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 7 votes

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Course: Dessert

Cuisine: American

Prep Time: 20

Chilling time: 6

Total Time: 6 20

Servings: serves

Calories: 510kcal

Cost: $10

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).

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).

RECIPE NOTES & TIPS

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.)