Let’s make a Chocolate Toffee No-Bake Cheesecake! I’m not much of a dessert guy, but I can be convinced to indulge in some things if you catch me on occasions a little weak of mind. Desserts such as chocolate souffle, creme brulee, mousse, and ice cream on a hot day. Yeah, I can be convinced. If you put a cheesecake in front of me, you probably don’t even have to twist my arm.

If you are looking for some of my other desserts;

Check out my recipe for Chocolate Mousse here!

Check out my recipe for Creme Brulee here!

How to Make the Perfect Chocolate Crust

In the past, I always used Famous Chocolate Wafers to make a chocolate crust. To my utter dismay, it appears that this product has been discontinued. Well, shit! What to do…what to do… The quick fix to this was to find a cookie that I could use. Of course, the best chocolate cookie out there that would be perfect is an Oreo. Instead of making my own cookie, (which I may do in the future), I decided to use a Family Package of the Oreo Thins where the ratio of cookie to icing was greater. I separated the cookie and scrapped off the icing to come up with my cookie wafer. The food processor worked perfectly to turn those chocolate cookies into chocolate “crumbs” for my crust.

Even though chocolate wafers make my favorite crust, it doesn’t mean you can’t substitute it for let’s say graham crackers. Choose what makes you happy.

What else could I do now that I have decided on my crust? I love Heath Bars and I know that Heath has a product called Heath Toffee Bits.

Yep…that works just fine. I love the toffee crunch and the texture it brings to the dessert.

How Hard is it to Make the Cheesecake

Now that we have our crust and added ingredients figured out, how hard is it to make the cheesecake? Take note that the worse part of making this recipe is that it takes a while for the cheesecake to set up. How long is awhile? Preferably all night would be the best. A good 6 hours should be good depending on temperature variations in fridges.

All that being said, the remaining process of making the cheesecake is relatively easy. All we need to do is mix everything together with a hand mixer or stand mixer. We then press the buttered chocolate wafer crumbs into the sides of 3 small 4 ” x 3″ springform pans.

**Chocolate crumbs pressed into the side of my springform pan**

We pour cheesecake mix into the springform pans and wait, and wait, and wait until the cheesecakes have set. See…Not so bad! Finish off the cheesecakes with a dusting of the chocolate crumbs and some toffee bits and we are good to go. This recipe is definitely worth the wait! I hope you enjoy the recipe. Please leave your comments in the space below and as always, thanks for Spending Time in My Kitchen!

Chocolate Toffee No-Bake Cheesecake

Recipe by David Frank – Spending Time In My Kitchen

0.0 from 0 votes

Small Springform pans

servings

Prep time

minutes

Cooking time

minutes

Resting Time in Fridge

Hours

Ingredients

Ingredients for the Crust
1 Family pack Oreo 13 oz package thin cookies ( remove the icing and separate the chocolate wafer.)
2 Tbl Granulated sugar
8 oz Unsalted butter, melted
Ingredients for the Filling
16 oz Cream cheese, softened
1 1/4 cup Confectioners sugar
1/4 cup Sour cream
12 oz Heavy cream
1 tsp Vanilla extract
Heath toffee bits, to taste (approx 1/2 cup)
Juice from 1 lemon
1/4 tsp Salt
Topping
Chocolate cookie crumbs for dusting
Toffee bits to drizzle on top

Directions

Making the Crust
Add granulated sugar and Oreo cookie wafers to a food processor. Process until fine crumbs.
Empty the processor with the crumbs into a bowl. Add butter and combine well. Set aside.
Making the Filling
Add softened cream cheese to a large bowl. Use a hand mixer or stand mixer to mix the cream cheese over a low speed. Add heavy cream, sour cream, lemon juice, a couple of pinches of salt, confectioners sugar, and vanilla extract into the bowl. Mix over a low speed and gradually increase the speed to medium until everything is well combined and smooth.
Add the Heath Toffee Bits to your mix. Combine well.
Let’s Make the Individual Cheesecakes
Add buttered cookie mixture into 3 springform pans
Pour the cream cheese mixture into the springform pans
Cover your cheesecakes in plastic wrap. Let your cheesecakes rest in the fridge for the required time. (I don’t know about you, but I was hard-pressed to not let them rest the whole time!)
It’s time to eat! Release the cheesecakes from the springform pan. Sprinkle some chocolate crumbs and toffee bits on the top of the cheesecakes and serve!
Enjoy!!