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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 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!
- 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!
Find my other Cheesecake Recipes on my Recipes Page!
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