Best 6 White Chocolate Heath Bar Cheesecake Recipes

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Indulge in a symphony of flavors with the White Chocolate Heath Bar Cheesecake, a delectable dessert that tantalizes the taste buds. This extraordinary cheesecake features a creamy and rich white chocolate filling, complemented by the irresistible crunch of Heath Bar toffee bits. The graham cracker crust provides a sturdy base, while the whipped cream topping adds a touch of lightness and elegance. Alternatively, if you prefer a no-bake option, try the No-Bake White Chocolate Heath Bar Cheesecake, which offers a delightful combination of white chocolate, Heath Bar pieces, and a creamy filling, all nestled on a graham cracker crust. For those who crave a gluten-free treat, the Gluten-Free White Chocolate Heath Bar Cheesecake is a perfect choice, featuring a delectable white chocolate filling, Heath Bar toffee bits, and a gluten-free crust. Each recipe offers a unique twist on the classic cheesecake, ensuring an unforgettable dessert experience.

Here are our top 6 tried and tested recipes!

WHITE CHOCOLATE CHEESECAKE



White Chocolate Cheesecake image

Best ever White Chocolate Cheesecake made from scratch.

Provided by Jessica Holmes

Categories     Dessert

Time 6h35m

Number Of Ingredients 12

300 grams Digestive biscuits or graham crackers, broken into pieces
115 grams (1/2 cup or 1 stick) butter
500 grams (2 and 1/2 cups) full fat cream cheese*, room temperature
100 grams (1/2 cup) caster sugar or granulated sugar
1 teaspoon vanilla extract
3 large eggs, room temperature
120 ml (1/2 cup) full fat sour cream, room temperature
1 teaspoon cornflour or corn starch
150 grams good quality white chocolate, melted
75 grams (1/2 cup) white chocolate, finely chopped
250 grams (2 cups) fresh raspberries, to decorate
Icing sugar or powdered sugar, to serve

Steps:

  • Preheat oven to 170 C (340 F) standard / 150 C (300 F) fan-forced. Line the bottom of an 8-inch springform pan with baking or parchment paper.
  • Add cookies to a food processor and whiz until finely crushed. Place crumbs in a large mixing bowl. Melt butter in the microwave, then pour over cookie crumbs and mix well. It should resemble wet sand.
  • Place wet crumbs in your prepared pan and press down gently to form one even layer. Use the back of a spoon to smooth crumbs. Pop in the fridge.
  • Add cream cheese (make sure it's nice and soft) to a large mixing bowl and beat for a minute or two until smooth and creamy. Add sugar and vanilla and beat again. Then add eggs, one at a time, beating on a low speed until incorporated.
  • Add sour cream, cornflour and melted chocolate and stir until smooth - but try not to overmix. Add white chocolate chunks.
  • Pour cheesecake filling over cookie crust and smooth the top. Bake in the oven for approximately 35-40 minutes or until it no longer wobbles in the middle. Try not to over bake it as it will continue to cook as it cools. Leave the cheesecake in the oven with the door ajar (with the oven turned off) for at least one hour.
  • Remove cheesecake and leave to cool at room temperature before transferring to the fridge. The cheesecake is best left in the fridge for 3-4 hours (or overnight) until it cools completely and becomes nice and firm before slicing.
  • To serve, top with fresh raspberries and dust with icing sugar.

HEATH BAR CHEESECAKE



Heath Bar Cheesecake image

A classic dessert combines with a popular candy bar for a sweet treat that will appeal to almost everyone.

Provided by Taylor Mathis and Sally James

Categories     Dessert

Time 4h10m

Number Of Ingredients 14

1¼ cups graham cracker crumbs
4 tablespoons melted unsalted butter
3 tablespoons dark brown sugar
4 (8 oz ) blocks of cream cheese, room temperature
¾ cup granulated sugar
⅓ cup dark brown sugar
1 teaspoon vanilla extract
¼ teaspoon almond extract
pinch salt
4 eggs plus 1 yolk, room temperature
1¾ cup chopped Heath Milk Chocolate English Toffee
2 cups semi-sweet chocolate morsels
¾ cup heavy whipping cream
9½ inch nonstick springform pan, buttered

Steps:

