Toffee No-Bake Cheesecake
Prep
20 mins
Cook
0 mins
Servings
6
Difficulty
Easy
You're going to love this one because it's ridiculously easy and requires zero baking. I stumbled upon this toffee no bake cheesecake when I needed something impressive but didn't want to heat up the oven, and honestly, it's become my go to dessert for every occasion. The cream cheese base is packed with protein to keep you satisfied, and since there's no baking involved, you'll have this stunning treat ready in just twenty minutes. It's the perfect solution when you want homemade elegance without the fuss, combining buttery biscuit layers with smooth cheesecake and ribbons of toffee sauce that'll make everyone think you spent hours in the kitchen.
Ella x
Ingredients
- 100digestive biscuits
- 200butter
- 150golden syrup
- 200granulated sugar
- 100toffee bits
- 400cream cheese
- 2egg
- 2vanilla extract
- 400heavy cream
- 200toffee sauce
Detail level
Instructions
- 1
Crush the digestive biscuits in a food processor until they resemble fine crumbs.
Tip: Optional: Use a rolling pin to crush the biscuits if you don't have a food processor.
- 2
Melt the butter in a saucepan over low heat.
- 3
Remove the butter from the heat and stir in the golden syrup and granulated sugar until the mixture is smooth.
Tip: Be careful not to burn the syrup.
- 4
Stir in the toffee bits until they are fully incorporated.
- 5
Press half of the biscuit mixture into the base of a 20cm springform tin.
Tip: Use a spatula to press the mixture evenly.
- 6
In a separate bowl, beat the cream cheese until smooth.
- 7
Add the egg one at a time, beating well after each addition.
Tip: Make sure the egg is fully incorporated before adding the next one.
- 8
Beat in the vanilla extract.
- 9
Gradually add the heavy cream, beating until the mixture is smooth and creamy.
- 10
Pour the cheesecake mixture over the biscuit base.
Tip: Make sure to pour in a smooth, even layer.
- 11
Drizzle the toffee sauce over the top of the cheesecake.
Tip: Use a spatula to create a decorative pattern.
- 12
Refrigerate the cheesecake for at least 4 hours or overnight.
Tip: Make sure to refrigerate the cheesecake for at least 4 hours to allow it to set.
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