You will love this roundup of 14 toffee cheesecake recipes for those of you with a sweet tooth. These are perfect for that midnight fridge fork moment. I am so guilty of that; I do it all the time- it's just too good.
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This mix of recipes, with a nice, cozy, classic style and some completely over-the-top cheesecakes, doesn't matter whether it's classic or extravagant; they are all good. I love toffee as a flavor, and I think it can be underrated.
Five simple dinners. One grocery list.
No recipe hunting, no messy shopping notes, no complicated chef projects. Just family dinners that fit real weeks.
The last thing I ate standing at the fridge in the middle of the night was called sticky toffee pudding. Warm is good, but cold is even better.
1) Classic Toffee Cheesecake
You can't go wrong with a classic toffee cheesecake; it's simple, and it delivers.
I always find these simple recipes are perfect for those days when you don't want to spend too much time in the kitchen. I keep the recipes that are more extravagant and involve going all in for days when I plan it and set myself a challenge.
One of my favorite recipes that I come back to and can make with my eyes shut is crème brûlée; it's like second nature. When I look for maximum compliments for something that didn't require much effort, I like to make a carrot cake; it always goes down well.
I'm a big believer in simplicity in cooking; just use good ingredients and learn the basics, and you will be good to go. Less is more.
Ingredients
Method
- Heat oven to 325F. Mix graham crumbs and melted butter; press into 9-inch springform pan.
- Beat cream cheese and sugar smooth; add eggs individually.
- Mix in sour cream and vanilla; fold in half the toffee bits.
- Pour over crust; bake 55 to 60 minutes until center barely jiggles.
- Cool on counter; chill at least 4 hours or overnight.
- Top with remaining toffee bits and caramel drizzle before serving.
Notes
2) Salted Caramel Toffee Delight
Salted caramel toffee delight is one of my favorite flavors. Sweet and salty, such a great combination. I remember when it first kind of kicked off, and I thought it didn't sound very appetizing. But when I tried it, I was hooked.
Toffee and caramel, you can almost interchange them, but I think of toffee as more creamy and caramel… I'm a bigger fan of chocolate as a flavor, and yet to refuse anything that contains it. One of my friends actually recommended a local bakery's chocolate ganache cake because they know exactly how much I love chocolate.
Ingredients
Method
- Heat oven to 325F. Press wafer crumbs and butter into springform pan.
- Beat cream cheese and brown sugar fluffy; add eggs individually.
- Stir in heavy cream; swirl in half a cup salted caramel.
- Pour into crust; bake 60 to 65 minutes until edges set.
- Cool; chill at least 6 hours.
- Warm remaining caramel, pour on top, and finish with flaky salt.
Notes
3) No-Bake Toffee Cheesecake
This no-bake toffee cheesecake is perfect when it's hot outside; no need to bake- this one will set in the fridge.
On hot days, I tend to stay away from chocolate cake and stick to fruit-based desserts, and of course, especially cold ones.
I always think of summer cooking as bright and colorful, whereas winter cooking, I think, is more hearty and uses a lot of root vegetables and things like tomatoes and cucumbers.
I'm a huge lover of salads during the summer; there are so many variations, you will never be stuck for something new.
Ingredients
Method
- Mix cookie crumbs and melted butter; press firmly into springform pan.
- Beat cream cheese and powdered sugar smooth and creamy.
- Separately whip heavy cream to stiff peaks.
- Fold whipped cream and toffee bits into cream cheese mixture.
- Spread over crust; smooth top.
- Chill at least 4 hours, or overnight, until firm enough to slice.
Notes
4) Toffee Apple Cheesecake Dream
This cheesecake is a mixture of cheesecake and caramel apple, combined into one dessert, almost like their love child. I think everybody remembers having candy apples, caramel apples; it's just so iconic.
If I were to make a combination, my top pick would be tiramisu cheesecake, a great combination of my two favorite desserts. One of the strangest desserts I tried was pancakes topped with sour cream and maple syrup. Sure, I was apprehensive at first, but once I tried it, I was hooked.
Ingredients
Method
- Heat oven to 325F. Press graham crumbs and melted butter into springform pan.
- Beat cream cheese, sugar, and cinnamon; add eggs individually.
- Pour over crust; bake 55 to 60 minutes until set.
