This Toffee Crisp cheesecake is a chocolate lover’s dream! It’s an easy, no-bake chocolate cheesecake with a crunchy digestive biscuit base. It’s great for sharing and perfect for any occasion.

If you're looking for a quick and easy dessert that's a little bit different, this Toffee Crisp cheesecake is just the thing! It's smooth and chocolatey with crispy, caramel-ly chunks throughout.
If you prefer to have the quick, condensed version of this recipe, simply scroll to the recipe card at the end of this post. For detailed notes and instructions, keep on reading!
Ingredients
- Digestive biscuits: These are the best biscuits to use for that classic cheesecake base. They have a neutral flavour to allow the cheesecake filling flavours to shine through, and a crunchy texture that tastes divine!
- Butter: Butter will add flavour and richness to the biscuit base. Make sure to use real butter and not margarine for best results. Margarine tends to have more water in it and may result in a soggy/greasy base.
- Cream cheese: Cream cheese or soft cheese is the base of most cheesecake recipes. My personal preference is to use Philadelphia as I love the flavour and texture. It also helps the cheesecake to set firmly. Saying that though, I have tested this cheesecake recipe with the supermarket-own brand soft cheese and it worked very well too.
- Icing sugar: To add a bit of extra sweetness. If you’re outside of the UK, this might be called confectioner’s sugar or powdered sugar.
- Milk chocolate: Adding melted chocolate to the cheesecake filling adds an extra burst of chocolate flavour which pairs beautifully with the Toffee Crisp pieces. It’s also great for helping the cheesecake to set firmly.
- Double cream: Double cream is what takes you from a sweet cream cheese mixture to a beautifully thick and creamy cheesecake filling. Always use the full-fat version to ensure recipe success.
- Cocoa powder: This is optional but will be needed if you want to decorate the cheesecake with chocolate whipped cream. Unsweetened cocoa powder is best.
- Toffee Crisp bars: The star of the show, the humble Toffee Crisp bar! You’ll need 6 standard-sized bars for this recipe. Some will go in the filling and the rest will be used on top for decoration.
Equipment
- Food processor: To crush the biscuits for the base, you’ll need a food processor or high-powered blender. The crumbs should be superfine and have no lumps. If you have a lot of time and patience, you can do this the old-fashioned way by hand, using the end of a rolling pin!
- Springform cake tin: A springform cake tin is one that has a removable base. This makes it super easy to remove the cheesecake once it’s done setting. I used an 8-inch tin but if you don’t mind thinner slices, you can use a 9-inch tin instead.
- Mixing bowl and utensils: You’ll need a medium-sized mixing bowl, a heatproof bowl, a butter knife, a wooden spoon and, if you have one to hand, a palette knife to loosen the cheesecake from the tin. You’ll also need a sharp knife to cut the Toffee Crisp bars into chunks.
- An electric whisk: To whip up the cheesecake filling. You can also use a stand mixer if you have one. I typically just use my budget electric hand whisk and it does the job perfectly!

How to make no-bake Toffee Crisp cheesecake
Step 1: Crush 300g of digestive biscuits into fine crumbs using a food processor or high-power blender. Make sure there are no lumps left, which may prevent the base from setting properly.

Step 2: Measure out 150g of butter and melt it in a heatproof bowl in the microwave. Add the biscuit crumbs to the bowl and mix well until the crumbs are evenly coated in butter.
Press this mixture into the base of an 8-inch springform tin then set it to one side while you prepare the filling.
Step 3: Melt 250g of milk chocolate and set it aside to cool completely.
Step 4: In a large bowl, mix together 350g of full-fat cream cheese and 75g of icing sugar. Stir in the melted chocolate.
Note that the chocolate must be completely cool to the touch before you add it to the mixture otherwise, it will curdle.
Step 5: Add 250ml of double cream and whip everything together with an electric mixer until thick.

Step 6: Chop 4 Toffee Crisp bars into small chunks. Gently fold them into the filling.
Step 7: Spoon the filling onto the biscuit base in the tin and spread it out evenly. Place it in the fridge to set overnight, or for at least 8 hours.

Step 8: To loosen the cheesecake from the tin, gently run a butter knife around the edges before unclipping it. You can use a butter knife or palette knife to loosen it from the base.
Step 9: To make the topping, whip up 180ml of double cream, 2 tablespoons of icing sugar and 2 tablespoons of cocoa powder until thick. Pipe this around the edges of the cheesecake then top with more Toffee Crisp pieces. If you want to be extra fancy, you can drizzle melted chocolate on top too.

Step 10: All that’s left to do now is cut your cheesecake into slices and enjoy!
Top tips
- Let the chocolate cool down completely before you add it to the cheesecake filling. If it’s too warm when you add it, the mixture will end up lumpy.
- Use full-fat ingredients for this recipe. Cheesecake is an indulgent dessert and using low-fat products won’t allow it to set properly.
- To make it easier to remove the cheesecake from the tin once it’s set, turn the base upside down before you begin so that the lip is facing downwards.
FAQ
It should keep well for around 3 days. Keep it in an airtight container in the fridge.
Yes. To freeze, simply pop slices into airtight containers and freeze for up to 1 month. When you’re ready to defrost it, you can either let it sit in the fridge overnight or leave it out at room temperature for a few hours until thawed. Do not refreeze.
There are a few reasons why this may happen. If you use low-fat cream cheese or double cream alternatives, there won’t be enough fat to whip it up sufficiently, resulting in a sloppy filling. Another reason might be that you didn't leave it in the fridge for long enough. You should keep it in the fridge for at least 8 hours for best results. If the biscuit base is crumbly or falls apart, you may not have mixed the melted butter and biscuits together properly before pressing it into the tin or you may have measured incorrectly.

More no-bake cheesecakes
I hope you like this Toffee Crisp cheesecake. If you make it at home, please leave a comment or rating below to let me know what you think. Enjoy!

Toffee Crisp Cheesecake (No-Bake)
Ingredients
- 300 g Digestive biscuits
- 150 g Butter, melted
- 350 g Full-fat cream cheese
- 75 g Icing sugar
- 250 g Milk chocolate
- 250 ml Double cream
- 4 Toffee Crisp bars chopped into chunks
Topping:
- 180 ml Double cream
- 2 Tablespoons Icing sugar
- 2 Tablespoons Cocoa powder
- 2 Toffee Crisp bars chopped into chunks
Instructions
- Crush the digestive biscuits into fine crumbs using a food processor or high-powered blender. Mix the crumbs with the melted butter then press into the base of an 8-inch springform tin.
- Melt the milk chocolate and set aside until it's completely cool to the touch.
- In a large bowl, mix the cream cheese and icing sugar together then stir in the cooled melted chocolate.
- Add the double cream and use an electric whisk or stand mixer to whip everything up until thick.
- Gently fold in the chopped Toffee Crisp bars.
- Spoon the filling over the biscuit base and spread out evenly. Then place the cheesecake in the fridge to set for 8 hours.
- Remove the cheesecake from the fridge once set then gently run a butter knife around the edges before unclipping the tin. Use a palette knife or butter knife to loosen the base then transfer the cheesecake to your serving plate/cake stand.
Topping:
- Whip the double cream, icing sugar and cocoa powder together until thick. Pipe it around the edges of the cheesecake then top with Toffee Crisp bar pieces.
Video
Notes
- Store any leftovers in an airtight container in the fridge for up to 3 days.
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