Name: Toblerone Cheesecake
Prep time: 20 min
Total time: 380 min
Yield: 16 serves
Ingredients: 185 g chocolate ripple biscuits (or any plain chocolate biscuit); 30 g (1/4 cup) ground almonds (almond meal); 100 g butter (melted); 750 g cream cheese (room temperature); 165 g (3/4 cup) caster sugar; 180 ml (3/4 cup) thickened cream; 350 g Toblerone chocolate; 3 tsp gelatine (optional - see notes (dissolved in ¼ cup water, cooled)); 150 g Toblerone chocolate (extra, for grating over the top)

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A deliciously 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 recipe card at the bottom for ingredient quantities and tips

For the base:

Arnott’s Chocolate Ripple biscuits (or any plain sweet chocolate biscuit)
ground almonds (almond meal)
butter

For the filling:

cream cheese
caster sugar
thickened cream
Toblerone chocolate (plus extra for grating)
gelatine (*optional – see tips below)

How To Make Toblerone Cheesecake

*Please scroll to the recipe card at the bottom for full details and tips

Step 1 – Make the base

Combine the ingredients together and press firmly into the base of the tin.

Step 2 – Beat the cream cheese and caster sugar

Beat until smooth and creamy.

Step 3 – Beat through the remaining ingredients

Beat through the cooled melted Toblerone, cream and gelatine (optional – see notes below).

Step 4 – Pour into the tin and refrigerate

After 15 minutes, top with extra grated Toblerone and place back into the fridge.

FAQ & 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 cookie. If you can’t buy these, you can substitute them with any plain sweet chocolate cookie you like.
If you would prefer a firmer cheesecake, then I suggest using dissolved gelatine powder in this recipe. To dissolve the 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 gelatine bowl and dissolve the gelatine (this will take a couple of minutes).
If you choose not to use gelatine in this recipe (which is absolutely fine!) 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.

VIDEO: How To Make Toblerone Cheesecake

More No-Bake Cheesecake Recipes

If you love cheesecakes as much as I do, check out these yummy recipes!

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Toblerone Cheesecake

A deliciously smooth and creamy no-bake Toblerone Cheesecake that takes just 20 minutes to prepare! This is the perfect chocolate dessert!

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: Cheesecake

Keyword: Toblerone Cheesecake

Prep Time: 20 minutes

Chilling time: 6 hours

Total Time: 6 hours 20 minutes

Servings: serves

Calories: 510kcal

Author: Lucy - Bake Play Smile

Ingredients

185 g chocolate ripple biscuits or any plain chocolate biscuit
30 g (1/4 cup) ground almonds almond meal
100 g butter melted
750 g cream cheese room temperature
165 g (3/4 cup) caster sugar
180 ml (3/4 cup) thickened cream
350 g Toblerone chocolate
3 tsp gelatine optional - see notes (dissolved in ¼ cup water, cooled)
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 ground almonds 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 cooled gelatine (optional) to the 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 groujnd almonds and mix on Speed 8, 10 seconds. Scrape down the sides of the bowl and mix for a futher 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 the Thermomix bowl. Mix on Speed 4 until smooth and creamy.
Add the melted (and cooled) Toblerone, cream and dissolved gelatine (optional) 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

RECIPE NOTES & 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 cookie. If you can't buy these, you can substitute them with any plain sweet chocolate cookie you like.
If you would prefer a firmer cheesecake, then I suggest using dissolved gelatine powder in this recipe. To dissolve the 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 gelatine bowl and dissolve the gelatine (this will take a couple of minutes).
If you choose not to use gelatine in this recipe (which is absolutely fine!) 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.

Nutrition

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Toblerone Cheesecake