A deliciously rich, smooth and creamy no-bake Toblerone Cheesecake that takes just 20 minutes to prepare! This is the perfect chocolate dessert!
When it comes to dessert, cheesecake is always the hands-down winner for me! Whether it’s a perfectly cooked classic baked cheesecake, or a simple no-bake cheesecake… there’s no doubt that it will be the first thing to disappear from the dessert table!
This Toblerone Cheesecake combines two of my favourite things (chocolate and cheesecake!) into one super easy and totally delicious dessert.
What You Need
*Please scroll to the Toblerone cheesecake recipe card at the bottom for ingredient quantities and tips
For the base:
- Arnott’s Chocolate Ripple biscuits (or any plain sweet chocolate biscuit) – these are known as cookies in the US. You can substitute with Oreos if you prefer.
- almond meal (ground almonds) – you can ground your own almonds or buy almond meal.
- butter – either salted or unsalted butter is suitable for this recipe.
For the filling:
- cream cheese – I recommend using full fat Philly cream cheese (or a similar brand). Full fat cream cheese gives the BEST taste and texture.
- caster sugar – also known as superfine sugar.
- thickened cream – also known as heavy or whipping cream.
- Toblerone chocolate (plus extra for grating) – if you can’t buy Toblerone chocolate, you can use regular milk or dark chocolate.
- gelatine (*optional – see tips below) – I highly recommend using gelatine as it will ensure your cheesecake holds it’s shape and texture when removed from the fridge (perfect for a party!)
Toblerone Chocolate
Toblerone is a brand of Swiss milk chocolate made with honey and almond nougat.
It can be purchased from most major supermarkets worldwide.
If you’re unable to buy Toblerone chocolate, you can use substitute it with regular milk or dark chocolate.
How To Make Toblerone Cheesecake
*Please scroll to the Toblerone cheesecake recipe card at the bottom for full details and tips
Step 1 – Make The Base
Combine the base ingredients together and press firmly into a springform tin.
Ensure the base of the springform tin is lined with baking paper (you may also want to line the sides of the tin too).
Press the mixture very firmly down using either the back of a spoon or a round glass.
Step 2 – Beat Until Creamy
Beat the cream cheese and caster sugar in a bowl with a stand-mixer, hand-held beaters or a Thermomix.
TIP: Bring the cream cheese to room temperature before beating to ensure a smooth filling.
Step 3 – Add The Remaining Ingredients
Beat through the melted (and cooled) Toblerone, cream and gelatine (optional – see notes below).
Continue beating until completely combined.
Step 4 – Refrigerate
Pour into the prepared tin and place into the fridge.
After 15 minutes, top with extra grated Toblerone and place back into the fridge for a minimum of 6 hours.
Using Gelatine In No-Bake Cheesecakes
There is always plenty of debate about whether you should use gelatine in no-bake cheesecakes.
With the exception of individual cheesecakes that are prepped and served in a cup or small bowl, I always recommend using gelatine.
A cheesecake made with gelatine can be removed from the fridge and served at a party or event without losing it’s shape or texture. You can also cut it into perfect slices without any fuss!
On the other hand, a cheesecake made without gelatine needs to be served directly from the fridge or it risks becoming too soft and difficult to serve.
If you would prefer a firmer cheesecake, then I strongly suggest using dissolved gelatine powder in this recipe.
How To Dissolve Gelatine
My no-fuss fool-proof method for dissolving gelatine ensures no lumps or bumps in the mixture.
To dissolve gelatine powder:
- Place 2 tsp of gelatine powder into a small bowl filled with 1/4 cup lukewarm water.
- Place that small bowl into a large bowl and fill the larger bowl with boiling water (do not allow the boiling water to enter the smaller bowl).
- Allow the boiling water to slowly heat the smaller bowl and dissolve the gelatine (this will take a couple of minutes).
Storing & Freezing
Chill the cheesecake for a minimum of 6 hours (best overnight) and then continue to store it in the fridge until needed.
