June 18, 2015
No-Bake Toblerone Cheesecake!
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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
- 300 g digestives
- 150 g unsalted butter (melted)
- 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)
- 150 ml double cream
- 2 tbsp icing sugar
- 50 g milk chocolate (melted)
- Toblerone pieces
For 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 an 8″/20cm deep springform tin and press down firmly – chill in the refrigerator whilst you do the rest!
For the Cheesecake Filling!
- 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.
- With an electric mixer (I used my KitchenAid) mix the cream cheese, icing sugar and vanilla together until smooth!
- Pour in the melted Toblerone and beat until 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!
- 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!
- Remove the cheesecake from the tin, and decorate with some melted chocolate, whipped cream (double cream & icing sugar), and some extra Toblerone and sprinkles!
- 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!
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Would this work with White Toblerone?
Yes absolutely! Enjoy! x
Just made it for my brother in laws birthday party, couldn’t resist making a mini one to keep, it is the most delicious cheesecake I have EVER had. Thank you, keep the recipes coming.
Hi Jane. I have made this today and used the mini toblerones instead of chopping up a large block. Less chopping and you get a variety in the mix. It’s in the fridge setting so will hopefully be OK.
I’m making this for my boyfriend’s birthday this week – he’s a massive fan of Lotus Biscoff!
Do you think you could use them for the base in lieu of digestives?
Yess that would work well! I would use 100g of butter for the base x
I am making the toblerone cheesecake this week and wondered can i use full fat mascarpone instead of Philidelphia or will it be too sweet with the melted and chopped up toblerone?
It would definitely be sweeter, but it would still be tasty and work! X
Hi Jane, I have made the toblerone cheese cake before with success and want to take one to my daughters for boxing day. I was wondering if it freezes ok so I can make it in advance. if so how should I wrap it.
Im planning to make one of your cheesecakes a week in advance before my birthday party, can you freeze these ok? They look so yummy! Thanks!
Jessica from New Zealand
Hi this is in my fridge setting for our pud tonight!! Just wondering if I can freeze then defrost some of it for another day as there is only 3 of us in the house!! (That’s unless we end up on a mass pig out!!)
Thanks in advance x
Yes you can! I often do myself x
Thank you. And thank you for your yummy but easy to make recipes. Next is double decker cookies to take on holibobs.
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
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
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!
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!!
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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
Yeah that would work! You can make them into individual ones, or into cupcake cases for example 🙂
Hi Jane!If i use less cream cheese will it be too runny?i only have 300gr will it be an issue?is it gonna come together anyway?
I would still use the correct amount as its proportioned correctly.
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
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.
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?
I think that would be nice! I often use actual almonds in the base as well.
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.
[…] No-bake Toblerone Cheesecake! – Jane’s Patisserie […]
Any reason the recipe has changed from Half Mascarpone and half cream cheese to just cream cheese?
Just preference ?
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?
Yes you could indeed!! x
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.
Hiya – I do have a baileys cheesecake recipe so take a look at that for an idea 🙂
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.
Oh yay! I am so glad! Happy Thanksgiving for yesterday!
My batter became too liquidy when I added melted chocolate. I whipped it in a free standing mixer for ages but no luck.
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.
This looks amazing! Cant wait to try it! Can we use 400 gms of cream cheese or using mascarpone will make it better?
It won’t really make a difference, it just MUST be full-fat!
Is there any benefit using mascarpone over cream cheese? Is it just the flavour of the setting qualities?
Thanks for your help 🙂
The taste is different, but as long as its full fat it honestly doesn’t matter which one for this recipe.
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
Ohhh Yayyyy!! I am so glad you like it so much! Thank you!
Making this on the weekend
[…] Recipe from Jane’s Pattiserie blog, the ‘No-Bake Toblerone Cheesecake’ […]
[…] have just eaten an obscene amount of my own creation of Jane’s Patisserie’s No Bake Toblerone Cheesecake. And, I am contemplating another […]
I just made it and it is a keeper! Nice
Yay! I’m so glad you like it! 🙂
Making it today! Looks lovely!
I hope you like it!! 🙂
[…] procedure for her No-Bake Malt Chocolate Cheesecake, deviating every here and there to the No-Bake Toblerone Cheesecake. I totally would have made a Toblerone Cheesecake IF I had been able to get hold of the necessary […]
Fab recipe. Turned out perfectly. Just made my second one in a fortnight because it was my guests choice!
Ohh YAY! That makes me so happy!! ?
Made Lemon Posset tart too, delicious!
Oh. My. Gosh. ❤️❤️❤️
Hehee thankyou!! ☺️?
This looks awesome!
Never thought I’d see Toblerone and cheesecake in the same title. Looks awesome!
Haha thanks! It’s the best combination!