This cheesecake combines a nutty (sugar-free) base, with a gooey rich filling, and chocolate crunchy bar topping. It is best served very slightly frozen.
Serves: 8-10
Prep: 30 minutes plus overnight to set
Cook: 10 minutes
Ingredients
Base:
150g walnuts
75g almonds
100g granola, any variety
50g Medjool dates – pitted
1-2 tbsp water
Filling:
3 medium egg whites
150g golden caster sugar
500g full-fat cream cheese
1 tsp vanilla extract
Zest 1 lemon
2 tsp lemon juice
4 x 40g Cadbury Crunchie Bars, roughly chopped
Topping:
3 Cadbury Crunchie Bars, crushed
Method
- Line a 22cm round cake tin with baking parchment.
- For the base, pulse all the ingredients together until well combined. Add more water if the mixture seems dry.
- Preheat oven to 200°C.
- Press the mixture into the base of the prepared tin and ensure an even layer.
- Bake for 10 minutes and then set aside.
- Whisk 3 medium egg whites with electric beaters until the whites hold stiff peaks. Gradually add the sugar, whisking constantly, until the mixture turns glossy and thick.
- Put 500g full-fat cream cheese into a separate large bowl and add the vanilla extract. Whisk to break up the cheese and stir in the lemon zest and juice.
- Use a large metal spoon to fold the egg mixture into the cream cheese bowl. Next, fold in the roughly chopped Crunchie bars.
- Spoon the mixture onto the base, then cover and chill in the fridge until set – at least 6hr or ideally overnight. Transfer to the freezer for 15 minutes just before serving.
- Carefully remove the cheesecake from the tin and use spatulas to lift it off the baking parchment.
- Transfer to a serving plate and decorate with the remaining three crushed Crunchie bars.
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