5 Reasons You’ll Love This Recipe
- No Oven Needed: Skip the hassle of baking—this recipe sets in the fridge, making it ideal for hot days or when you’re short on time.
- Rich Chocolate Flavour: Made with real Toblerone, this no-bake Toblerone cheesecake has a delightful blend of creamy chocolate, honey, and almond nougat flavours.
- Simple Ingredients: You only need a handful of pantry and fridge staples to create this indulgent dessert.
- Perfect Make-Ahead Dessert: Prepare this cheesecake the night before your event, giving you more time to relax and enjoy the day.
- Visually Stunning: The Toblerone pieces and optional chocolate drizzle make this dessert look professional without the effort.
5 Top Tips for Making the Perfect No-Bake Toblerone Cheesecake
- Crush Biscuits Evenly: Use a food processor for fine crumbs or a rolling pin for a bit of texture. Make sure the base is compact and evenly pressed into the pan.
- Use Room-Temperature Cream Cheese: Allow the cream cheese to soften slightly before mixing to ensure a smooth, lump-free filling.
- Whip the Cream Properly: Whisk the double cream to soft peaks—it should hold its shape but still have a slight droop. Over-whipped cream can make the filling too dense.
- Cool the Chocolate: Let the melted Toblerone cool slightly before folding it into the cream cheese mixture. Hot chocolate can cause the filling to split.
- Chill Thoroughly: Patience is key! Chill the cheesecake for at least 4 hours, but overnight is best to ensure it sets perfectly.
Storage Advice
- Fridge: Store the cheesecake in an airtight container or cover it with cling film in the fridge. It will stay fresh for up to 4–5 days.
- Freezer: You can freeze the cheesecake (without decorations) for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the fridge before serving.
- Pro Tip: If freezing, wait to add the Toblerone garnish and drizzle until after it’s thawed for the best presentation.
Ingredients You’ll need
For the Base:
- 250 g digestive biscuits or graham crackers
- 100 g unsalted butter melted
For the Cheesecake Filling:
- 200 g Toblerone Chocolate
- 500 g full-fat cream cheese
- 100 g icing sugar powdered sugar, sifted
- 270 ml double cream (heavy cream)
For the Topping:
- 50 g dark or milk chocolate melted (optional, for drizzle)
- Reserved Cheesecake filling
- Additional Toblerone Chocolate pieces for garnish
How to make No-Bake Toblerone Cheesecake
Make the Base
- Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and bashing with a rolling pin.
- Mix the biscuit crumbs with the melted butter until fully combined.
- Press the mixture into the base of a 20cm (8-inch) springform pan to form an even layer. Use the back of a spoon or the base of a glass to smooth it down.
- Set aside whilst you make the cheesecake filling.
Prepare the Cheesecake Filling
- Melt 200g of Toblerone chocolate in the microwave (30 second bursts until it all melts).
- Beat the cream cheese and icing sugar together in a large bowl until smooth.
- In a separate bowl, whisk the double cream to soft peaks.
- Fold the melted chocolate into the cream cheese mixture until fully combined.
- Gently fold the whipped cream into the chocolate and cream cheese mixture until smooth and well incorporated.
Assemble the Cheesecake
- Spoon the cheesecake filling over the chilled biscuit base. Smooth the top with a spatula or the back of a spoon.
- Chill in the fridge for at least 4 hours, preferably overnight, until set.
Decorate
- Once set, carefully remove the cheesecake from the springform pan.
- Drizzle melted chocolate over the top if desired.
- Garnish with reserved cheesecake filling swirls and slices of Toblerone chocolate around the edges.
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Terry’s Chocolate Orange Cheesecake – Terry’s Chocolate Orange Cheesecake – My Simple Eats
Toblerone Cheesecake
This no-bake Toblerone cheesecake is a rich and creamy dessert with a crunchy biscuit base, filled with Toblerone-infused cheesecake and topped with indulgent chocolate accents.
Ingredients
Method
Make the Base
- Crush the digestive biscuits into fine crumbs using a food processor or by placing them in a sealed bag and bashing with a rolling pin.
- Mix the biscuit crumbs with the melted butter until fully combined.
- Press the mixture into the base of a 20cm (8-inch) springform pan to form an even layer. Use the back of a spoon or the base of a glass to smooth it down.
- Set aside whilst you make the cheesecake filling.
Prepare the Cheesecake Filling
- Melt 200g of Toblerone chocolate in the microwave (30 second bursts until it all melts).
- Beat the cream cheese and icing sugar together in a large bowl until smooth.
- In a separate bowl, whisk the double cream to soft peaks.
- Fold the melted chocolate into the cream cheese mixture until fully combined.
- Gently fold the whipped cream into the chocolate and cream cheese mixture until smooth and well incorporated.
Assemble the Cheesecake
- Spoon the cheesecake filling over the chilled biscuit base. Smooth the top with a spatula or the back of a spoon.
- Chill in the fridge for at least 4 hours, preferably overnight, until set.
Decorate
- Once set, carefully remove the cheesecake from the springform pan.
- Drizzle melted chocolate over the top if desired.
- Garnish with reserved cheesecake filling swirls and slices of Toblerone chocolate around the edges.
