Sticky Toffee Cheesecake
A no-bake date and cream cheese cheesecake on a biscuit base, finished with a warm dark toffee sauce. All the flavour of the pudding in a slice.
- Time6 hr 40
- LevelEasy
- Costabout £0.65 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Mix the biscuit crumbs with the melted butter and press firmly into the base of a 20cm springform tin lined with baking paper. Chill.
- 2
Put the dates in a bowl with the boiling water and bicarbonate of soda. Leave for 10 minutes, then blitz to a smooth, thick purée. Cool completely.
10 min - 3
Make the sauce. Melt the 75g butter and muscovado sugar in a small pan, add the 100ml cream and bubble gently for 3 minutes until glossy. Cool to room temperature.
3 min - 4
Beat the cream cheese, icing sugar and vanilla until smooth, then beat in the date purée. In another bowl, whip the 300ml cream until it holds soft peaks.
- 5
Fold the whipped cream into the cheese mixture in two goes until smooth. Spoon onto the base and level the top.
- 6
Chill for at least 6 hours, or overnight, until firm. Run a knife around the edge before unclipping the tin.
- 7
Spoon over the toffee sauce just before serving, warming it gently first if it has set too firm.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
