Toblerone Chocolate Cheesecake
Indulge in pure chocolate bliss with this no-bake Toblerone Chocolate Cheesecake, the ultimate dessert for any chocoholic! Featuring a buttery digestive biscuit base, a rich and creamy filling infused with melted Toblerone, and a luscious topping of chopped Toblerone pieces, this cheesecake is a luxurious treat that’s surprisingly easy to make. With just 25 minutes of prep time and no need to turn on the oven, this decadent dessert combines smooth cream cheese, lightly whipped double cream, and a touch of vanilla for a silky texture that’s utterly irresistible. Perfect for dinner parties, celebrations, or simply satisfying your sweet tooth, this cheesecake can be made ahead, setting beautifully in the fridge overnight for a fuss-free finale. Each bite offers the iconic almond nougat crunch of Toblerone paired with creamy cheesecake perfection!
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Recipe Information
Ingredients
- 200 grams digestive biscuits
- 75 grams unsalted butter, melted
- 500 grams cream cheese, softened
- 300 grams Toblerone chocolate, melted
- 100 grams caster sugar
- 200 milliliters double cream, lightly whipped
- 1 teaspoon vanilla extract
- 100 grams Toblerone chocolate, roughly chopped (for topping)
Instructions
Grease and line the base of a 20cm (8-inch) springform cake tin with parchment paper.
Place the digestive biscuits in a food processor and pulse until finely crushed. Alternatively, place the biscuits in a plastic bag and crush them with a rolling pin.
In a medium bowl, mix the crushed biscuits with the melted butter until the mixture resembles wet sand.
Press the biscuit mixture into the base of the prepared cake tin, spreading it out evenly. Use the back of a spoon to flatten it firmly. Chill in the refrigerator for 10 minutes while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and caster sugar together until smooth and creamy.
Add the melted Toblerone chocolate and vanilla extract to the cream cheese mixture. Mix until fully incorporated.
Gently fold the whipped double cream into the mixture until smooth and well combined.
Pour the cheesecake filling onto the chilled biscuit base, smoothing the top with a spatula.
Sprinkle the chopped Toblerone over the top of the cheesecake for decoration.
Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, to set properly.
Once set, carefully remove the cheesecake from the tin, slice, and serve.
Nutrition Facts
Calories |
6644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 493.0 g | 632% | |
| Saturated Fat | 299.8 g | 1499% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 1090 mg | 363% | |
| Sodium | 3084 mg | 134% | |
| Total Carbohydrate | 505.1 g | 184% | |
| Dietary Fiber | 14.6 g | 52% | |
| Total Sugars | 394.5 g | ||
| Protein | 76.8 g | 154% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1585 mg | 122% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 1860 mg | 40% | |
*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.
