If you're after a dessert that looks impressive but takes barely any effort, this Toblerone cheesecake is your new go-to. Smooth, creamy and loaded with that signature honey-almond Toblerone flavour, it's the perfect make-ahead treat for birthdays, BBQs or Christmas celebrations. And if you love an easy no-bake dessert, you'll also adore my Caramilk Cheesecake and Tim Tam Cheesecake.
My 14-year-old son made this in the Thermomix for Christmas dessert. It was deliciously sweet!
- Sonia
Toblerone is such a nostalgic favourite - that honey-almond nougat chew gets me every time! This easy Toblerone cheesecake recipe gives you the best of both worlds: a smooth, chocolate-kissed filling with the option to fold in chopped Toblerone for extra crunch, plus a simple grated Toblerone finish.
Prefer the classics? Try my No-Bake Chocolate Cheesecake or go retro with the No-Bake Lemon Cheesecake.
Why You're Going To Love This Recipe
- No-bake winner - 20 minutes of prep, then the fridge does the rest.
- Make-ahead magic - perfect for entertaining; chill overnight and serve.
- Texture your way - smooth and creamy, or fold in chopped Toblerone for little nuggets of nougat crunch.
- Thermomix + conventional - both easy methods included.
- Picture-perfect finish - go simple with grated chocolate or level up with a 2-ingredient Toblerone ganache drizzle.
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Toblerone Cheesecake Ingredients
- Full-fat cream cheese (blocks): gives structure and that classic cheesecake tang. Avoid light or spreadable.
- Toblerone chocolate: melt for flavour throughout; reserve extra to chop and fold through (optional) and/or to grate on top.
- Gelatine (optional but recommended): guarantees a clean slice that holds up at room temp on a dessert table.
- Chocolate biscuits + almond meal: the almond meal adds lovely flavour and a slightly nubbly crunch to the base (see nut-free swap below).
Variations
- No-Gelatine Version: skip gelatine; keep cheesecake chilled until serving and slice straight from the fridge (softer set).
- Nut-Free Base (GF option below): use all biscuit crumb (no almond meal).
- Gluten-Free: swap the chocolate biscuits for a good GF alternative; check your Toblerone packet.
- Mini Cheesecakes: press the base into lined muffin tins; chill to set (great for parties and easy portioning).
Need To Substitute An Ingredient?
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How To Make Toblerone Cheesecake
Simple steps; both conventional and Thermomix methods are in the full recipe card at the bottom of this post. Here's the streamlined overview.
- Step 1: Make the base - Crush the chocolate biscuits and almond meal in a food processor, then mix the crumbs with the melted butter.
- Step 2: Press into the tin - Line the base (and sides, if you like) of a 20-23cm springform pan with baking paper, then press the mixture firmly and evenly into the base. Chill while you prepare the filling.
- Step 3: Beat the cream cheese and sugar in a large bowl - Use a stand mixer, hand mixer or Thermomix to beat until completely smooth and creamy.
- Step 4: Add the Toblerone mixture - Stir in the melted chocolate, thickened cream, and dissolved gelatine (if using). Beat until well combined.
- Step 5: Pour and top - Spoon the creamy cheesecake batter over the chilled base, spread evenly, then sprinkle with grated Toblerone.
Chill until set - Refrigerate for at least 6 hours (or overnight) until firm and ready to slice.
Top Tip
For the smoothest filling, let the cream cheese come fully to room temperature before beating - it stops lumps and keeps everything silky.
Recipe Tips
- Pan size: 20cm = taller cheesecake; 22-23cm = wider, slightly shorter cheesecake.
- Gelatine = sturdy slices: Dissolve 2 teaspoon gelatine in ¼ cup lukewarm water using a hot-water bath (no lumps), cool, then mix in.
- Gentle chocolate melt: Microwave at 50% in 30-second bursts (stir often) or Thermomix (grate, then 50°C, Speed 2) so the nougat doesn't scorch.
- Two-way Toblerone: melt for flavour + fold in chopped pieces for texture (the subtle crunch is divine).
- Quick chocolate ganache drizzle: Warm 100ml cream to just steaming; stir in 150-200g chopped Toblerone until smooth. Cool slightly, then drizzle over the chilled cheesecake.
- Storage: Refrigerate up to 3 days.
- Freezing: Best fresh, but the gelatine version can be wrapped well in plastic wrap or foil and frozen up to 1 month. Remove from the freezer and thaw in the fridge overnight. (No-gelatine versions are softer and don't freeze as well.)
Toblerone Cheesecake FAQs
Absolutely. However, it'll be softer (like many traditional no-bake cheesecakes). Keep it chilled and slice straight from the fridge.