- Cool; chill at least 4 hours.
- Saute diced apples in butter until soft and golden; cool slightly.
- Spoon apples over chilled cheesecake; sprinkle toffee bits.
Notes
5) Chocolate Toffee Swirl Cheesecake
It's the perfect upgrade for when a plain cheesecake will just not cut the mustard. Sometimes you need to have something a little more fancy; maybe you have a guest coming over or family. I always try to upgrade by using decorative toppings or sauces, so it's all about having a good garnish, I think. Even just making a swirled version of a dessert so it looks different can be worth the extra effort.
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I like to make a no-bake vanilla cheesecake, but I had family coming over, so I upgraded it slightly. I added some grated orange zest and used a piping bag to top the cheesecake with decorative cream. Simple but effective, that's my motto.
Ingredients
Method
- Heat oven to 325F. Press cookie crumbs and butter into springform pan.
- Beat cream cheese and sugar smooth; add eggs individually.
- Mix in sour cream; fold in toffee bits.
- Pour into crust; dollop melted chocolate on top and swirl with knife.
- Bake 60 to 65 minutes until center just sets.
- Cool; chill at least 6 hours before slicing.
Notes
6) Toffee Pecan Praline Cheesecake
Pecans go so well with toffee; you will love this toffee pecan cheesecake. Often thought of as capturing the entire Southern dessert table into one single slice, it's a bit like that for Italy and tiramisu. I always associate it with Italy and drinking espresso in a nice cafe.
I always think of tiramisu when I think of a holiday table; it's my favorite dessert. It's amazing how different traditions countries around the world have.
Ingredients
Method
- Heat oven to 325F. Press graham crumbs and butter into springform pan.
- Beat cream cheese and brown sugar; add eggs individually.
- Stir in heavy cream; pour over crust.
- Bake 55 to 60 minutes until just set. Cool; chill 4 hours.
- Toast chopped pecans in dry skillet; stir into warm caramel sauce.
- Spoon praline sauce over chilled cheesecake; finish with toffee bits.
Notes
7) Espresso Toffee Cheesecake
Coffee lovers will appreciate this slice for an afternoon pick me up.
Ingredients
Method
- Heat oven to 325F. Press cookie crumbs and butter into springform pan.
- Dissolve espresso powder in splash of warm water.
- Beat cream cheese and sugar; add eggs individually.
- Mix in sour cream and espresso; fold in toffee bits.
- Pour over crust; bake 55 to 60 minutes until set.
- Cool; chill 6 hours, then dust with cocoa before serving.
Notes
8) Toffee Banana Split Cheesecake
If you love banana split, you will love this cheesecake version. I actually only tried it for the first time fairly recently, as I always thought I wouldn't like it. Man, was I so wrong; it's absolutely delicious. So people get annoyed when the ice cream melts before you finish it but I don't mind, it still tastes great.
Another one of my favorite desserts is the Italian meringue torte; it's so good but so awkward to eat. It'd be great if I could come in an individual serving dish with a spoon; maybe it's so much easier.
Ingredients
Method
- Heat oven to 325F. Press wafer crumbs and butter into springform pan.
- Beat cream cheese and sugar; add eggs individually.
- Stir in mashed bananas; pour over crust.
- Bake 55 to 60 minutes until set. Cool; chill 4 hours.
- Arrange sliced strawberries on top.
- Drizzle chocolate sauce and scatter toffee bits before serving.
Notes
9) Peanut Butter Toffee Cheesecake
If you are a peanut butter cup lover, this one's definitely for you. I'm a bit of a peanut butter cup addict; if they are available, I will eat them and not stop until we are all gone.
I have no self-control around peanut butter cups. I'm also weak for fudge. These two things are just so good, they never get old. Recently, I tried an individual chocolate lava cake for the first time. I wish someone had warned me, as one small lava cake is never enough for me. I love the easy chocolatey goodness.
Ingredients
Method
- Heat oven to 325F. Press cookie crumbs and butter into springform pan.
- Beat cream cheese and sugar; add eggs individually.
- Beat in peanut butter until smooth; pour over crust.
- Drizzle melted chocolate on top; swirl gently.
- Bake 60 to 65 minutes until center just sets.
- Cool; chill 6 hours, then sprinkle toffee bits.
