No-Bake Toblerone Cheesecake!

Creamy Chocolatey Toblerone Cheesecake, with a Buttery Biscuity Base – and its No-Bake!

After the downright and utter success of my No-Bake Caramel Rolo Cheesecake and my No-Bake Chocolate Orange Cheesecake I realised I had to experiment on more ‘branded’ chocolate cheesecakes that SO many people are asking for.. such as this beauty. I literally cannot count how many people have asked for this recipe so I hope its okay!

I decided that it was easy to use a Chocolate base flavour for the Cheesecake as it would suit the flavour of the Toblerone, and Chocolate is super yummy anyway! I loved that in my No-Bake Caramel Rolo Cheesecake it had chopped up Rolo’s running through it so that seemed entirely appropriate for this Cheesecake as well and OH MY it worked so damn well! I might’ve eaten a good fewww spoonfuls of the mixture before it went on the Cheesecake Base to set… my bad!

I couldn’t resist another Cheesecake purely because of the amount of requests for them, and I have even more planned. The thing I adore about Toblerone is that I ate an insane amount of this when I was on holiday in Switzerland (funnily enough) as going up mountains and going walking/trekking every day was making me so light headed and such as that the Chocolate was the perfect pickmeup. (This was my excuse anyway.)

This cheesecake has a delightful Buttery Biscuit Base, topped with a creamy and YUMMY Toblerone cheesecake filling, and decorated with even more – whats not to like?! Please try this recipe and let me know what you think! 🙂

This recipe serves 10-12! 

Ingredients

Biscuit Base
– 300g Digestives/Graham Crackers
– 150g Butter, Melted

Cheesecake Filling
– 225g Milk Chocolate
– 500g Full Fat Cream Cheese
– 125g Icing Sugar
– 1tsp Vanilla Extract
– 300ml Double Cream
– 200g-300g Toblerone, Chopped

Decoration
– Melted Chocolate
– Whipped Cream (150ml double cream + 2tbsp icing sugar)
– Toblerone

Method

1) To Make the Biscuit Base – Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well. Tip into a 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

2) For the Cheesecake Filling – Melt the Milk Chocolate in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted – leave to cool slightly whilst doing the rest.

3) With an electric mixer (I used my KitchenAid) Mix the Cream Cheese, Icing sugar and Vanilla together until smooth – pour in the melted double chocolate and beat till smooth. Pour in the liquid double cream and continue to Whip the Mixture until it is starting to thicken a lot like a Mousse does!

4) Chop up the Toblerone and fold through the cheesecake mix – pour onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 4-5 hours, or preferably over night!

5) To decorate the Cheesecake – Remove the cheesecake from the tin, and decorate with some melted chocolate, whipped cream, and some extra Toblerone!

NOTE

If it looks like your cheesecake isn’t setting, or its a but sloppy, or you’re even not sure.. try it anyway. Try to set the mix anyway! If it still doesn’t set, freeze it and have an Ice Cream Cheesecake!

Tips and Ideas

I recommend using a 8″/20cm Deep Springform Tin in this recipe!

If you’re a fan of the Almond flavour of the Toblerone, you can add 50g or so of blitzed almonds to the base so you have a more increased flavouring!

I always set my cheesecakes in the fridge overnight otherwise they risk being a little runny still and slipping off the biscuit base but if you want to risk it then go for it! If you think its not setting, 99% of the time its because you didnt whip it enough! 🙂 I would also 100% recommend using Full-Fat cream cheese and cream if you’re going to be taking it out of a tin, and not setting it in cups for example as it needs the fat content to set! 

This Cheesecake will last covered in the fridge for 3 days!

ENJOY!

Find my other Cheesecake Recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.

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37 comments

  1. I have made the Toblerone cheesecake, my guests and i loved it!!! It’s a keeper!
    Next time i’am going to make the biscuit base a little bit thinner.

  2. Hi… Could you use this reciepe and change the chocolate to a Yorkie bar instead??
    Your giving me such inspiration for a bake! Or non bake in this case?

  3. Hi
    Looks so so delicious.
    If I wanted to add some baileys here would it affect the finished product, as in would it be too runny or any ideas how much baileys I could put into it without it being affected.
    Many thanks

  4. I made this yesterday for a thanksgiving meal at a friends house – it was an absolute hit! Possibly the tastiest cheesecake I’ve ever had 🙂 Thanks Jane.

    1. If it was ‘for ages’ you over did it.. you can’t whip it endlessly as it’ll revert back to liquid. If it was once you added the chocolate, the chocolate was far too hot as it should thicken it, not melt it.

  5. This looks amazing! Cant wait to try it! Can we use 400 gms of cream cheese or using mascarpone will make it better?

      1. Is there any benefit using mascarpone over cream cheese? Is it just the flavour of the setting qualities?
        Thanks for your help 🙂

  6. I never did a “no bake” cheesecake before, but I tried your recipe because it LOOKS AMAZING!!!!! I can’t wait to taste it tomorrow. Thank you for sharing!! <3

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