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Frozen Toffee Crunch Cheesecake (Frusen Daim Cheesecake) More Recipes Like This

Ingredients: Metric Units
1 packet granular gelatin (one envelope is 1 Tbsp)
1/2 c sugar
1 c boiling water
1 c Egg Beaters egg substitute (4 eggs worth)
2 8-oz. packages Philadelphia cream cheese
1 c crushed Heath bars
1 tsp sugar
1 1/4 c whipping cream
graham crackers
fresh berries for garnish
In a small bowl, combine sugar and granular gelatin. Add 1 cup boiling water. Stir to dissolve gelatin, about 3 minutes.

Blend cream cheese, eggbeaters until fluffy.

Chop Heath bars and blend into the batter.

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

Turn batter into a springform pan. Crush graham crackers and sprinkle over the top of the cake and set in freezer 1-4 hours or overnight.

Serve garnished with fresh berries.

About the original recipe
The original recipe called for separated eggs, which can pose a health risk (since this cheesecake is never baked, only frozen). I've substituted egg-substitute for the separated eggs.

If your gelatin comes in sheets, make the following adjustments: let the sheets soften in water, then dissolve them in the microwave. Cream the cugar together with the egg substitute and the cream cheese.

Also, the original recipe calls for Daim (pronounce it "dime"), which is a crunchy chocolate-covered toffee candy from Sweden. Heath bars come pretty close.
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Contributed on: and modified on Friday August 18th, 2006