Violet Crumble No-Bake Cheesecake

Violet Crumble No-Bake Cheesecake


Note: if you garnish the top with chopped Violet Crumble pieces, do this just before serving as the honeycomb can get sticky when exposed to air.


  • Step 1

    Grease a 24cm round spring form pan and line base with baking paper.

  • Step 2

    Process biscuits until crushed. Add butter and process until combined.

  • Step 3

    Press mixture over base and up sides of prepared pan.
    Refrigerate while preparing filling.

  • Step 4

    Sprinkle gelatine over water in a small heat proof jug.
    Stand jug in a pan of simmering water.
    Stir until dissolved.
    Remove and cool.

  • Step 5

    Place chocolate in heat proof bowl.
    Stir bowl over pan of simmering water.
    Stir until melted.
    Alternatively melt in the microwave in thirty second bursts. 

  • Step 6

    Remove and cool for 10 minutes. 

  • Step 7

    Beat cream cheese and sugar in a small bowl with an electric mixer until smooth. 

  • Step 8

    With mixer on low speed, beat in cream, then chocolate and gelatine mixture until smooth.
    Fold in crushed Violet Crumble honeycomb pieces (needs to be crushed fairly small).

  • Step 9

    Pour filling over biscuit base.
    Cover and refrigerate overnight until set. 

  • Step 10

    To serve remove the side of pan.
    Transfer cheesecake to a serving plate.
    Can be served plain, or top with cream or chocolate bits. 

Products in this recipe

Violet Crumble Cubes


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