Skip to content
Open menu Close menu

Feed your appetite for cooking with Penguin’s expert authors

penguin logo

Chocolate and Toffee Marble Cheesecake

This chocolate and toffee cheesecake is a must for any dessert lovers repertoire. This no bake cheesecake recipe marbles milk chocolate with tasty toffee.

From the book


This chilled, no-bake cheesecake has a beautifully soft texture. You can use toffee sauce or dulche de leche to create the marbled effect.


Read more Read less


100g (4oz) digestive biscuits
50g (2oz) unsalted butter, melted
150g (5oz) full-fat cream cheese
200ml (7fl oz) whipped cream
150g (5oz) milk chocolate
2 tbsp toffee sauce (or dulce de leche)

Essential kit

You will need a 18 cm (7 in) round loose-bottom cake tin.


Line an 18 cm (7 in) round loose-bottom cake tin with non-stick baking paper.

Crush the biscuits in a polythene bag with a rolling pin, then pour into a bowl and mix with the melted butter. Press the biscuits onto the base of the prepared tin and smooth with a spoon or potato masher. Leave to chill in the fridge.

Measure the cream cheese and cream into a bowl and whisk until thick.

Melt the chocolate in a heatproof bowl over a pan of simmering water until runny. Don’t allow the base of the bowl to come into contact with the water. Leave to cool.

Divide the cream mixture in half. Add the chocolate to one half and the toffee sauce to the other, and mix well. Spoon the mixtures into the tin and gently swirl to make a marbled effect. Chill for 3 hours before serving.


Subscribe to The Happy Foodie email newsletter

Get our latest recipes, features, book news and ebook deals straight to your inbox every week

From the book: Annabel’s Family Cookbook

Close menu