Cadbury Crunchie Spread with Crunchie Bites, 400g

Product Information

Sadly, this isn’t a nut-free recipe because of the Crunchie spread which has a ‘may contain’ allergen warning for nuts. However, you can happily leave this out or replace it with Tiptree chocolate spread. Yep, Crunchie spread also has no gluten-containing ingredients and no ‘may contain’ warning for gluten, wheat etc. either. Here’s a link where you can read the ingredients and allergy warnings for yourself.

To decorate the brownies add the remaining crunchie spread to a heatproof bowl and soften slightly in the microwave. Mine was in for around 10 seconds but this depends on your microwave. You want it to be soft enough to spread over the top of the brownies. But I’ve thrown in some tips here that will be really helpful if this is your first time baking this, or you want to adapt it. So here they are! Gluten-free Crunchie cheesecake recipe: Frequently Asked Questions Can I make this recipe gluten-free? The cake will keep in an airtight container for 3 days in a cool place. You can freeze the sponges either alone, or decorated (but do not freeze the crunchies). Once the sponges are fully cool, wrap them well with cling film or put them in an airtight container with some baking paper between them. You can freeze the buttercream on it’s own in a tub, or you can decorate the cake and freeze it fully assembled. To do this and avoid damage to the decoration, freeze it either in an airtight container or let it freeze solid on a cake board or plate, then wrap in cling film. Remove the cling film when you take it out to defrost it, if you don’t it could damage the decoration as it defrosts and softens. You can also freeze slices of the cake, again well wrapped in cling film or in airtight containers. What if you can't find the Crunchie spread? Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut). Self raising flour, which is very commonly used in the UK where I am based, already contains a raising agent and a little salt too. Therefore if you want to swap it for plain or all purpose flour, you will need to add some additional baking powder and also a little salt if you like. Some people like to add salt to cake recipes and some don't, so I'll leave that up to you as it won't affect the bake. The general advice is to add 2 teaspoons baking powder (a measuring teaspoon, not the kind you stir your coffee with) per every 200g plain or all purpose flour. So for this recipe you'd need to add 4 teaspoons baking powder. Please note, I have not tested this recipe using plain or all purpose flour. Can this cake be made dairy or gluten free?Then cover the cake with a crumb coat of chocolate buttercream and put it in the fridge for 30 minutes. Next add the final layer of chocolate buttercream and smooth it out. Add the chocolate drip, and pipe Crunchie buttercream all around the cake in rosettes.

And fortunately, gluten-free biscuits are one of those things that just taste like, well… regular biscuits! Still need a little convincing? Here’s a few reasons why you need to make this: Why make my no-bake gluten-free Crunchie cheesecake recipe? Line your baking tin - line your slice tin with baking paper to allow for easy removal once the slice has been chilled and is ready to be cut into pieces. Melt together the chocolate and butter in 20 second bursts, stirring in between, until they are both completely melted. Leave to one side. Of course you can! I actually use both in this recipe just to speed up things. I use my food processor to blitz the biscuit base (don’t over-do them, you want them to be nice and chunky!) and my standing mixer to mix the cheesecake filling. Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Recommended equipment & ingredients*

I often use Philadelphia cream cheese for my cheesecakes, but for this one, I’ve chosen to use mascarpone cheese. You can easily find it in the cheese aisle of any supermarket. For the full recipe with measurements, head to the recipe card at the end of this post. How to make a Crunchie Drip Cake That means you probably over-mixed it, which you must be careful not to do! This will definitely cause the entire mixture to split. A cheesecake really does need a good 12 hours to set – after all, we’re not baking anything in this recipe at all! So you’ve got to give it a lot of time to chill in the fridge and set. Patience is important.

Bake in the oven for 30-35 minutes. You will know they are ready because they will have a slight wobble. I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss. Can I make your gluten-free Crunchie cheesecake without sugar? You can use any cocoa powder for this cake, of course the better quality it is, the better flavour it will have. Also do make sure you are using cocoa powder and not a hot chocolate powder.Gluten-free Crunchie cheesecake recipe – totally no-bake and easy to make using just 8 simple ingredients. And yes, one of those is Crunchie bars!

Well, for one thing, it doesn’t involve baking at all! That means no possibility of burning it, no sunken middles or soggy bottoms. Just mix, chill and enjoy! You won’t need anything in particular apart from a deep, loose bottom tin – here’s the one I use. It’s important to use a deep one as this is a tall cheesecake! If you take them out and they are cake like you baked them for too long but they should still be delicious.Sweetened condensed milk -choose full-fat sweetened condensed milk (not skim). I use Nestle brand, however any brand is fine. The amount of sweetened condensed milk you need will depend on the type/brand of biscuits you use. I recommend starting with 200g and add a little more if the mix is too dry and crumbly. Okay, so before you start baking you need to preheat your oven. This is such an important step because it ensures that your brownies are going to bake at the right temperature and you aren’t going to end up with them under baked or over baked. Gluten-free Crunchie cheesecake recipe? Yep, that’s right – Crunchie bars are gluten-free! So naturally, I absolutely had to make a cheesecake to spread/celebrate that fact 🎉 So let’s get… no-baking! Finally break up the Crunchie bars and place them on top. Also chop up some more Crunchie bars and place them in the centre of the cake. Make the honeycomb first. Have the bicarbonate of soda measured and ready for when you need it, plus a wire whisk and an oiled baking tray. Put the sugar and golden syrup into a saucepan and set it on a very low heat. Warm gently for 10 minutes until all the sugar has melted, stirring occasionally with the wooden spoon.