This no bake Toblerone cheesecake will satisfy all your Toblerone cravings. With lashings of Toblerone and pretty drip edge it tastes as good as it looks!
This Toblerone chocolate cheesecake takes the chocolate honey almond flavors of this much-loved chocolate and elevates it to a whole new level! The buttery biscuit base is lightened up with a toasty roasty almond meal then filled with lashings of creamy Toblerone chocolate cheesecake and a dash of bright honey. All topped off with a gorgeous chocolate drip that brings the wow factor to this dessert. Make sure you bookmark this one because Everyone is going to be asking you for the recipe!
Looking for my decadent cheesecakes? Why not try my luscious Biscoff cheesecake, Ferrero Rocher Cheesecake, or chocolate orange cheesecake. Delicious!
Recipe tips and frequently asked questions
Is this cheesecake vegetarian?
Yes, this fabulous cheesecake is suitable for vegetarians but not for vegans because of the dairy and honey in it.
Is this cheesecake gluten free?
This recipe as written is not gluten-free. However the good news is Toblerone chocolate is gluten-free. So you can easily make this recipe gluten free by simply swapping the regular chocolate-flavored cookies with your favorite gluten-free chocolate-flavored cookie alternative.
How long does this cheesecake last in the fridge?
In the unlikely event you have any left this cheesecake can be stored in a covered container in the fridge for up to three days for maximum flavor and freshness.
Can this cheesecake be frozen?
It sure can. My chief recipe tester (aka hubby) was off cheesecake for a week (gasp!) so I popped a piece in the freezer for him. Freezes beautifully and he assured me there was no loss in flavor or texture.
Toblerone chocolate: essential for Toblerone cheesecake! I have used regular milk here but you could experiment with different varieties such as white or dark.
Almond meal: some almond meal helps mirror the flavors in the chocolate and offset some of that sweetness. Regular almond meal is fine but if you can get roasted skin on almond meal you can skip the toasting step in the recipe.
Honey: a little honey helps enhance the honey flavors of the Toblerone chocolate and boost the flavor in the filling.
Chocolate flavored cookies (biscuits): adds an extra chocolate element to this chocolate cheesecake. In Australia I use chocolate ripple cookies (biscuits). You could also use Oreo crumbs or bourbon biscuits. If you can't get hold of them regular Oreos with the filling scraped out. I don't recommend using whole Oreos as the base will be too sweet. Or if you want to go the whole hog on homemade you could try making a batch of my homemade Oreos without the filling.
Too much chocolate (never!)? You can replace the chocolate-flavored cookies with graham cracker crumbs or digestive biscuits for a more regular no-bake cheesecake base to tone down the chocolate, but that's crazy talk!
Cream cheese: full-fat cream cheese is best for this recipe for that classic creamy cheesecake taste. If you use light cream cheese it may not set properly.
Cream: I use thickened cream which has a fat content of about 34%. You could also use heavy cream or heavy whipping cream which is similar.
Unsalted Butter: because butter makes most things taste better. In this case it binds and sets the base.
How to make Toblerone cheesecake
See the full recipe card at the end of the post for ingredient amounts and instructions.
To make the chocolate cookie base
Grease and line your springform cheesecake pan. Break the chocolate cookies up and blitz them into crumbs in a food processor. If you don't have a food processor you can put them into a plastic bag on a chopping board, cover with a tea towel and bash (carefully) with a rolling pin, or even the base of a small pot.
Heat a dry clean frying pan on medium heat. Add the almond meal and stir till toasted, stirring well to prevent it from catching. As soon as it's done take it off the heat and transfer it to a heat-proof container as it can burn easily. Add the toasted almond meal to the cookie crumbs and mix well.
Melt the butter in a microwave or in a pot on the stove. Add the butter to the crumbs and toasted almond meal and mix well. Tip into the lined cake tin. Press down with the back of a spoon and chill for at least one hour, and up to twenty-four hours before filling. You want to press down enough for the base to hold together but not too firmly to your base will be too hard.
Hot tip: do not skip chilling the base. If it's too hot when you add the filling it can make the filling weep, resulting in a soggy cheesecake base. If you are pressed for time on the day you can make the base the day before and store it in the fridge.
To make the Toblerone chocolate filling
Chop the chocolate for the cheesecake filling into small pieces. Put in a microwave-proof bowl, preferably glass or ceramic and melt in the microwave in thirty seconds to one-minute bursts until melted. Stir and allow to cool but not set.
Whip the cream until firm peaks form. In a separate bowl add the room temperature cream cheese and beat briefly to soften. Add the cooled melted chocolate and beat in. Add the honey and beat in.
Hot tip: Make sure your cream cheese is at room temperature. This can take anywhere from thirty minutes to one hour depending on where you live. If your cream cheese is too cold it won't mix in properly and is one of the main causes of lumpy or grainy cheesecake.
Gently fold the whipped cream into the cream cheese mix until well combined. Pour the cheesecake filling onto the prepared base and smooth down. The filling will be quite thick, so take care to smooth it down right to the edges and try to press out any air bubbles. Chill in the fridge for at least six to eight hours, preferably overnight.
