If you're a proper chocolate lover, this No-Bake Toblerone Cheesecake is the dessert that makes people go quiet at the table. Rich milk chocolate, nuggets of almond nougat, a buttery biscuit base and a glossy chocolate ganache on top - it's indulgent in the best possible way. This Toblerone Cheesecake is one of those special occasions desserts that looks like it belongs in a glass cabinet at a fancy patisserie, yet it's a surprisingly simple cheesecake recipe to make at home.
And the best bit? No oven. No water bath. No stress.
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Why This Toblerone Cheesecake Recipe Works
There are baked cheesecake recipes and then there are no-bake cheesecakes that feel just as luxurious. This one sits firmly in the second category.
The magic comes from melted Toblerone folded into a creamy cheesecake filling made with full-fat cream cheese and double cream. Because Toblerone chocolate contains honey and almond nougat, it adds flavour and texture in one go. You get those tiny pieces of honey and nougat running through the filling - which means every slice feels a little bit special.
It's also a brilliant make-ahead dessert. In fact, I prefer it the next day when everything has fully set and the flavours have settled. If you're planning for Christmas, Easter or birthdays, this creamy Toblerone cheesecake is your friend.
Equipment Needed
To make this Toblerone Cheesecake recipe, you will need:
- Food Processor (optional). We use our Kenwood Food Processor to make the biscuit base, but you can easily crush biscuits with the end of a rolling pin.
- 7in (18cm) springform tin
- Acetate Tape
- Large bowl for making the cheesecake filling in.
- Offset Spatula
- Handheld Electric Mixer or a Stand Mixer fitted with a paddle attachment.
Ingredient Notes
Here are all the simple ingredients you'll need for this delicious Toblerone dessert recipe:
- Digestive biscuits. Classic British biscuit base. You can swap for graham crackers or graham cracker crumbs if you're elsewhere. A food processor makes life easy, but a rolling pin and determination work too.
- Unsalted butter. Melted butter binds the prepared crumb base. Don't reduce it - it's what keeps the biscuit base firm.
- Toblerone bars. Use good quality milk chocolate Toblerone. You'll need 200 g Toblerone for the filling plus extra for decoration. Chop into small pieces so it melts evenly.
- Full-fat cream cheese. This is non-negotiable. Room temperature cream cheese gives the smoothest texture. Light versions won't set properly without gelatine.
- Double cream (heavy cream). Heavy whipping cream thickens the filling when whipped. It replaces the need to bake cheesecakes entirely.
- Caster sugar or icing sugar. Just enough to balance the cocoa notes. Toblerone chocolate is already sweet.
- Optional extras. A splash of vanilla extract deepens flavour. You can also stir in extra chopped Toblerone for more texture.
Find ingredient quantities, detailed instructions and nutritional information in the recipe card at the bottom of the post.
Step-By-Step Method
1. Prepare the tin. Line the base of a springform tin with baking parchment. If you like sharp edges, line the sides of the pan with acetate.
2. Make the biscuit base. Blitz digestive biscuits in a food processor until fine crumbs form. Mix with melted butter until evenly coated. Press firmly into the prepared base using the back of a spoon. Chill for 20 minutes.
3. Melt the Toblerone. Break 200 g Toblerone into small pieces and melt gently in a small pot over barely simmering water or in short bursts in the microwave. Allow to cool slightly.
4. Make the filling. In a large bowl, whip cream cheese and sugar with an electric mixer until smooth. Add melted Toblerone and beat again until combined.
5. Add the cream. Pour in the double cream and whip until thick and mousse-like. The cream cheese mixture should hold soft peaks.
6. Fill and chill. Spoon the creamy cheesecake filling onto the biscuit base and smooth the top of the cheesecake. Bang it on the worktop a few times to remove any air bubbles. Chill for at least 4-5 hours, ideally overnight.
7. Make the ganache (optional but recommended). Melt extra Toblerone with a splash of heavy cream to create a chocolate ganache. Let it cool slightly before spreading over the top of the cake.
8. Decorate. Add Toblerone pieces, mini Toblerones or shards of the rest of the bar for drama.
Decorating Your Toblerone Cheesecake
You can keep it simple with extra chopped Toblerone on the top of the cheesecake, or go full showstopper.
- Swirls of whipped cream and Toblerone pieces
- Mini Toblerones standing upright
- A drizzle of melted chocolate
- A handful of crushed honeycomb
If you're making individual slices for a dinner party, clean cuts make all the difference. Dip a knife in hot water, wipe dry and slice cleanly. Repeat between each cut.
How To Remove Cheesecake From The Tin
Once set, unclip the springform tin carefully. If you didn't line the sides of the pan, run a thin knife along the edge of the pan first.
If the edges look slightly uneven, warm the blade of a knife in hot water and smooth gently around the sides of the pan for a polished finish.
Video
Storage & Freezing
Store in the fridge covered loosely with plastic wrap or in an airtight container for up to 4 days.
To freeze, wrap individual slices in aluminium foil, then place in an airtight container. Freeze for up to 3 months. Defrost overnight in the fridge.
For more information, visit How To Store Cheesecake in The Fridge? And How To Freeze It?
Recipe FAQs
There are two possible reasons why your cheesecake might not have set properly. First, it's crucial to ensure the cream is whipped slightly longer than usual, aiming for medium peaks rather than soft peaks, before incorporating it into the filling. However, be cautious not to overwhip the cream, as this can lead to it separating into butter and buttermilk.
