Toblerone Cheesecake
Indulge in the ultimate no-bake dessert with this decadent Toblerone Cheesecake, a showstopping treat that combines the velvety creaminess of a classic cheesecake with the rich, nutty goodness of Toblerone chocolate. Featuring a buttery digestive biscuit crust and a luscious filling of smooth cream cheese, fluffy whipped cream, and melted Toblerone, this easy-to-make cheesecake is a chocolate lover's dream. Topped with chopped Toblerone pieces for an extra touch of crunch and elegance, it’s the perfect crowd-pleaser for any special occasion. With just 30 minutes of prep time and no baking required, this dessert delivers maximum flavor with minimum effort. Treat your guests—or yourself—to a slice of this irresistible Toblerone Cheesecake, served chilled for the ultimate indulgence.
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Recipe Information
Ingredients
- 200 grams digestive biscuits (or graham crackers)
- 100 grams unsalted butter, melted
- 500 grams cream cheese, softened
- 100 grams caster sugar
- 1 teaspoon vanilla extract
- 300 ml double cream (heavy cream)
- 200 grams Toblerone chocolate, melted
- 50 grams Toblerone chocolate, chopped for garnish
Instructions
Grease and line the base of a 23cm (9-inch) springform pan with parchment paper.
Place the digestive biscuits in a food processor and blitz into fine crumbs. Alternatively, place the biscuits in a ziplock bag and crush them with a rolling pin.
In a bowl, mix the biscuit crumbs with the melted butter until fully combined. Press the mixture firmly into the base of the prepared pan to create the cheesecake crust. Chill in the fridge for 15–20 minutes while you prepare the filling.
In a large bowl, beat the cream cheese, caster sugar, and vanilla extract together until smooth using an electric hand mixer or stand mixer.
In a separate bowl, whip the double cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Melt the Toblerone chocolate in a heatproof bowl set over a pan of simmering water, or microwave in 20-second intervals, stirring after each interval, until smooth. Allow the melted chocolate to cool slightly.
Fold the cooled melted Toblerone chocolate into the cream cheese mixture until fully incorporated and creamy.
Pour the filling over the chilled biscuit base, spreading it evenly with a spatula. Smooth the top.
Refrigerate the cheesecake for at least 6 hours or overnight to set completely.
Once set, carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
Garnish the top with chopped Toblerone chocolate for decoration. Slice and serve chilled.
Nutrition Facts
Calories |
6242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 476.9 g | 611% | |
| Saturated Fat | 279.2 g | 1396% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1188 mg | 396% | |
| Sodium | 2931 mg | 127% | |
| Total Carbohydrate | 428.4 g | 156% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 314.4 g | ||
| Protein | 68.9 g | 138% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1372 mg | 106% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1776 mg | 38% | |
*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.
