Published On: Thu, Mar 12th, 2020

Sticky toffee pudding cheesecake

Sticky toffee pudding cheesecake recipe by Reka Csulak from Holy Whisk Blog

Gooey dates, crumbly biscuits and a creamy filling – try this heavenly twist on a classic… sticky toffee pudding cheesecake

sticky toffee pudding cheesecake

Sticky toffee pudding cheesecake

Servings 6
Author Reka Csulak


For the cheesecake base

  • 250 g digestive biscuits
  • 10 medjool dates, stones removed, chopped
  • 2 tbsp black treacle
  • 1 tbsp vanilla bean paste
  • 125 g butter

For the filling

  • 340 g cream cheese
  • 150 ml double cream
  • 1 tbsp vanilla extract
  • 100 g icing sugar

To serve

  • medjool dates, stones removed
  • caramel sauce


For the cheesecake base

  1. Place the biscuits into a food processor and crush them until you get a sand-like texture without bigger biscuit pieces.

  2. Gently melt the butter in a pan, then add the black treacle. Pour into a food processor, then add the dates and blitz until the biscuit base combines.

  3. Divide the biscuit-base between six food presentation rings, placed on a tray, lined with parchment paper. Place the filled rings into the fridge for 15 minutes.

For the filling

  1. Soften the cream cheese in a bowl using a hand mixer, then incorporate the icing sugar.

  2. Whip the double cream until you get a firm whipped cream.

  3. Incorporate the whipped cream and vanilla extract into the sweetened cream cheese mixture.

To finish

  1. Remove the food presentation rings from the fridge.

  2. Spoon the filling into the presentation rings, evenly on top of the set cheesecake bases. Cover with clingfilm, then place the cheesecakes back into the fridge for a minimum of 2 hours.

  3. To remove the cakes from the rings, use a knife with a flexible blade – place it between the cake and the ring, then turn the ring around.

  4. Serve the mini cheesecakes chilled, decorated with medjool dates and caramel sauce.

As featured in September 2019 issue of Baking Heaven Magazine

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