Toffee Crisp Cheesecake

Serves: 8




  1. Over a pan of boiling water, melt together the Mars bars chunks and butter.
  2. Turn off the heat and whisk in the Rice Krispies and mix.
  3. Press into a deep cake tin and set the mixture in the fridge.
  4. For the filling: melt the plain chocolate in a bowl.
  5. In another bowl, whisk the Philadelphia, vanilla extract and sugar together with an electric mixer until smooth.
  6. Pour in the melted chocolate and mix.
  7. Add the double cream and continue to beat the mixture until well combined.
  8. Fold in chunks of Toffee Crips.
  9. Place the cheesecake mixture on top of the Rice Krispies base and set in the fridge.
  10. To decorate: garnish with Toffee Crisp and drizzle with caramel sauce or melted chocolate.


  • Base:
  • Mars bars
  • 90g butter
  • 100g Rice Krispies
  • Filling:
  • 80g icing sugar
  • 450g Philadelphia
  • 1 tablespoon vanilla extract
  • 5 Toffee Crisps
  • 200g plain chocolate
  • 110ml double cream
  • To decorate:
  • Caramel sauce or melted chocolate
  • Toffee Crisp bars, chopped