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! However, using Toblerone Chocolate takes it to an entirely new epic level!

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 number 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 pick-me-up. (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 – what’s not to like?! Honestly, the actual Toblerone flavour is one of my favourite things on the planet, so it all together in a cheesecake mix is heaven on earth.

The crunch from the really easy to make biscuit base, and then the smooth yet crunchy cheesecake filling from the chunks of the Toblerone is really delicious. You can, of course, leave the chunks of the Toblerone out of the mix and just stick with the melted bit, or vice versa!

Recipe Updated December 2018 – The best thing about this recipe, is the fact that it was delicious. However, I have updated it slightly! I decided to use melted Toblerone in the mix, instead of just milk chocolate, as I had so much Toblerone to use up!

The rest of the Cheesecake REcipe has basically stayed the same, but if you are after the original, it’s in the notes section of the recipe below! I really hope you love this recipe as much as I, and all my taste testers do! Enjoy! x

5 from 2 votes
Toblerone Cheesecake!
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

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

Course: Dessert
Cuisine: Cheesecake
Keyword: Christmas, Toblerone
Servings: 14 Slices
Calories: 512 kcal
Author: Jane's Patisserie
Ingredients
Biscuit Base
  • 300 g Digestives
  • 150 g Unsalted Butter (melted)
Cheesecake Filling
  • 200 g Toblerone (melted)
  • 500 g Full-Fat Cream Cheese
  • 125 g Icing Sugar
  • 1 tsp Vanilla Extract
  • 300 ml Double Cream
  • 200-300 g Toblerone (chopped)
Decoration
  • 150 ml Double Cream
  • 2 tbsp Icing Sugar
  • 50 g Milk Chocolate (melted)
  • Toblerone Pieces
  • Sprinkles
Instructions
For the Biscuit Base!
  1. 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. 

  2. Tip into an 8″/20cm Deep Springform Tin and press down firmly – chill in the refrigerator whilst you do the rest!

For the Cheesecake Filling!
  1. Melt the 200g Toblerone 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.

  2. With an electric mixer (I used my KitchenAid) Mix the Cream Cheese, Icing sugar and Vanilla together until smooth!

  3. Pour in the melted Toblerone and beat till smooth. 

  4. Pour in the liquid Double Cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does!

  5. 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!

For the Double Cream!
  1. Remove the cheesecake from the tin, and decorate with some melted chocolate, whipped cream (Double Cream & Icing Sugar), and some extra Toblerone and Sprinkles!

Recipe Notes
  • I recommend using an 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 it's not setting, 99% of the time its because you didn't 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!
  • If it looks like your cheesecake isn’t set, or it's a bit 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!
  • The differences for the up-to-date version vs the original is the original used 225g melted Milk Chocolate in the mix rather than Toblerone, otherwise, its the same! 
Nutrition Facts
Toblerone Cheesecake!
Amount Per Serving
Calories 512 Calories from Fat 351
% Daily Value*
Total Fat 39g 60%
Saturated Fat 22g 110%
Cholesterol 106mg 35%
Sodium 232mg 10%
Potassium 146mg 4%
Total Carbohydrates 37g 12%
Dietary Fiber 1g 4%
Sugars 25g
Protein 4g 8%
Vitamin A 24.4%
Vitamin C 0.2%
Calcium 6.7%
Iron 7.4%
* Percent Daily Values are based on a 2000 calorie diet.

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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51 comments


  1. I made this for dessert yesterday and everyone loved it……even my husband and daughter who aren’t cheesecake lovers. Going to my sisters next year for Christmas dinner …only on the condition I make this for dessert, but I can guarantee I’ll be making it many times before then .Thank you for a fab receipe


  2. Could this recipe also work using white chocolate Toblerone instead? It’s my boyfriends favourite and I’m sure we’ll have plenty to use after Christmas!! I know white chocolate can be a bit more awkward sometimes.
    Thanks, Abbie x

    1. I have never personally tried it, but I don’t see why it wouldn’t work?! Just make sure the other ingredients are more towards room temperature compared to fridge cold so that it has less chance of the chocolate seizing!

  3. Made this for a bbq and everyone went crazy for it!! Sooooo easy to make. Whipped the filling for a nice long time and it was perfect. Bloomin massive!!

  4. Hi just wondering if this cheesecake could be made into individual cheesecakes in a muffin tin? I’m wanting to make it for a family members birthday but having to have it in the car for a 4 hr journey and a huge cheesecake wouldn’t fit in my cooler box. Any advice? Thanks x

  5. Hi Jane, am making this as a surprise for a friends wedding, how long is it ok to leave set up in the room before it will melt/fall apart

    1. You would have to leave it in the fridge for as long as possible as its a dairy dessert so shouldn’t be kept out for too long anyway. I would say absolutely maximum would be an hour, if the room isn’t hot.

  6. Hi I am going to be making this in a couple of days and since Toblerone is a almond based chocolate bar do you think adding almond extract to the biscuit base will go with the cream cheese filling?

  7. 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.

  8. 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?

  9. 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

  10. 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.

  11. 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 🙂

  12. 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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