No Bake Toblerone Cheesecake
Indulge in pure dessert decadence with this No Bake Toblerone Cheesecake, a showstopping treat that combines creamy, chocolatey goodness with effortless preparation. Featuring a buttery digestive biscuit crust, a velvety cream cheese filling infused with melted Toblerone, and a final flourish of chopped Toblerone pieces, this cheesecake is the perfect no-bake dessert for entertaining or satisfying a sweet tooth. With just 25 minutes of prep time and no baking required, this rich and luxurious dessert sets perfectly in the fridge, making it an ideal make-ahead option. Whether served at a dinner party or enjoyed as a cozy treat, this no-bake cheesecake delivers irresistible flavor and texture in every bite.
Get More Healthy Recipes with SnapCalorie
Recipe Information
Ingredients
- 200 grams Crushed digestive biscuits or graham crackers
- 100 grams Unsalted butter, melted
- 500 grams Cream cheese, softened
- 100 grams Sugar (granulated or powdered)
- 250 milliliters Whipping cream, cold
- 200 grams Toblerone chocolate, melted and slightly cooled
- 50 grams Toblerone chocolate, chopped (for topping)
Instructions
Place the digestive biscuits or graham crackers into a food processor and blitz until they are fine crumbs. Alternatively, you can crush them by hand using a rolling pin inside a ziplock bag.
Transfer the crushed biscuits to a bowl, add the melted butter, and mix until the mixture resembles wet sand.
Press the biscuit mixture firmly into the base of an 8-inch (20 cm) springform pan to form an even crust. Use the back of a spoon or the bottom of a flat glass for this step. Refrigerate the crust while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy using a hand or stand mixer.
In a separate bowl, whip the cold whipping cream until it forms firm peaks.
Gently fold the whipped cream into the cream cheese mixture until well combined and fluffy.
Pour the melted Toblerone chocolate into the cream mixture and fold it in until evenly incorporated.
Remove the crust from the refrigerator and pour the Toblerone cheesecake filling over the crust. Smooth the top with a spatula.
Refrigerate the cheesecake for at least 6 hours or overnight to allow it to set properly.
Once set, carefully run a knife around the edge of the cheesecake and release it from the springform pan.
Sprinkle the chopped Toblerone chocolate over the top of the cheesecake as a garnish.
Slice and serve chilled. Enjoy your no-bake Toblerone cheesecake!
Nutrition Facts
Calories |
6045 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 469.1 g | 601% | |
| Saturated Fat | 284.7 g | 1424% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1121 mg | 374% | |
| Sodium | 2698 mg | 117% | |
| Total Carbohydrate | 427.0 g | 155% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 302.0 g | ||
| Protein | 66.8 g | 134% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1282 mg | 99% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1730 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