  • Preheat oven to 325
  • In a small bowl add the graham cracker crumbs, melted butter and brown sugar. Stir with a fork until well blended. Press crumb mixture evenly onto the buttered base of the springform pan. Set aside.
  • Add the cream cheese to the work bowl of a stand mixer. Beat cream cheese on medium speed until blended and the consistency of thick frosting.
  • With the mixer running, add the granulated sugar. When it is incorporated, add the brown sugar. Stop mixer and scrape the batter off the sides of the bowl. Set the mixer to low speed and add the vanilla and almond extracts, and the salt. Add the eggs one at a time, mixing until incorporated after each addition.
  • Remove the batter from the mixer stand. Fold the chopped Heath bars in with a spatula until incorporated. Empty the batter into the prepared pan.
  • Bake for 65 to 70 minutes until cheesecake is set and wiggles only slightly in the center. Remove cheesecake from the oven. Gently run a knife around the edges of the cake. Cool cake in pan. When cool, release the lock on the outer rim of the pan and remove the outer rim. Chill cake in refrigerator for 4 hours.
  • To make the ganache, put the chocolate chips into a heat proof bowl. In a small saucepan, bring the heavy cream to a boil. Add the boiling cream to the chocolate chips. Stir the mixture with a fork until blended. Let ganache cool for 5 minutes. Stir. Pour ganache on the top of the cheesecake, spreading with a spoon. Return cheesecake to the refrigerator and chill for 3 more hours or overnight. Serve.

TOFFEE BAR CHEESECAKE



Toffee Bar Cheesecake image

A rich cheese cake with chocolate and caramel bits. Goes great with a nightcap.

Provided by Dania

Categories     Desserts     Cakes     Cheesecake Recipes     Chocolate Cheesecake Recipes

Time 1h30m

Yield 12

Number Of Ingredients 9

2 cups graham cracker crumbs
½ cup white sugar
½ cup butter, melted
2 (8 ounce) packages cream cheese
1 cup white sugar
4 eggs
1 tablespoon lemon juice
1 teaspoon vanilla extract
7 (1.4 ounce) bars chocolate covered toffee bar, crushed

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • In a small bowl, stir together the graham cracker crumbs and 1/2 cup sugar. Add the melted butter and mix well. Press into the bottom of a 9 inch springform pan. Cover the outside of the pan with foil to make it waterproof.
  • In a large bowl, cream together the cream cheese and 1 cup sugar until soft and smooth. Stir in the lemon juice and vanilla. Scrape the bottom of the bowl occasionally with a spatula to prevent lumps. Beat in the eggs one at a time, then fold in the toffee bits. Pour the batter into the prepared pan. Place the foil covered pan into a larger cake pan or any pan with at least 1 inch tall sides. Put into the oven, then fill the larger pan with water, creating a water bath.
  • Bake for 90 minutes in the preheated oven, checking after 45 minutes to refill the water bath. After 90 minutes, turn off the oven and leave the cake inside for about an hour. Chill at least 4 hours before removing from pan.

Nutrition Facts : Calories 501 calories, Carbohydrate 51.1 g, Cholesterol 135.5 mg, Fat 31.1 g, Fiber 0.7 g, Protein 6.7 g, SaturatedFat 18.1 g, Sodium 345.2 mg, Sugar 43.2 g

HEATH BAR CHEESECAKE



HEATH BAR CHEESECAKE image

This recipe is a sort of combination of two recipes I found on the Heath website. I mixed and matched and came up with this deliciously rich cheesecake! 10-02-14

Provided by Ellen Bales

Categories     Puddings

Time 1h25m

Number Of Ingredients 12

CHOCOLATE VANILLA WAFER CRUST
1-1/4 c vanilla wafer crumbs
1/3 c powdered sugar
1/3 c hershey's cocoa
1/4 c (1/2 stick) melted butter
FILLING
3 pkg (8 oz.ea.) cream cheese, softened
1 c sugar
3 eggs
1 pkg (8 oz.) sour cream
1/2 tsp vanilla extract
1-1/3 c (8 oz.pkg.) heath milk chocolate toffee bits, divided

Steps:

  • 1. CHOCOLATE VANILLA WAFER CRUST: Combine vanilla wafer crumbs, powdered sugar and Hershey's cocoa in bowl; stir ini melted butter. Press mixture firmly onto bottom and 1/2 inch up sides of a 9-inch springform pan. Bake in a preheated 350º oven for 8 minutes; cool slightly.
  • 2. FILLING: Beat cream cheese and sugar in a large bowl on medium speed until well blended. Add eggs, one at a time, beating well after each addition. Add sour cream and vanilla; beat on low speed until blended.
  • 3. Pour half of cheese mixture into crust. Reserve 1/4 cup toffee bits for topping; sprinkle remaining toffee bits over cheese mixture in pan. Spoon in remaining cheese mixture.
  • 4. Bake in a preheated 350º oven for 1 hour or until filling is set. Cool 15 minutes. Sprinkle reserved toffee bits over top. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate at least 4 hours before serving.
  • 5. Cover; refrigerate leftover cheesecake.