Notes
10) Toffee Crunch Cheesecake
If you like your desserts to have some texture, then this toffee crunch cheesecake is ideal. I think texture is so important, I guess overlooked in desserts. There's nothing like combining smooth and crunchy in one dessert; it's fantastic.
A good example for me is creme brulee. It's amazing because of the crunchy caramel top and the contrast with the soft, smooth custard underneath. I love that in my desserts. What about you?
Ingredients
Method
- Heat oven to 325F. Press graham crumbs and butter into springform pan.
- Beat cream cheese and sugar; add eggs individually.
- Stir in sour cream; fold in one cup toffee bits.
- Pour over crust; bake 55 to 60 minutes until set.
- Cool; chill at least 4 hours.
- Top with remaining toffee and caramel drizzle before serving.
Notes
11) Vanilla Toffee Latte Cheesecake
How about our vanilla toffee latte in cheesecake form? This is the recipe that you are working on.
I go to my local coffee shop. I'm a big cappuccino lover, and I love desserts and other sweet treats. Some of the desserts you can get in coffee shops now are fantastic; it just makes me want to go home, try them out myself, and bake my own versions. I also love double espressos, an extension of my personality,
Ingredients
Method
- Heat oven to 325F. Press graham crumbs and butter into springform pan.
- Dissolve espresso powder in a tablespoon warm cream.
- Beat cream cheese and sugar; add eggs individually.
- Mix in vanilla paste, espresso cream, and remaining cream.
- Pour over crust; bake 55 to 60 minutes until just set.
- Cool; chill 6 hours, then top with toffee bits.
Notes
12) White Chocolate Toffee Dream
This cheesecake is a little bit more elegant, incorporating white chocolate with toffee. It's more of a dessert for when you have guests, rather than for a cozy evening when all you want is something sweet. I absolutely adore white chocolate, even though it's technically not chocolate. I don't care; it tastes amazing.
A recipe that I use regularly is creme brulee, it's so easy to make an individual portion, but you can easily elevate this for special occasions by changing the flavor slightly or using different garnishes, it's very customizable. The last time I did this I actually incorporated white chocolate into the cranberry creme brulee, it made it so much more decadent. Even things like using real vanilla bean elevate this simple dessert.
Ingredients
Method
- Heat oven to 325F. Press wafer crumbs and butter into springform pan.
- Beat cream cheese and sugar; add eggs individually.
- Stir in melted white chocolate and heavy cream.
- Fold in half the toffee bits; pour over crust.
- Bake 55 to 60 minutes until just set. Cool; chill 6 hours.
- Drizzle extra melted white chocolate; top with remaining toffee.
Notes
13) Honeycomb Toffee Cheesecake
Take a standard coffee cheesecake and top it with honeycomb if you are looking for a bit more magic in your cheesecake, and if you like the crunchy-smooth contrast in your preserves. I do believe contrast is so important to ensure you have something memorable.
Ingredients
Method
- Heat oven to 325F. Press graham crumbs and butter into springform pan.
- Beat cream cheese, sugar, and honey; add eggs individually.
- Stir in sour cream; pour over crust.
- Bake 55 to 60 minutes until just set; cool.
- Chill at least 6 hours until firm.
- Press honeycomb shards on top just before serving to keep crisp.
Notes
14) Toffee Nut Cheesecake Bars
Cheesecake but in bar form, a genius invention and perfect for grab-and-go-style eating. This is a sort of dessert that I serve to guests like family, friends, and people I know well. I like to keep the plated desserts for meeting new people or when things need to be a bit more formal.
I think a sign of a good party is being able to talk to people and eat your dessert while standing up, while moving around. Chocolate truffles and chocolate-covered strawberries are perfect for this. It's a way to choose things like this when I'm hosting: something that is easy to make, portable, and that nearly everybody will enjoy.
Ingredients
Method
- Heat oven to 325F; parchment-line 8-inch square pan.
- Mix shortbread crumbs and butter; press into pan.
- Beat cream cheese and sugar; add eggs individually.
- Mix in sour cream; fold in half the toffee bits.
- Pour over crust; bake 35 to 40 minutes until set.
- Cool; chill 4 hours. Top with remaining toffee and toasted nuts; cut bars.
