Toffee Crisp Cheesecake Delicious

Toffee Crisp Cheesecake Delicious

Toffee Crisp Cheesecake Delicious

Chocolate Rice Krispie Base, Chocolate Toffee Crisp Cheesecake filling, Chocolate Drizzle, Whipped Cream, and many more Toffee Crisp.

Toffee Crisp Cheesecake Delicious


Krispie Rice Base

  • 50 g Golden Syrup
  • 100 g Rice Krispies / Cocoa Pops
  • 150 g Chocolate Milk
  • 75 g Butter without salt

Fill Cheesecake

  • 150 ml Double Cream
  • 200 g Chocolate Milk
  • 200 g Toffee Crisp Bars (chopped)
  • 500 g Full Fat Cream Cheese
  • 100 g of sugar
  • 1 teaspoon Vanilla Extract


  • Crispy Toffee Bar
  • 2 tablespoons of Icing Sugar
  • 50 g Melted Chocolate
  • Sprinkles
  • 150 ml Double Cream


For Base

  1. Melt the butter and golden syrup together in a small saucepan until it melts and begins to bubble.
  2. Add chocolate and shake until smooth, if the chocolate hasn’t melted completely, then put a little more on the fire until it’s cooked!
  3. In a Large Bowl, Mix the Chocolate / Butter Mix together with Rice Krispies or Cocoa Pops until well mixed. It needs a little preparation, so just follow it! It’s best to use a large spatula when doing this.
  4. Add the mixture to 8″/ 20cm Deep Springform Tin and press firmly – chill in the refrigerator for at least an hour.

To fill

  1. Melt 200g of Chocolate Milk in a bowl on a pan filled with water that boils gently, stirring gently or microwaved in short bursts until completely melted – let it cool briefly while doing the rest.
  2. With a standing mixer, whip the Cream Cheese, Sugar and Vanilla until smooth. Add the slightly cool melted chocolate, and beat again until smooth.
  3. Pour in the Double Cream and continue to whip until thick. Check once in a while and swipe the sides until everything is united!
  4. Fold through Chopped Toffee Crisp Bars and then add on top of Rice Krispie Base! Leave in the refrigerator for 5-6 hours, or better night!

For Decoration

  1. Remove cheesecakes from the can. When I use a Springform can, it moves away from the side itself. If you have difficulty, move a thin sharp knife around the edge. I then used a thin metal spatula to get the cheesecake from the base.
  2. Drizzle 50g of Melted Milk Chocolate on top of the cheesecake, and add a few grated chocolate / sprinkles if you want.
  3. Add some whipped cream (Double Cream & Sugar) and then add a slice of Toffee Crisp to each slice.

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