CONTEST-WINNING WHITE CHOCOLATE CHEESECAKE



Contest-Winning White Chocolate Cheesecake image

This is my all-time favorite white chocolate cheesecake recipe! A friend gave it to me years ago and I've made so many of these delicious cakes over the years-even had them requested as birthday cakes. They always bring me compliments. -Janet Gill, Taneytown, Maryland

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 18

7 whole cinnamon graham crackers, crushed
1/4 cup sugar
1/3 cup butter, melted
FILLING:
4 packages (8 ounces each) cream cheese, softened
1/2 cup plus 2 tablespoons sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
4 large eggs, lightly beaten
2 large egg yolks, lightly beaten
8 ounces white baking chocolate, melted and cooled
STRAWBERRY SAUCE:
1/2 cup sugar
2 tablespoons cornstarch
1/2 cup water
1-1/2 cups chopped fresh strawberries
Red food coloring, optional
Melted white chocolate

Steps:

  • In a small bowl, combine cracker crumbs and sugar; stir in butter. Press onto the bottom and 1 in. up the sides of a greased 10-in. springform pan. , In a large bowl, beat the cream cheese, sugar, flour and vanilla until well blended. Add eggs and yolks; beat on low speed just until combined. Stir in white chocolate. Pour over crust. Place pan on a baking sheet. , Bake at 350° for 45-50 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , For sauce, in a large saucepan, combine the sugar, cornstarch and water until smooth. Add strawberries. Bring to a boil; cook and stir until thickened. Remove from the heat; stir in a few drops of food coloring if desired. Cool. , Spread strawberry sauce over top of cheesecake; drizzle with melted white chocolate. Refrigerate leftovers.

Nutrition Facts : Calories 572 calories, Fat 41g fat (25g saturated fat), Cholesterol 205mg cholesterol, Sodium 348mg sodium, Carbohydrate 46g carbohydrate (38g sugars, Fiber 1g fiber), Protein 10g protein.

WHITE CHOCOLATE CHEESECAKE



White chocolate cheesecake image

Make a simple, creamy dessert for a dinner party with very little effort. Pairing this white chocolate cheesecake with fresh fruit offsets the richness

Provided by Member recipe by gingerella

Categories     Afternoon tea, Dessert, Treat

Time 25m

Number Of Ingredients 7

300g digestive biscuits
150g unsalted butter, melted, plus extra to grease
400g white chocolate, broken into pieces
300g full-fat cream cheese (we used Philadelphia)
250g mascarpone
300ml double cream
200g strawberries or raspberries, to serve

Steps:

  • Crush the biscuits in a food processor until completely ground. Add butter and whizz again until you have the desired crumbly consistency.
  • Grease and line the base of a 23cm deep, loose-bottomed cake tin. Add the biscuit mixture to the cake tin and pat it flat. Leave to set in the fridge for approximately 30 mins.
  • Begin melting the chocolate in a heatproof glass bowl over a small pan of hot water on a low heat. Stir occasionally to prevent sticking. Remove from the heat and leave to cool for 10 mins until barely warm but still liquid.
  • Meanwhile whisk the cream cheese and mascarpone together. Add double cream and keep whisking until the mixture is just holding its own shape. Finally, add the melted chocolate and whisk until just combined.
  • Spoon the mixture over the cooled and set biscuit base, then smooth the top. Return to the fridge to cool for at least 6 hrs until the topping is set. Finally, decorate with fruit.

Nutrition Facts : Calories 801 calories, Fat 66 grams fat, SaturatedFat 40 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 8 grams protein, Sodium 0.8 milligram of sodium

Tips:

  • Use a quality white chocolate: This will ensure that your cheesecake has a rich, creamy flavor. If you use a lower quality white chocolate, it will have a bland taste.
  • Make sure the cream cheese is at room temperature: This will help it mix smoothly with the other ingredients and prevent lumps.
  • Do not overbeat the cream cheese mixture: Overbeating can cause the cheesecake to become dense and crumbly.
  • Bake the cheesecake in a water bath: This will help to prevent the cheesecake from cracking.
  • Chill the cheesecake for at least 4 hours before serving: This will allow the cheesecake to set properly and develop its full flavor.

Conclusion:

This white chocolate Heath bar cheesecake is a delicious and decadent dessert that is perfect for any occasion. It is easy to make and can be tailored to your own personal preferences. Whether you like your cheesecake creamy or dense, rich or mild, this recipe is sure to please. So next time you are looking for a special dessert to make, give this white chocolate Heath bar cheesecake a try. You won't be disappointed!

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