Sticky Toffee Cheesecake

No-bake Sticky Toffee Cheesecake has a spiced speculoos style buttery biscuit crust with an indulgently creamy filling and silky toffee topping.

Prep Time1

Chilling Time12

Total Time13

Course: Dessert

Cuisine: British

Servings:

Calories: 604kcal

Author: Georgina Hartley

Ingredients

Sticky Toffee Sauce

100 g butter
70 g dark brown sugar
120 g double cream
1 teaspoon black treacle

Cheesecake

300 g gluten-free speculoos style biscuits Biscoff biscuits + 30g extra for decoration
120 g unsalted butter melted and cooled
¼ teaspoon salt
300 g cream cheese
90 g sour cream
60 g icing sugar
1 teaspoon vanilla extract
500 g double cream

Metric - US Customary

Instructions

Sticky Toffee Sauce

Melt the butter in a small/medium saucepan over a low/medium heat.
Whisk in the brown sugar and continue whisking until the sugar has dissolved and the sauce is smooth. It should take about 3-5 minutes.
Pour in the double cream slowly and whisk in to combine.
Once hot (not boiling), stir in the black treacle until melted. Then remove from the heat and allow to cool before chilling in the fridge until needed.

Cheesecake

Drop the biscuits into a food processor and process until they reach fine crumbs.
With the mixer still running add the cooled melted butter and salt and mix until the mixture resembles wet sand.
Tip the biscuit crumbs into an 20cm (8 inch) round x 7cm (2.5 inches) deep springform cake tin.
Use the base of a glass to press the crumbs into an even layer at the base of the cake tin and up the sides. The pie crust should be about 3cm (1 inch) deep. Place in the freezer for 30 minutes to set (or in the fridge for 1 hour).
Meanwhile, to make the cheesecake filling, place the cream cheese, sour cream, icing sugar and vanilla into a large bowl. Beat the mixture until smooth and creamy.
In a separate bowl, whip 200g of the double cream (the rest is needed for the topping) until it is thick and at the soft peak stage, then gently fold it into the cream cheese mixture until fully incorporated.
Remove the set biscuit base from the freezer (or fridge).
Ensure that the base is firm, and the sides are well-formed and then pour in the cheesecake filling, smoothing the top to a nice finish.
If your Sticky Toffee Sauce has been chilled it will be very thick. Pour into a warm saucepan and whisk to smooth to a pourable consistency (but don’t heat it) Pour the sticky toffee sauce over the top of the cheesecake filling. Smooth and swirl it over the top, being careful not to disturb the filling underneath. Then cover and chill the cheesecake in the fridge overnight to set.
Pour the remaining 300g double cream into a large mixing bowl and whip to the soft peak stage. Spoon at the edges of the cheesecake.
Smash the extra 30g biscuits to create fine crumbs then sprinkle over the top of the whipped cream edge.

Video

Notes

Sticky Toffee Sauce. Make the sticky toffee sauce in advance so it can completely cool and has some chilling time. You need the consistency to be thick yet slightly pourable.

Biscuits. You can easily buy gluten-free speculoos style biscuits from the gluten-free aisle at the supermarkets. Nairn’s Caramelised Biscuit Moments or Schar Spekulatius Spiced Biscuits are good choices. Or you can just use Biscoff biscuits if gluten-free ingredients are not a consideration for you.

The melted butter needs to have cooled before adding to the biscuit crumbs to avoid a greasy biscuit base.
You can make the biscuit base by hand by crushing the biscuits in a food storage bag using a rolling pin.
Make sure not to overwhip the double cream otherwise the filling can become grainy when you are folding it in.
Use a clean warm knife to help achieve really smooth slices. Clean the knife in between cuts.
Store the cheesecake for up to 3 days in the fridge. Store in the springform tin and cover with cling film.
The cheesecake freezes really well and can be frozen for up to 2 months. Thaw overnight in the fridge.

Ingredient measurements: Please note when you see ‘grams’ listed as opposed to ‘millilitres,’ or any other term of measurement, that is not incorrect. I weigh all of my ingredients, including liquids, for accuracy.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of cheesecake, assuming the cheesecake is cut into 12 servings.

Nutrition