Use any plain chocolate cookie (or Oreos). If using Oreos, reduce the butter slightly as the filling adds richness.
Place 2 teaspoons of gelatine powder into a small bowl with ¼ cup of lukewarm water. Sit that bowl inside a larger bowl filled with hot (not boiling) water - making sure the hot water doesn't spill in. Let the heat gently dissolve the gelatine for a few minutes, stirring occasionally until clear and smooth. Allow it to cool slightly before mixing into your cheesecake filling.
More No-Bake Cheesecake Recipes
If you love cheesecakes as much as I do, check out these yummy no-bake cheesecake recipes here!
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Toblerone Cheesecake
Ingredients
- 185 g chocolate ripple biscuits or any plain chocolate biscuit
- 30 g (¼ cup) almond meal ground almonds
- 100 g butter melted
- 750 g cream cheese room temperature
- 165 g (¾ cup) caster sugar superfine sugar
- 180 ml (¾ cup) thickened cream heavy cream
- 350 g Toblerone chocolate or substitute with regular milk or dark chocolate
- 2 teaspoon gelatine optional - see notes
- 150 g Toblerone chocolate extra, for grating over the top
Instructions
Conventional Method
- To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
- Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
- Finely crush the chocolate ripple biscuits in a food processor and place into a bowl. Add the almond meal and melted butter and mix until well combined.
- Press the mixture firmly into the base of the pan and place into the fridge.
- Beat the cream cheese and caster sugar together until smooth and creamy.
- Add the melted (and cooled) Toblerone chocolate, cream and dissolved gelatine (see tips for how to dissolve gelatine) to the cream cheese mixture and beat through until combined.
- Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
- Place into the fridge for 15 minutes.
- Grate over the remaining Toblerone chocolate.
- Place the cheesecake back into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
Thermomix Method
- To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
- Grease and line the base and sides of a 23cm spring-form pan with baking paper and set aside.
- Place the butter into the Thermomix bowl and melt for 3 minutes, 100 degrees, Speed 2. Add the chocolate ripple biscuits and almond meal and mix for 10 seconds, Speed 8. Scrape down the sides of the bowl and mix for a further 5 seconds. Press the mixture firmly into the base of the pan and place into the fridge.
- Insert the butterfly and place the cream cheese and caster sugar into a clean Thermomix bowl. Mix on Speed 4 until smooth and creamy.
- Add the melted (and cooled) Toblerone, cream and dissolved gelatine (see tips for how to dissolve gelatine) and mix for a further 20-30 seconds, Speed 4.
- Spoon the mixture into the prepared tin. Spread out evenly with a spoon.
- Place into the fridge for 15 minutes. Grate over the remaining Toblerone chocolate.
- Place the cheesecake back into the fridge to set for a minimum of 6 hours (for best results, leave in the fridge overnight before cutting).
Notes
- Pan size: 20cm = taller cheesecake; 22-23cm = wider, slightly shorter cheesecake.
- Dissolving gelatine: Place 2 teaspoons of gelatine powder into a small bowl with ¼ cup of lukewarm water. Sit that bowl inside a larger bowl filled with hot (not boiling) water - making sure the hot water doesn't spill in. Let the heat gently dissolve the gelatine for a few minutes, stirring occasionally until clear and smooth. Allow it to cool slightly before mixing into your cheesecake filling.
- Gentle chocolate melt: Microwave at 50% in 30-second bursts (stir often) or Thermomix (grate, then 50°C, Speed 2) so the nougat doesn't scorch.
- Two-way Toblerone: melt for flavour + fold in chopped pieces for texture (the subtle crunch is divine).
- Quick ganache drizzle: Warm 100ml cream to just steaming; stir in 150-200g chopped Toblerone until smooth. Cool slightly, then drizzle over the chilled cheesecake.
- Storage: Refrigerate up to 3 days.
- Freezing: Best fresh, but the gelatine version can be wrapped well and frozen up to 1 month. Thaw in the fridge overnight. (No-gelatine versions are softer and don't freeze as well.)
Stacey says
Thank you for all your extra information. I’ve had trouble with other raw cheese cakes sticking to a greased pan, so shall try with the baking paper. Great tip! And also the gelatin. Thanks.
Lucy says
Hi Stacey, oh yes they are both essential!!!
William Aiton says
Just started baking love the no bake cheesecakes
Lucy says
Yay!
Sonia says
My 14 year old son made this in the thermo for Christmas dessert. It was deliciously sweet!
Lucy says
Yay! That's so great to hear!
Dani says
Thank you!! Can’t wait to try this for Xmas 🙂
Lucy says
Enjoy!!! xx