Mini Toblerone & Baileys Cheesecakes

These Mini Toblerone & Baileys Cheesecakes are so naughty… and totally delicious! Best of all, they’re completely no-bake!

A mini cheesecake with a chocolate base, topped with chopped and grated Toblerone  in front of a bottle of Baileys and bar of Toblerone

Let me start off this recipe by admitting three very important things. I LOVE Toblerone, I LOVE cheesecake and I LOVE Baileys. So these Mini Toblerone & Baileys Cheesecakes are pretty much my new best friends.

Mini chocolate cheesecakes in silver cup cake holders, decorated with grated and chopped Toblerone, in front of a small bottle of Baileys

They’re also completely no-bake which is the best! There’s no mucking around with the oven… you just whip up the mixture, divide it between the muffin tin holes, pop it in the fridge, wait a couple of hours and voila! The yummiest, easiest no-bake cheesecakes ever!

A close up of a mini cheesecake in a silver cup cake holder, with grated and chopped Toblerone on top.I absolutely love that these are made in a muffin tin. I mean… everyone has a muffin tin lying around in their cupboard, right!? And then it’s simply a matter of lining the muffin holes with a cupcake case or liner and filling them with the cheesecake mixture. Using a muffin tin really does give you the most perfect sized individual dessert. YUM!

Three mini cheesecakes in silver cupcake holders decorated with chopped Toblerone and placed on a wooden and marble board

Mini cheesecakeswith crumbled Toblerone  on top, in silver cupcake holders next to a mini bottle of Baileys

Now a little word of warning… these Mini Toblerone & Baileys Cheesecakes have a beautiful subtle Baileys flavour. You can totally amp up the flavour by adding in extra Baileys, but just make sure you also add in a little extra gelatine to ensure the mini cheesecakes still set.

A mini cheesecake with a chocolate base and filling and crumbled Toblerone on top, served on a white and blue plate

If you’re anything like me, you’re going to love these naughty little things. Not only do they taste amazing… they’re also ‘mini’ which means absolutely no sharing! Nope you can keep the whole little thing all to yourself!

A half eaten mini cheesecake with crumbled Toblerone on top, showing a chocolate base and chocolate cheesecake filling

Whatever you do this week, make sure it involves making these delicious little treats! YUM!

PS. For something a little different (but just as naughty!), check out my Baileys Cheesecake Balls… or even the Kahlua version!

Mini cheesecakes decorated with crumbled Toblerone in silver cupcake holders on a  marble and wooden board with a mini bottle of Baileys beside

 

Mini Toblerone & Baileys Cheesecakes

Mini Toblerone & Baileys Cheesecakes

These Mini Toblerone & Baileys Cheesecakes are so naughty... and totally delicious! Best of all, they're completely no-bake!
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: Cheesecake
Keyword: Toblerone and Baileys Cheesecakes
Prep Time: 30 minutes
Chilling time: 6 hours
Total Time: 6 hours 30 minutes
Servings: 12 serves
Calories: 419kcal

Ingredients

  • 200 g chocolate ripple biscuits or any plain chocolate biscuit
  • 60 g butter melted
  • 300 ml cream lightly whipped
  • 500 g cream cheese softened
  • ¾ cup caster sugar
  • 90 ml Baileys liquor
  • 3 tsp gelatine dissolved in ¼ cup boiling water, cooled
  • 200 g Toblerone chocolate - plus an extra 100g Toblerone chocolate for grating/chopping for decoration or any chocolate

Instructions

Conventional Method

  • To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
  • Place muffin liners into each hole of a 12 hole muffin tin.
  • Finely crush the chocolate ripple biscuits in a food processor and place into a bowl.
  • Add the melted butter and mix until well combined.
  • Divide the mixture between each of the cupcake cases and press down firmly.
  • Whip the cream and set aside.
  • Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
  • Beat the cream cheese, caster sugar and Baileys together until smooth and creamy.
  • Add the cooled, dissolved gelatine to the mix and beat until well combined.
  • Melt the Toblerone chocolate and set aside to cool.
  • Fold the melted milk chocolate and the whipped cream through the cream cheese mixture.
  • Divide the mixture amongst the muffin holes (filling to just below the top).
  • Place into the fridge for 15 minutes.
  • Grate over the remaining Toblerone chocolate and add a few extra chunks of chocolate.
  • Place the cheesecake back into the fridge to set for a minimum of 4-6 hours.

Thermomix Method

  • To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting. Place muffin liners into each hole of a 12 hole muffin tin.
  • Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the chocolate ripple biscuits and crush on Speed 10, 10 seconds. Scrape down the sides of the bowl and repeat until well combined.
  • Divide the mixture between each of the cupcake cases and press down firmly.
  • Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!). Set the cream aside in a separate bowl.
  • Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
  • Beat the cream cheese, caster sugar and Baileys in a clean and dry TM bowl on Speed 5, 30 seconds. Scrape down the sides with a spatula and repeat until smooth and creamy.
  • Add the cooled, dissolved gelatine to the mix and mix on Speed 5, 30 seconds.
  • Place the Toblerone chocolate into the TM bowl and melt on 50 degrees, Speed 2 for 3 minutes. Set aside in a bowl to cool slightly.
  • Fold the melted milk chocolate and the whipped cream through the cream cheese mixture. Divide the mixture amongst the muffin holes (filling to just below the top).
  • Place into the fridge for 15 minutes. Grate over the remaining Toblerone chocolate and add a few extra chunks of chocolate.
  • Place the cheesecakes back into the fridge to set for a minimum of 4-6 hours.

Notes

Depending on the size of your muffin tin, you may find that you have enough mixture for more than 12. I used a tin with large muffin holes in this recipes and mine made 12.
You can add more Baileys to give a stronger flavour, however, you will also need to add slightly more gelatine to help them set.

Nutrition

Calories: 419kcal | Carbohydrates: 29g | Protein: 5g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 91mg | Sodium: 258mg | Potassium: 112mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1050IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 1.6mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

A mini cheesecake with a chocolate base and filling, topped with crumbled Toblerone and served on a white and blue plate

A half eaten mini cheesecake on a plate, showing the chocolate base, chocolate cheesecake filling, and crumbled Toblerone on top

 

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7 Comments
  1. Sammie @ The Annoyed Thyroid says:

    I love that these are small in stature but big on taste! They look so good and the best bit? No sharing!

  2. Kate Freedman says:

    If I made these without the baileys ho much gelatine would I add?

    1. Bake Play Smile says:

      Hi Kate, as there’s only 90ml of Baileys, I would still use 2 1/2 teaspoons of gelatine. 🙂

  3. Emily says:

    Do you need to use Gelatin? I’ve never baked with it before and I’m a bit nervous using it! Can’t wait to try this out next week 🙂

    1. Lucy says:

      Hi Emily, the gelatine will help stabilise the cheesecakes. You can make them without but they’ll need to be served directly from the fridge (and they’ll be very soft). xx

  4. Lisa McAliece says:

    Hi Luce, could you use glucose syrup? If so approximately how much vs gelatine powder? I’m doing the thermos method, Lisa

    1. Lucy says:

      Hi Lisa, unfortunately no! If you don’t have any gelatine, but put them together in little glasses or containers instead! They’ll still be absolutely delicious (they just wont set as firm). xx

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