Mini No-Bake Toblerone Cheesecakes

These Mini No-Bake Toblerone Cheesecakes are so quick and easy to prepare! Loaded with chocolate, cream cheese, and rich Toblerone chocolate bars, they are an elegant and indulgent dessert without all the work.

If you like my classic Toblerone Cheesecake, you are going to love my mini version!

I am a big fan of individual servings of desserts, like my Baileys Chocolate Brownie Trifle, Mini Kahlua Tiramisu, and No Bake Christmas Cheesecakes. They're so elegant with layered sweets peeking through a glass.

These mini no-bake Toblerone cheesecakes are so rich, creamy, and full of chocolate-y goodness, yet are so quick and easy to whip up.

Why You're Going To Love This Recipe

1. Prepared In 15 Minutes - These mini cheesecakes only take a few minutes to prepare.
2. No-Bake - This recipes doesn't contain any raw egg so there's no need to bake. Just mix together, chill, and serve!
3. Perfect For Making Ahead - These no-bake cheesecakes are perfect for assembling the night before or in the morning and chilling in the fridge until you're ready to serve them.

What You Need For Mini No-Bake Toblerone Cheesecakes

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

• Oreos - or any chocolate biscuit/cookies
• butter - melted. You can use either salted or unsalted butter for this recipe.
• thickened cream - also known as heavy whipping cream
• cream cheese - softened to room temperature. I recommend using full fat cream cheese for the best texture
• caster sugar - if you don't have caster sugar, you can make your own using granulated sugar. You can also just use granulated sugar.
• Toblerone chocolate - or substitute with any of your favourite milk or dark chocolate
• gelatine - also called gelatin. Make sure you buy the plain variety and not flavoured!
• boiling water

How To Make Mini Toblerone Cheesecakes with No Baking

Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

Step 1 - Make The Crust

Crush the Oreos or biscuits in a food processor or with a rolling pin. Add the crumbs and melted butter to a bowl and mix them together. Divide the Oreo mixture equally between 4 glasses or serving dishes.

Step 2 - Mix The Cheesecake

Using hand-held beaters, a stand-mixer or a Thermomix, prepare the cheesecake filling (as per the recipe card below).

Step 3 - Assemble The Cheesecakes

Divide the cheesecake mixture between the glasses, dolloping over the Oreo crust. Decorate with grated and chopped Toblerone and place in the fridge to let it set.

Recipe Tips & FAQ

Can I use chocolate bars other than Toblerone?

Absolutely! You can use any chocolate that melts well.

How do I store my mini no-bake Toblerone cheesecakes?

If you just have extras or leftovers, you can wrap the glass in plastic wrap and keep in the fridge for 3-5 days. If you'd like to freeze it, however, I recommend making the recipe in one large bowl or pan. Wrap it well in plastic wrap, then a layer of aluminum foil. It will freeze for up to 3 months. When you're ready to serve, let it thaw in the fridge.

More No-Bake Cheesecake Recipes

If you love a quick and easy no-bake cheesecake (and lets be honest... who doesn't!) then have a browse through my collection of no-bake cheesecake recipes.

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Mini No-Bake Toblerone Cheesecakes

The most delicious mini no-bake Toblerone cheesecakes you'll ever eat. Super quick and easy to prepare... these individual desserts really are the BEST!

5 from 4 votes

Print Pin Rate

Course: Dessert

Cuisine: western

Prep Time: 15 minutes minutes

Chilling time: 3 hours hours

Total Time: 3 hours hours 15 minutes minutes

Servings: 4 serves

Calories: 1374kcal

Author: Lucy Mathieson

Ingredients

• ▢ 200 g Oreos or any chocolate biscuit
• ▢ 50 g butter melted
• ▢ 150 ml thickened cream
• ▢ 500 g cream cheese softened to room temperature
• ▢ 110 g (½ cup) caster sugar
• ▢ 300 g Toblerone chocolate plus 100g extra for decoration
• ▢ 2 teaspoons gelatine
• ▢ ¼ cup boiling water

Instructions

Conventional Method

• Crush Oreos in a food processor (or with a rolling pin) and place into a bowl.
• Add the melted butter and stir to combine.
• Divide the crushed Oreos equally between 4 glasses or serving cups.
• Whip the thickened cream and set aside.
• Beat the softened cream cheese and the caster sugar until smooth and creamy.
• Melt the Toblerone chocolate in the microwave on 50% power for 3-4 minutes (or until just melted), stirring every 30 seconds.
• Beat the melted Toblerone chocolate through the cream cheese.
• In a separate bowl, sprinkle the gelatine over the boiling water and stir until completely dissolved.
• Beat the gelatine mixture through the cream cheese mixture.
• Fold through the whipped cream.
• Divide the cream cheese mixture equally between the glasses.
• Decorate with the remaining Toblerone chocolate (grated and chopped into pieces).
• Place into the fridge for 2-3 hours or until set.

Thermomix Method

• Crush Oreos in the TM bowl by pressing Turbo 5-10 times.
• Add the melted butter and mix for 5 seconds, Speed 3. Scrape down the sides of the bowl and repeat.
• Divide the crushed Oreos equally between 4 glasses or serving cups.
• In a clean and dry TM bowl, whip the cream on Speed 3.5 with the MC lid removed (the time taken will depend on the freshness of the cream - it can be anywhere from 10 seconds to a couple of minutes!) Set the whipped cream aside in a separate bowl.
• Mix the softened cream cheese and the caster sugar for 10 seconds, Speed 5. Scrape down the sides of the bowl and repeat until smooth and creamy.
• Melt the Toblerone chocolate in the microwave on 50% power for 3-4 minutes (or until just melted), stirring every 30 seconds (*alternatively you can melt it in a clean TM bowl - I just find it's quicker to use the microwave for this step). Add the melted Toblerone chocolate to the cream cheese and mix for 10 seconds, Speed 4.
• In a separate bowl, sprinkle the gelatine over the boiling water and stir until completely dissolved. Add the gelatine mixture through the cream cheese mixture and mix for 10 seconds, Speed 4.
• Fold through the whipped cream.
• Divide the cream cheese mixture equally between the glasses.
• Decorate with the remaining Toblerone chocolate (grated and chopped into pieces).
• Place into the fridge for 2-3 hours or until set.

Notes

Oreo substitutes - you can replace the Oreos with any plain sweet chocolate biscuits or cookies.

Toblerone substitutes - you can use any milk or dark chocolate that melts well.

Storage - If you just have extras or leftovers, you can wrap the glass in plastic wrap and keep in the fridge for 3-5 days.

Freezing - For freezing, I recommend making the recipe in one large bowl or pan. Wrap it well in plastic wrap, then a layer of aluminum foil. It will freeze for up to 3 months. When you're ready to serve, let it thaw in the fridge.

Nutrition

Calories: 1374kcal | Carbohydrates: 114g | Protein: 16g | Fat: 102g | Saturated Fat: 57g | Cholesterol: 216mg | Sodium: 752mg | Potassium: 526mg | Fiber: 6g | Sugar: 91g | Vitamin A: 2540IU | Vitamin C: 0.2mg | Calcium: 179mg | Iron: 6.9mg

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