To decorate remove the cheesecake from the springform tin and smooth down the edges with an offset spatula.
Chop the chocolate for the decoration into small pieces. Put in a microwave-proof bowl, preferably glass or ceramic and melt in the microwave in thirty seconds to one-minute bursts until melted. Stir in the cream. Check the consistency of the drizzle on the side of the bowl to see how fast it drips. For finner decoration on the top of the cake start with the ganash a little warmer/looser, by the time you get to the drips is should have hardened up a bit.
Hot tip: make sure you chop the chocolate finely before melting. This will help prevent lumps of noughar from getting stuck when drizzling/dripping your chocolate. If a lump does get stuck do you best to squeeze it out the end to remove it.
Put the chocolate into a piping or small ziplock bag. Pipe thin lines back and forth across the cake in a crisscross pattern. To make the drip carefully pipe around the edge of the cake, squeezing out extra drips, then move a little bit along and make the next drip.
Add some Toblerone triangles in a circle around the top of the cake and you're done!
How to serve
To serve this Toblerone chocolate cheesecake pop it onto a plate, slice and enjoy! To get a smooth slice you can dip a large sharp knife in hot water, dry it quickly then carefully slice the cake. It goes without saying the knife will be Hot. You may need to put a tea towel over the end to avoid burning your fingers on the hot metal.
How to store
This no bake chocolate cheesecake will store well in the fridge for up to three days in a covered container.
This cheesecake is suitable for home freezing, either slice and wrap individual slices or wrap whole and freeze. It will last for up to two months but is best eaten within a month for better taste and texture.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
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- Spring form cake tin, 7" x 2.5" (18cm x 6.5cm)
- Electric hand beaters or stand mixer
- Stick/immersion blender with chopping bowl attachment or food processor
- 1 & ⅓ cups (150gms) chocolate flavored cookies
- ¾ cup plus 1 tablespoon (100gms) almond meal or roasted almond meal, skin on
- 1 stick /½ cup (115gms) unsalted butter
- 7 & ½ large triangles (250gms) Toblerone chocolate (from a 360gm bar)
- 1 cup (250mls) thickened cream
- 2 x 8 ounce tubs (450gms total) full fat cream cheese
- 3 flat teaspoons honey
- 3 & ½ large triangles (80gms) triangles Toblerone chocolate (from a 360gm bar)
- 2 tablespoons (40mls) thickened cream
- 1 small bar (50gms) Toblerone chocolate
To make the cheesecake base
- Line the base and sides of a springform tin with baking paper.
- Break up the cookies and blitz briefly in a food processor into crumbs.
- Heat a dry clean frying pan on medium heat. Add the almond meal and stir till toasted, stirring well to prevent it from catching as soon as it's done as it can burn easily.
- Melt the butter by cubing, adding to a microwave proof bowl and microwave for a minute or two.
- Add the almond meal to the cookie crumbs and mix well. Pour the melted butter into the biscuits crumbs and mix until it resembles fine bread crumbs.
- Pour into lined spring form tin and press down at the bottom to form the base. Do not press to firmly or your base may become to hard.
- Chill in fridge for at least one hour and up to overnight.
To make the cheesecake filling
- NB Make sure your cream cheese is at room temperature.
- Chop the chocolate for the cheesecake filling into small pieces. Put in a microwave proof bowl, preferable glass or ceramic and melt in the microwave in thirty second to one minute bursts until melted. Stir and allow to cool but not set.
- Whip the cream until firm peaks form.
- In a seperate bowl beat the cream cheese briefly. Add the melted cooled chocolate and beat untill well combined. Warn the honey up for a few seconds in the microwave. Drizzle into the cheesecake mix and mix well, making sure you scrape down the bottom and sides, especialy if using a stand mixer.
- Gently fold the whipped cream into the cream cheese mix until well combined.
- Put the cheesecake filling onto the prepared base and smooth down. Chill in the fridge for at least four hours, preferably overnight.
To decoate the cheesecake
- Remove the cheesecake from the springform tin and smooth down the edges with an offset spatula.
- Finely chop the chocolate for the decoration into small pieces. Put in a microwave-proof bowl, preferably glass or ceramic and melt in the microwave in thirty seconds to one-minute bursts until melted. Stir in the cream.
- Check the consistency of the ganache by dripping some down the side of the bowl. For smaller/finner lines start with warmer ganache, for thicker drips let it cool down a bit.
- Put the chocolate into a piping or small ziplock bag. Pipe thin lines back and forth across the cake in a crisscross pattern. To make the drip carefully pipe around the edge of the cake, squeezing out extra drips, then move a little bit along and make the next drip.
- Break up the small Toblerone bar into triangles and put them on top of the cake in a circle and you're done!
Nutritional information is an estimate based on an online database. The nutritional content of ingredients may vary by brand. If you require accurate nutritional information, you should calculate this based on the specific brands and products you are using.
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