immediately stir the melted gelatine into the strawberry puree.
  • Whisk the puree into the cheesecake mixture and stir in 120 g of the Crunchie Bits. Immediately spoon the mixture over the cheesecake base and chill for at least 4 hours to set.
  • Just before serving remove the cheesecake from the tin and serve decorated with both the remaining strawberries and Crunchie Bits.

Nutritional Information

Typical values Per Serving
Energy 1495.0 kj
Energy 357.0 kcal