This Heath Bar cheesecake recipe takes classic cheesecake and kicks it up with Heath Bar pieces. Every bite has the creamy texture we love about cheesecake with the crunch of Heath toffee!
I love cheesecake, but after making it so many times over the years, I was looking for something different. I decided to take my classic cheesecake recipe and simply add crunchy, sweet Heath Bar pieces to it. Oh, it is so good!
Heath Bar Cheesecake Recipe
This was inspired by another cheesecake variation on this site and makes a great addition to your potluck recipe collection.
Ingredients
As with most cheesecake recipes, this one only requires a few simple ingredients that you can find easily at your local grocery store.
For the Crust
- Graham cracker crumbs
- Salted butter, melted
For the Cheesecake Filling
- Cream cheese, softened
- Granulated sugar
- Vanilla extract
- Eggs, room temperature
- Heath Bars, roughly chopped and dividied
For the Topping
- Heath Bar, chopped a ½ inch in size
- Mini Heath Bars
- Caramel sauce
- Chocolate sauce
- Toffee bits
- Whipped cream
See the recipe card at the end of the post for exact quantities.
Instructions
Although this is a from-scratch cheesecake, it's not that hard to make. This version doesn't require a water bath or any other hoops to jump through.
Step 1: Prep
Preheat the oven to 350 degrees. Then, lightly grease the sides of a springform pan.
Step 2: Make the Crust
Mix the graham cracker crumbs and melted butter together in a medium bowl. Then, add the crumb mixture to the bottom of the prepared pan, pressing and smoothing the mixture into a single layer with a flat-bottomed measuring cup. Then, line the crust with the chopped Heath Bars.
Step 3: Make the Cheesecake Filling
Beat the cream cheese with a hand mixer on high until fluffy in large bowl. Then, add the sugar and vanilla and beat again. On medium speed, lightly beat in the eggs one at a time until combined and then mix thoroughly with a spatula.
Step 4: Fill the Pan
Pour about half of the cheesecake batter into the prepared pan, then top it with the remaining chopped Heath Bars that you divided. Pour the remaining batter over the Heath Bars.
Step 5: Bake
Bake the cheesecake for about 40 minutes or until the center is slightly jiggly but not wet.
Step 6: Chill
Let the cheesecake come to room temperature, then chill it in the refrigerator overnight.
Step 7: Top and Serve
When ready to serve, place toffee bits on top of the cheesecake and caramel drizzle or any and all of the toppings listed in the ingredient section below.
Cut to your desired slice size, and enjoy!
Hint: To ensure a clean edge on your english toffee cheesecake, run a knife along the edge of the pan before removing it.
Substitutions
Don't have the correct ingredients on hand or want to change something up? Here are some helpful tips for you to change this Heath Bar cheesecake recipe.
- Toffee Bars - Any toffee bar will work for this recipe including Skor bars.
- Chocolate Bars - No toffee bars, use your chopped up favorite.
- Whipped Cream - Use any brand or variety of whipped cream available for serving. Tubs and cans both work well.
Variations
Want to personalize this Heath Bar cheesecake recipe? Here are some of my tried and true tips for changing up this recipe.
- Chocolate or Another Crust - Use crushed chocolate graham crackers to create a chocolate crust or another cookie like Oreos (no filling), Vanilla Wafers, Corn Flake Crumbs, Shortbread, Chocolate Wafers, Digestive Biscuits or Biscoff Cookies or Speculoos
If you love recipes like this, you may also enjoy this Neapolitan cheesecake, brownie cheesecake or our cinnamon cheesecake bowls
Equipment
You'll only need some basic pieces of kitchen equipment to make this recipe.
- Measuring cups and spoons
- Medium bowl
- Spatula
- Springform pan
- Cookin spray
- Spoon
- Hand mixer
- Cutting board
- Knife
Storage
Your freshly baked cheesecake will keep for around 1 week in the fridge inside an airtight container or covered loosely with plastic wrap or aluminum foil. You can also freeze cheesecake if you’d like for up to a month or so. Cool it completely and wrap it tightly with plastic wrap or put in a freezer bag with as much air removed as possible.
