MondelezFoodservice | Strawberry and Honeycomb Cheesecake with Crunchie Bits

Strawberry and Honeycomb Cheesecake with Crunchie Bits

Prep time


Total time

4h 20min




  1. 1

    Have ready a 23 cm, 9 inch springform cake tin.

  2. 2

    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.

  3. 3

    Put the Philadelphia, yogurt and cream together in a large bowl and whisk until thick and creamy.

  4. 4

    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.

  5. 5

    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.

  6. 6

    Just before serving remove the cheesecake from the tin and serve decorated with both the remaining strawberries and Crunchie Bits.



  • 200 g digestive biscuits, crushed
  • 75 g olive oil, 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

Nutritional Information

Typical valuesPer Serving
Energy1495.0 kJ
Energy357.3 kcal