Swiss Toffee Crunch Cheesecake

This Swiss frozen toffee cheesecake incorporates crunchy toffee candy for a little extra texture and flavor. While the Swiss Diam candy is not widely available, a Heath Bar is a suitable substitution to keep this recipe as close to authentic as possible.

Makes 1 cheesecake


Pie Tin with Graham Cracker Crust


1T Granular Gelatin
1/2 cup Sugar
1 cup Boiling water
1 cup Eggbeaters
16oz. Cream Cheese
2 Heath Bars
1t Sugar
1 1/4 cup Whipping Cream


Soften cream cheese.

Crunch up Heath bars into small pieces.


Combine sugar, gelatin, and boiling in a mixing bowl water and stir until the gelatin is dissolved.

Add cream cheese and Eggbeaters and cream until fluffy.

In a separate bowl, beat whipped cream until light and fluffy.

Gently fold fluffed whipped cream into cream cheese mixture. Do not overmix.

Gently pour entire mixture into your pie tin with graham cracker crust.

Sprinkle crushed Heath bars evenly over the top.

Set cheesecake in freezer for a minimum of 3 hours or overnight.


Slice and serve cheesecake and add fresh berries on the top for color and garnish.


The original recipe calls for 4 separated eggs. Since this cheesecake is never baked, use Eggbeaters to avoid any health risk.

If you are using gelatin comes in a sheet: Let gelatin sheets soften in water, then dissolve them in the microwave. Cream together the sugar, Eggbeaters, and cream cheese.

Heath Bars are similar to Daim, which is a crunchy chocolate-covered toffee candy from Sweden.


Drop me a comment

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s