• Cooking Time: 30
  • Servings: 12
  • Preparation Time: 20


Crunchy bits of candy atop a sweet cheesecake tart!


  • CRUST:
  • 1 cup of finely crushed shortbread cookies
  • 1/2 cup finely crushed graham crackers
  • 5 TBSP butter, melted
  • 1 (8oz) package of cream cheese, softened
  • 1/2 cup heavy cream
  • 4 TBSP softened unsalted butter
  • 3 eggs
  • 1/4 cup sugar
  • 2 tsp pure vanilla extract
  • 2 (1.4oz) Heath toffee bars, coarsely chopped
  • 1 (1.55oz) Cookies and Cream candy bar, coarsely chopped
  • pinch of salt


  • Preheat your oven to 350°F.
  • Stir together the crushed cookies and graham crackers along with the melted butter.
  • At this point, add more melted butter if necessary.
  • You want this mix to be like wet sand and hold together when you pat it in your hand.
  • The type of cookies and crackers you use could certainly affect this.
  • I happened to use Walker’s Shortbread Cookies and Trader Joe’s Graham Crackers.
  • Press the crumb mixture along the bottom of a 14 x 4x 1 tart pan with removable bottom.
  • Bake for 10 minutes until lightly brown and set aside.
  • Combine cream cheese, softened butter, cream, eggs, sugar, vanilla and salt in your mixer or food processor.
  • Blend or process until smooth.
  • Combine chopped candy in a small bowl, then set aside 1/4 cup.
  • Stir the remaining candy into the cream cheese mixture.
  • Place the crust lined tart pan onto a rimmed cookie sheet or shallow baking pan.
  • Pour the cream cheese filling into the crust.
  • (It will be full so the cookie sheet will help to get it in and out of the oven and catch any drips.)
  • Bake for 30-35 minutes or until the center appears set when shaken and the filling is puffed and golden around the edges.
  • Sprinkle with reserved candy.
  • Cool on a wire rack for an hour.
  • And then cover and chill for at least 4 hours.
  • Cut into strips or squares (or any shapes you desire!)

Categories: Bar  Cheesecake  Tart 

Author Credit: FromMySweetHeart

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