Consume within 3 days.
You can freeze the cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month.
To defrost, place the cheesecake into the fridge overnight.
Recipe Tips
- For a smooth cheesecake, ensure all ingredients are at room temperature before starting
- Use a 23cm round springform pan and grease and line the base and sides with baking paper
- If you can’t buy Toblerone chocolate, you can substitute it with any milk or dark chocolate
- Arnott’s chocolate ripple biscuits are a famous Australia chocolate biscuit. If you can’t buy these, you can substitute them with any plain sweet chocolate cookies you like (or even Oreos)
- Use dissolved gelatine for a firmer cheesecake that can be removed from the fridge and served at a party or event without losing it’s shape or texture (highly recommended)
- This recipe can be made using hand-held beaters, a stand-mixer or a Thermomix
- Chill the cheesecake in the fridge for a minimum of 6 hours before serving (or overnight)
More No-Bake Cheesecake Recipes
If you love cheesecakes as much as I do, check out these yummy recipes!
From blueberry cheesecake to Baileys cheesecake, rocky road cheesecake to raspberry cheesecake and more!
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Toblerone Cheesecake
Ingredients
- 185 g chocolate ripple biscuits or any plain chocolate biscuit
- 30 g (1/4 cup) almond meal ground almonds
- 100 g butter melted
- 750 g cream cheese room temperature
- 165 g (3/4 cup) caster sugar superfine sugar
- 180 ml (3/4 cup) thickened cream heavy cream
- 350 g Toblerone chocolate or substitute with regular milk or dark chocolate
- 2 tsp 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 fold 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
- Arnott’s Chocolate Ripple biscuits (or any plain sweet chocolate biscuit) – these are known as cookies in the US. You can substitute with Oreos if you prefer.
- ground almonds (almond meal) – you can ground your own almonds or buy almond meal.
- butter – either salted or unsalted butter is suitable for this recipe.
- cream cheese – I recommend using full fat Philly cream cheese (or a similar brand). Full fat cream cheese gives the BEST taste and texture.
- caster sugar – also known as superfine sugar.
- thickened cream – also known as heavy or whipping cream.
- Toblerone chocolate (plus extra for grating) – if you can’t buy Toblerone chocolate, you can use regular milk or dark chocolate.
- gelatine (*optional – see tips below) – I highly recommend using gelatine as it will ensure your cheesecake holds it’s shape and texture when removed from the fridge (perfect for a party!)
- for a smooth cheesecake, ensure all ingredients are at room temperature before starting.
- use a 23cm round springform pan and grease and line the base and sides with baking paper.
- If you would prefer a firmer cheesecake, then I suggest using dissolved gelatine powder in this recipe.
- Dissolving gelatine – place 2 tsp of gelatine powder into a small bowl filled with 1/4 cup lukewarm water. Place that small bowl into a large bowl and fill the larger bowl with boiling water (do not allow the boiling water to enter the smaller bowl). Allow the boiling water to slowly heat the smaller bowl and dissolve the gelatine (this will take a couple of minutes).
- Melting the chocolate – if using a microwave, melt in a microwave-safe bowl for 3 minutes on 50% power, stirring every 30 seconds until melted. If using a Thermomix, grate for 5 seconds Speed 8, scrape down the sides, then melt for 3 minutes, 50 degrees, Speed 2 (or until melted).
- If you choose not to use gelatine in this recipe you’ll have a softer textured cheesecake that will need to remain in the refrigerator up until serving.
- Chill the cheesecake in the fridge for a minimum of 6 hours before serving (or overnight).
- Consume within 3 days.
- You can freeze the cheesecake as a whole or in individual portions. Wrap in a layer of plastic wrap and then a layer of foil and freeze for up to 1 month.
Thank you!! Can’t wait to try this for Xmas 🙂
Enjoy!!! xx
My 14 year old son made this in the thermo for Christmas dessert. It was deliciously sweet!
Yay! That’s so great to hear!
Just started baking love the no bake cheesecakes
Yay!