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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 3 votes
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Course: Dessert
Cuisine: American
Keyword: Toblerone Cheesecake
Prep Time: 20 minutes
Chilling time: 6 hours
Total Time: 6 hours 20 minutes
Servings: 16 serves
Calories: 510kcal

Equipment

  • Beaters, stand-mixer or Thermomix
  • Food processor or Thermomix

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 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).

Video

Notes

RECIPE NOTES & TIPS
Ingredients Info: 
  • 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!)
More 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 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 ¼ 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.

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