Go Back
Close up slice of cheesecake on a plate.

Toblerone Cheesecake

Author: Sarah Brooks
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!
5 from 1 vote
Prep Time 18 mins
Cook Time 2 mins
Chilling time 4 hrs
Total Time 4 hrs 20 mins
Course Dessert, Snack
Cuisine European
Servings 10 slices
Calories 281 kcal

Equipment

  • 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

Ingredients

Cheesecake base

  • 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

Cheesecake filling

  • 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

Optional decorations

  • 3 & ½ large triangles (80gms) triangles Toblerone chocolate (from a 360gm bar)
  • 2 tablespoons (40mls) thickened cream
  • 1 small bar (50gms) Toblerone chocolate

Instructions
 

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.
  • 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!

Notes

I used a 7" x 2.5" (18cm x 6.5cm) as I like my cheesecake nice and tall with a deep cookie base.  You can use a wider springform tin if that's what you have.  Your cheesecake will be flatter but it will still be delicious!  
Storage:
In a covered container in the fridge for up to three days.
Individual slices or the whole cake wrapped and frozen for up to two months, but best eaten within a month for better taste and texture.

Nutrition

Calories: 281kcalCarbohydrates: 26gProtein: 5gFat: 19gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 31mgSodium: 194mgPotassium: 97mgFiber: 2gSugar: 14gVitamin A: 400IUVitamin C: 0.2mgCalcium: 47mgIron: 2mg

Nutritional Disclaimer

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.

Keywords: no bake cheesecake
Tried this recipe?Let us know how it was!