Secondly, the setting time can vary depending on the temperature of your fridge. This no-bake Toblerone cheesecake recipe doesn't rely on any setting agents like eggs, corn flour, or gelatine. Instead, it requires sufficient chilling time to set properly. Patience is key - ideally, it's best to prepare the cheesecake a day ahead, allowing ample time for it to set before you decorate and serve it.
Yes, but make sure to wrap it first. If you keep it in the freezer for too long unwrapped, the texture will become gritty and unpleasant. It should take about 1-2 hours to set.
We cut our 8-inch Toblerone cheesecake into 10 portions. Each such portion is approximately 560 kcal.
Unfortunately, not. At least not without extra setting agents, like gelatine. Use full-fat cream cheese for best results.
Toblerone chocolate is a renowned Swiss milk chocolate that boasts a unique triangular shape with honey and almond nougat blended into the rich cocoa goodness, creating a distinctive and delightful treat.
More Cheesecake Recipes
If this Toblerone cheesecake recipe has you hooked, explore more cheesecake ideas below - from Biscoff Cheesecake to Ferrero Rocher Cheesecake and beyond. Delicious creations await. And honestly? Once you make this, Toblerone might never survive long enough in your cupboard again.
No-Bake Toblerone Cheesecake
Equipment
- Acetate Tape optional
- Food Processor optional
Ingredients
For Biscuit Base:
- 200 g (7 oz) digestive biscuits
- 80 g (3 oz) unsalted butter
For Cheesecake Filling:
- 400 g (14 oz) full-fat cream cheese
- 70 g (½ cups) caster sugar
- 200 g (¾ cups) double cream
- 200 g (7. oz) Toblerone chocolate
For The Toblerone Ganache Topping:
- 100 g (3.5 oz) Toblerone
- 100 g (½ cups) double cream
To Decorate:
- honeycomb
- Toblerone
Instructions
- Line a 7in (18 cm) springform cake tin base with a circle of baking parchment. If using, line the sides with clear acetate tape (it will help take the cheesecake out of the tin later, but you can do that simply by running a knife around the sides, so don't worry if you don't have any tape).
- Pulse the biscuits in a food processor until they turn into small crumbs (alternatively, you may bash the biscuits with the end of a rolling pin in a large bowl). Add the melted butter and pulse a few more times until well combined. Transfer the mixture into an 8″/20cm deep springform tin, press it down firmly to the bottom of the pan, and refrigerate while you prepare the filling.
- Melt the 200g Toblerone either in a bowl over a pan of gently simmering water, stirring gently, or microwave in short bursts until fully melted. Allow it to cool slightly.
- Using an electric handheld mixer, beat the room-temperature cream cheese and caster sugar together until smooth. Pour in the melted Toblerone and beat until the mixture is smooth and well combined. Then, pour in the liquid cream (unbeaten) and continue whipping until it thickens, resembling the texture of a chocolate mousse.
- Pour the cheesecake batter onto the biscuit base and spread it evenly with an offset spatula. Cover the springform pan and refrigerate the cheesecake for 4-5 hours, or ideally, overnight, to allow it to set.
- For the chocolate ganache, place the Toblerone chocolate in a heatproof bowl and melt it using either a bowl over a pan of gently simmering water or by microwaving in short bursts until fully melted. Add the cream and gently whisk until the mixture becomes glossy and smooth. Let it cool to room temperature. Spoon the ganache on top of the chilled cheesecake, spreading it to the edges and leaving some swirls and texture on top.
- For an extra touch, decorate the cheesecake with honeycomb and additional Toblerone chunks.
Video
Notes
Nutrition
Lauren Vavala Harris says
My son and I love Toblerone candy, but this is the first time we've made a dessert with it. This cheesecake is our new favorite - so good and it was fund to make too!
Ieva Greber says
Lauren, it is our favourite winter cheesecake too! So glad you tried and liked our recipe!
Beth says
This is just calling my name! I love how rich and decadent it is, and I REALLY love that it's no bake!
Gianne says
The no-bake recipe is so simple and quick to make. The combination of Toblerone and creamy cheesecake is pure heaven. It's definitely a must-try dessert!
Ieva Greber says
Thank you so much for such kind feedback, Gianne! So glad you liked it as much as we do 🙂
Michelle says
This is just amazing! I made this for a family gathering at the weekend and everyone loved it! Definitely a keeper.
Ieva Greber says
Thanks a lot, Michelle! 🙂
Toni says
My kids couldn't stop eating this!! Such an amazing dessert! Definitely a great addition to our holiday menu!
Angela says
What a great showcase for Toblerone. We enjoyed this recipe!
Tayler says
This is my new favorite cheesecake recipe! We had it after dinner last night and it was delicious!
Ieva Greber says
So glad to hear! It's been our favourite for ages now too! 🙂
Julia says
When i have enough time i like to make a double batch and freeze ir for later!!! Always Perfect even after thawing!
Ieva Greber says
Julia, it's the best compliment when somebody makes a double batch of our recipe - thank you! ❤️
Dina and Bruce says
We are saving this to make for Easter!
Ieva Greber says
I have no doubt you will both love it ❤️
Dannii says
Anything toblerone is good with me, but this was next level. I am going to make it again for Easter too.
Ieva Greber says
Thanks, Dannii! We feel exactly the same way about Toblerone! 🙂