No-Bake Toblerone Cheesecake
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.
Equipment
- Acetate Tape optional
- Food Processor optional
Ingredients
For Biscuit Base:
- 200 g digestive biscuits
- 80 g unsalted butter
For Cheesecake Filling:
- 400 g full-fat cream cheese
- 70 g caster sugar
- 200 g double cream
- 200 g Toblerone chocolate
For The Toblerone Ganache Topping:
- 100 g Toblerone
- 100 g 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
Storage:
Store your cheesecake in the fridge, covered with an upside-down mixing bowl to prevent it from drying out and absorbing odours from the fridge. Consume within 4 days.
Freezing Toblerone cheesecake is a great way to extend its shelf life and enjoy this delicious cheesecake as and when you feel like something sweet.
Simply wrap individual slices tightly in aluminium foil or cling film. It’s a good idea to place them in an airtight container for extra protection from freezer burn. Toblerone Cheesecake can be stored in the freezer for up to 3 months.
Nutrition
Calories: 564kcalCarbohydrates: 44gProtein: 6gFat: 43gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.3gCholesterol: 92mgSodium: 243mgPotassium: 204mgFiber: 2gSugar: 30gVitamin A: 1179IUVitamin C: 0.2mgCalcium: 83mgIron: 2mg
Tried this recipe?Let us know how it was!