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
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
Instructions
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.