Sorry, you need to enable JavaScript to visit this website.
  • Home
  • No Bake Toffee Crisp® Cheesecake Recipe
Jump to recipe

If you're a Toffee Crisp® fan, then get ready for the Toffee Crisp® cheesecake of your dreams! Rich, creamy and packed with chocolate, caramel and crunchy puffed rice, it’s a tasty mash-up of smooth cheesecake and chewy Toffee Crisp®. With chopped bars in the buttery base, swirled through the filling, and scattered on top for extra bite, every layer is loaded for maximum flavour. To make things even better, it couldn’t be easier to make, so let’s get to it! 

You’re in the mood for an easy cheesecake, and we’ve got a no-bake masterpiece for every occasion. For even more chocolate caramel flavour, get stuck into our easy Rolo® cheesecake. Need something fresh and cool with a bubbly twist? Try our Aero® Peppermint cheesecake. Want a zesty summer showstopper? Whip up our lemon and white chocolate cheesecake made with Milkybar®. 

For more recipes, inspiration and tips, sign up to our newsletter. Happy baking!    

How to Make the Toffee Crisp® Base   

For our Toffee Crisp®-infused base, you have two options. You can either blitz the bar with the biscuits in a food processor for a fine crumb, or you can chop the Toffee Crisp® by hand to get a chunkier texture. After you’ve made your choice, simply mix in the melted buttery baking spread, and you’re good to go.  

How to Store Toffee Crisp® Cheesecake 

Pop your cheesecake into a container with a lid and store it in the fridge for up to five days. You can also wrap it in the tin and freeze it for up to three months. To defrost, simply leave the wrapped tin in the fridge overnight. 
 

How to Decorate the Toffee Crisp® Cheesecake 

With Toffee Crisp® in the base and the filling, it’s time for the final flourish! Drizzle the melted chocolate in a crisscross or spiral pattern and give it a few moments to set. Sprinkle the chopped Toffee Crisp® over the top, then dust lightly with cocoa powder.  

  • 30 min
  • 16 servings

You will need

  • 20cm round springform tin
  • An electric whisk (optional)
  • A palette knife or silicone spatula (both optional)
  • Foil or cling film to cover

Ingredients

For the biscuit base

  • 150g digestive biscuits
  • 2 x Toffee Crisp® (38g each), finely chopped
  • 100g buttery baking spread, melted

For the filling

  • 10g powdered gelatine
  • 2 tbsp water
  • 300ml whipping cream, cold
  • 500g low-fat cream cheese, ideally room temperature
  • 100g Carnation Caramel
  • 1 tsp vanilla extract
  • 100g icing sugar
  • 2 Toffee Crisp® (38g each), chopped

For the decoration

  • 50g milk chocolate, melted
  • 1 Toffee Crisp® (38g), finely chopped
  • Cocoa powder to dust (optional)
Each slice (1/12) typically contains:
  • Energy 1359kJ 326Kcal 16%
  • Fat 22.1g 32%
  • Saturates 12.1g 61%
  • Sugars 14.7g 16%
  • Salt 0.51g 9%

of an adult’s Reference Intake (RI)*
Energy per 100g: 1421kJ/341kcal

Method

For the biscuit base 

  1. Blitz the digestive biscuits and Toffee Crisp® into fine crumbs using a food processor.
  2. Mix the crumbs with the melted baking spread until well combined.
  3. Press the mixture firmly into the base of a 20cm springform tin. Use the base of a thick glass to press it down and smooth it out.
  4. Pop it into the fridge to chill while you whip up the filling. 

For the filling 

  1. Pour the water into a small microwave-safe bowl. Sprinkle in the gelatine and mix to combine. Let it sit for 5 minutes to activate.
  2. In a large bowl, whip the whipping cream until it forms stiff peaks, then set aside.  
  3. Heat the gelatine mixture in the microwave for 10-15 seconds until it is just melted but not hot.  
  4. In another large bowl, add the cream cheese, Carnation Caramel, vanilla and gelatine mixture. Sift in the icing sugar and whisk gently until smooth.
  5. Gently fold the whipped cream into the cream cheese mixture using a silicone spatula or the edge of a metal dessert spoon until combined. Folding it manually will help retain the air in the cream.
  6. Carefully fold in the chopped Toffee Crisp® pieces in the same way.
  7. Spoon the filling over the chilled biscuit base and smooth the top with a palette knife or spatula. Cover with foil or cling film and place it into the fridge for at least 6 hours to set – ideally overnight.
  8. Once set, remove the cheesecake from the tin – you may need to run a palette knife around the edge to loosen it from the tin.  
  9. Drizzle with the 50g melted milk chocolate and sprinkle the chopped Toffee Crisp® on the top of the cheesecake. Give it a light dust of cocoa powder and it’s ready to serve! 
     

 

Top Tips

Want a Toffee Crisp® cheesecake that’s light, creamy, and doesn’t collapse into a puddle? It’s all in the mix! Whip your cream until it’s standing stiff and tall. Be gentle when mixing your cream cheese, however, or you’ll end up with a gloopy mess. We’ve included a dash of gelatine to keep everything in place, just in case! Think of it as your no-mess, no-fuss, always-guaranteed-to-set cheesecake insurance policy. 

gigya-container