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A chocolate rice krispie base, chocolate toffee crisp cheesecake filling, chocolate drizzle, whipped cream and even more toffee crisp goodness.

So there was this day, when I decided to splurge on £1 sweets at my local supermarket as they were just so damn cheap. I obviously, got so carried away that I have far too much. HOWEVER, that means plenty of chocolatey sweet things to be able to bake with!

I’ve had a go with a few different sweets recently such as with my Toblerone Fudge and my Terry’s Chocolate Orange Rocky Road and as they have been SO popular I knew another chocolatey sweet themed treat would be perfect. After seeing a recipe on Tastemade I knew I had to make my own version of a toffee crisp cheesecake!

I wanted to make mine slightly differently, however. For the base, I used rice krispies as they’re what I had in the cupboard, and instead of using a combination of mars bars and butter for the base, I stuck to my delicious recipe of a mixture of chocolate, golden syrup and butter.

These ingredients make the dreamiest chocolate coating recipe for the rice krispie base so delicious and moreish. The mixture originates from my rocky road and it has never failed me.. its SO GOOD.

I have been so excited to share this with you guys since I made it as its my first toffee crisp recipe on my blog and oh my days it was DELICIOUS. I adore toffee crisps in general as they’re blooming lovely and addictive, but when baked into other treats that they’re based around?! Even better.

For the actual cheesecake filling I thought it was best to use a milk chocolate cheesecake base as it makes it sweet, but not overly sweet. I thought folding through pieces of toffee crisp, like I do in my no-bake honeycomb crunchie cheesecake for example, would be better compared to trying to melt it down to create the flavour.

You could add in a bit of carnations caramel (e.g. no-bake mars bar cheesecake) to make it slightly more flavoured, but I think having the rice krispie base, with the filling as is, and a piece of toffee crisp on top is ideal.

I hope you all love this recipe, enjoy!! x

Toffee Crisp Cheesecake!

A Chocolate Rice Krispie Base, Chocolate Toffee Crisp Cheesecake filling, Chocolate Drizzle, Whipped Cream and even more Toffee Crisp goodness.
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Category: Dessert
Type: Cheesecake
Keyword: Toffee Crisp
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 14 Slices
Author: Jane's Patisserie


Rice Krispie Base

  • 100 g Rice Krispies/Cocoa Pops
  • 150 g Milk Chocolate
  • 75 g Unsalted Butter
  • 50 g Golden Syrup

Cheesecake Filling

  • 500 g Full-Fat Cream Cheese
  • 100 g Icing Sugar
  • 1 tsp Vanilla Extract
  • 200 g Milk Chocolate
  • 150 ml Double Cream
  • 200 g Toffee Crisp Bars (chopped)


  • 50 g Melted Chocolate
  • Sprinkles
  • Toffee Crisp Bars
  • 150 ml Double Cream
  • 1 tbsp Icing Sugar
  • 1 tbsp cocoa powder


For the Base

  • Melt the butter and golden syrup together in a small pan until melted and starting to bubble. 
  • Add in the chocolate and beat until smooth, if the chocolate hasn’t fully melted then briefly put it over the heat again till it has!
  • In a Large Bowl, Mix the Chocolate/Butter Mixture together with the Rice Krispies or Cocoa Pops until combined well. It can take a bit of welly, so stick with it! Best to use a large spatula when doing this. 
  • Tip the combined mixture into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator for at least an hour.

For the Filling

  • Melt the 200g of Milk Chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool briefly whilst doing the rest.
  • With a stand mixer, whip the Cream Cheese, Icing Sugar and Vanilla until smooth. Add in the slightly cooled Melted chocolate, and whip again till smooth. 
  • Pour in the Double Cream and continue to whip until thick. Check it occasionally and scrape down the sides until its all combined!
  • Fold through the Chopped up Toffee Crisp Bars and then add on top of the Rice Krispie Base! Leave to set in the fridge for 5-6 hours, or preferably over night!

For the Decoration

  • Remove the Cheesecake from the tin. As I use Springform tins, it comes away from the sides itself. If you a struggling, run a thin sharp knife around the edge. I then use a thin metal spatula to get my cheesecake off the base. 
  • Drizzle 50g of Melted Milk Chocolate over the cheesecake, and add some grated chocolate/sprinkles if you wish.
  • Pipe on some whipped cream (the double cream, cocoa powder & icing sugar together) and then add a piece of Toffee Crisp for each slice and enjoy!


  • I recommend using a 8″/20cm Deep Springform Tin in this recipe!
  • You could easily half the recipe used to make a smaller cheesecake, I prefer to make this size because it is always eaten so quickly and is so delicious! You can serve this with a splash of cream or just on its own – its utterly delicious and so easy to make!
  • This recipe will last covered in the fridge for 3-4 days! 
  • You can of course use a regular biscuit base for the Cheesecake instead of a Rice Krispie Base by using 300g Digestives and 150g Butter! Blitz the biscuits to a fine crumb, and add in the butter melted and combine.
  • Inspired by Tastemade!


Find my other Cheesecake Recipes on my Recipes Page!

You can find me on:

J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.



  1. Rebecca Cotton on November 2, 2023 at 11:42 am

    If you dont wamt a chocolate cripsy base, do you think adding more butter would work?

  2. Cassie on December 4, 2022 at 4:35 pm

    Can this cheesecake be frozen after it’s set like the Candy cane one?

    • Jane's Patisserie on December 6, 2022 at 9:38 am

      Yes absolutely, for up to 3 months! Hope this helps! x

  3. Sharon Francis on September 3, 2022 at 6:58 pm

    Hi Jane,
    I have used so many of your recipes and they always come out perfectly fine. I share my treats with my hubby, grandchildren and staff at work, I’m a Year 4 teacher, so always have plenty of ‘Tasters’ available to sample the goodies!

    I have made this cheesecake tonight ready for decorating tomorrow. It will then be going into school as a treat for my TA’s and co workers on Monday morning.

    I often make your lemon cheesecake for my Granddaughter. She was diagnosed as diabetic at the age of 10 last year, but I work out the carbs for her so that she can have her insulin and enjoy her favourite, delicious cheesecake.

    Thanks for the recipes.

    Keep producing your amazing recipes.
    Thank you

  4. Carina on April 10, 2022 at 7:10 pm

    I have made so many of your recipes they are all fab. This recipe doesn’t say how to get the icing chocolate flavour do you just mix in some of the melted chocolate? How much roughly? Thank you

  5. Beccy on November 3, 2020 at 4:42 pm

    Hi, can the milk chocolate be swapped for white chocolate for a Milkybar cheesecake ?

  6. Leanne Turvill on October 7, 2020 at 2:37 pm

    5 stars
    Hi Jane,

    I’ve made so many of your recipes they are fab! I’m just about to start this recipe but will half the amount and I’ve just realised I’ve picked up the wrong butter and got salted! As it’s half the recipe I’m using will this be disastrous?


  7. Elle on September 18, 2020 at 11:33 am

    Hi Jane!

    I hope you are well – I made this cheesecake yesterday and about to decorate, what nozzle (if that is the correct word) do you use for the whipped cream?

    Literally LOVE all your recipes!

    • Jane's Patisserie on September 18, 2020 at 12:58 pm

      Usually I use a 2D, but 1M works well too!!

  8. Liz portbury on July 17, 2017 at 9:57 pm

    Love your recipes

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