Toblerone Cheesecake

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

A chocolate Toblerone cheesecake topped with grated chocolate on a cake plate.

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.

A slice of Toblerone chocolate cheesecake topped with grated chocolate.

What You Need

*Please scroll to the recipe card at the bottom for ingredient quantities and tips

For the base: 

For the filling:

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

The ingredients for a Toblerone no-bake cheesecake.

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. 

Melted butter, cookie crumbs and ground almonds in a bowl.

Chocolate crumbs being pressed into a springform tin.

The base of a chocolate cheesecake.

Step 2 – Beat the cream cheese and caster sugar

Beat until smooth and creamy.

Cream cheese and caster sugar in a bowl.

Cream cheese and caster sugar beaten together until smooth and creamy.

Step 3 – Beat through the remaining ingredients

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

Melted Toblerone being poured into a cheesecake bowl.

Creamy chocolate cheesecake mixture in a bowl.

Step 4 – Pour into the tin and refrigerate

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

A chocolate cheesecake in a spingform tin.

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. 

A chocolate no-bake cheesecake.

VIDEO: How To Make Toblerone Cheesecake

A half-eaten piece of Toblerone cheesecake.

More No-Bake Cheesecake Recipes

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

A collage of no bake cheesecake recipes.

 

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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!

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: 16 serves
Calories: 510kcal

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

Calories: 510kcal | Carbohydrates: 40g | Protein: 6g | Fat: 39g | Saturated Fat: 22g | Cholesterol: 80mg | Sodium: 259mg | Potassium: 189mg | Fiber: 2g | Sugar: 33g | Vitamin A: 951IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 2mg
Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

2 thoughts on “Toblerone Cheesecake”

  1. Dani says:

    Thank you!! Can’t wait to try this for Xmas 🙂

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