Tips
As cheesecake recipes go, this is an incredibly simple one. That being said, I do have some tips to ensure you make it the best that it can possibly be.
- You absolutely must use a springform pan for this recipe. It's the only way to get the cheesecake out cleanly.
- It's important to let the cheesecake chill overnight for the best flavor and texture.
- Really beat the cream cheese to get it thoroughly light and fluffy for the best cheesecake texture.
FAQ
Do you have questions about Heath Bar cheesecake? Here are some of the most commonly asked questions about this Heath Bar cheesecake recipe.
No. Any toffee candy bar will work. I just happen to love Heath Bars.
It will last for up to a week in the refrigerator or up to a month in the freezer.
Open-air freeze the cheesecake until solid. Then, wrap it tightly in a double layer of clingwrap and a final layer of foil
Remove the foil and clingwrap from the cheesecake, then place it in a covered cake container. Place it in the refrigerator overnight.
More Toffee Recipes
Do you like toffee? Here are some recipes you may also like to try.
Heath Bar Cheesecake
Ready to get cooking? Remember that you can print this recipe if you would like.
Heath Bar Cheesecake
Equipment
Ingredients
Crust
- 2 cups graham cracker crumbs
- ⅓ cup salted butter, melted
Cheesecake Filling
- 2 bricks (8 oz) cream cheese softened
- ½ cup granulated sugar
- 1 tablespoon vanilla extract -
- 2 large eggs room temperature
- 6 Heath Bars (1.4 oz) roughly chopped, divided (about ¾ - 1 inch pieces)
- Cooking Spray
Toppings, if desired
- additional Heath bars, chopped
- mini Heath bars
- caramel sauce
- chocolate sauce
- toffee bits
- whipped cream
Instructions
- Preheat the oven to 350F.
- Start your crust by adding melted butter to graham cracker crumbs in a medium bowl and mix well.
- Add mixture to the bottom of a springform pan with greased sides, and smooth with a flat bottom measuring cup or large spoon.
- Lay half of the Heath bar pieces on the crust and prepare filling. Using a hand mixer on high beat cream cheese until thoroughly fluffy.
- Add in sugar and vanilla and beat again.
- Lightly beat in 2 eggs until combined and then mix thoroughly with a spatula.
- Pour about half the mixture onto the prepared crust and then top with the additional roughly chopped Skor bars.
- Pour the remaining filling on top.
- Bake for 40 minutes or until the center of the cheesecake is almost set. This will look slightly jiggly but not wet.
- Allow the cheesecake to come to room temperature and then chill in the fridge overnight.
- You may need to run a knife along the edge of the pan prior to removing it.
- Slice with a sharp, hot knife.
Notes
- What is the best way to store cheesecake? Your freshly baked cheesecake will keep for around 1 week in the fridge. Make sure to cover the cheesecake loosely with plastic wrap or aluminum foil. You can also freeze cheesecake if you’d like to keep it longer. Cool it completely and wrap it tightly with plastic wrap or put in a freezer bag.
- Do I have to use a springform pan to bake the cheesecake? Yes. Springform pans are designed to release the cheesecake more easily without damaging it. The springform pan has higher sides then a typical cake pan so this allows for the sides of your cheesecake to also be higher.
Nutrition
Tory says
This cheesecake is amazing Thank you for sharing this recipe we absolutely love it So easy and is always a hit you’re great Keep it up
Karin and Ken says
I’m glad you’re loving this recipe! Thank you for taking the time to let me know! All the best. Karin
Sherry says
Can I add sweetened condensed milk
Karin and Ken says
Honestly I’ve never tried it and not sure what will happen. I apologize. Take care. Karin