This recipe for Toblerone cheesecake requires no baking and it is really easy to follow. Within a few hours you will have an impressive dessert that tastes as good as it looks. What more could you ask for?

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What Do You Need?

This recipe is designed to be made in a 6 inch tin. A loose bottom tin or a springform tin is best as this makes it easier to get the cheesecake out afterwards.

To crush the biscuits you will either need a food processor, or a plastic bag and a rolling pin. You can make the creamy cheesecake in a mixing bowl with an electric hand mixer, or in a stand mixer.

Don’t have a Food Processor? No worries. Click here for a range of Food Processors to suit all tastes and budgets.

If you want to decorate your cheesecake in an impressive way, then you will need a piping bag and a nozzle.

Do you have a sweet tooth? Then try making our Lemon Meringue Slice

Tips And Tricks

This no-bake cheesecake recipe is pretty simple to follow, but if you stick to these tips and tricks it is sure to come out perfectly every time.

Food processor – If you use a food processor to crush your biscuits, then it will be much easier to create a fine and consistent texture. You can also add the melted butter to the food processor and blitz it to mix the butter and biscuits together.
Whisking – Make sure the cream cheese and the sugar are well mixed before you add the double cream. You want to whisk the double cream enough so that it thickens, but then stop. If you over whisk the mixture then it could ruin the texture of the cheesecake. An alternative method is to whisk the double cream separately until it has thickened, then fold it into the cream cheese and sugar mixture.
Setting time – The minimum time this cheesecake needs to set is one hour. However, you might find it difficult to remove it from the tin. If you can wait for 3 to 4 hours then it will be more firmly set and will hold its shape much better.
Piping – Piping cream is quite a difficult skill. To make it a little easier, you could beat the cream with a little bit of icing sugar. This will give it a stiffer consistency which is easier to work with.

Our Easy No Bake Lemon Cheesecake is popular with adults and kids alike

How Can You Customise This Recipe?

This recipe for no bake Toblerone cheesecake is versatile and can easily be customised.

Biscuits – This recipe uses shortbread biscuits, but you can change this to whatever kind of biscuits you fancy. Digestive biscuits would work well, as would graham crackers. You could even use chocolate biscuits if you want a richer flavour.
Chocolate cream filling – if you want the cream filling of the cheesecake to be more chocolatey, you can add melted chocolate, chocolate spread, or even cocoa powder to the mixture. If this makes the mixture too wet, then you can add a little icing sugar to stiffen it up.
Chocolate Bar – You can replace the Toblerone with any kind of chocolate bar or sweet treat that you fancy – you could make an M&M cheesecake, a peanut butter cup cheesecake, or use up your leftover Easter/Christmas chocolate. We love adding peanuts in the base for a take on a Snickers Bar.

Talking of well-known chocolate bar, here’s our Mars Bar Slice Recipe

The Zen Cheesecake from Black Star Pastry is truly divine. Read more here.

Toblerone Cheesecake

Recipe by Faye Keenan

0.0 from 0 votes

Course: Dessert

Servings

servings

Prep time

minutes

Chilling Time

hour

minutes

Calories

761

kcal

Ingredients

Cheesecake
50 g Unsalted Butter
200 g Shortbread Biscuits
300 g Soft Cream Cheese
60 g Caster Sugar
150 ml Double Cream
120 g Toblerone
Decoration
100 g Milk Chocolate
150 ml Double Cream
240 g Toblerone

Directions

Start by preparing your tin. Grease it with a little butter to make it easier to take the cheesecake out once it is set. You can also cut out a circle of parchment paper to go in the bottom of the tin if you are worried about the base sticking.
Next you need to melt the butter. You can do this in the microwave in short bursts, stirring in between to make sure that the butter doesn’t melt. Alternatively, you can melt the butter in a pan on the stove.
Crush the shortbread biscuits into a fine crumb. The easiest way to do this is in a food processor. If you don’t have a food processor you can put the biscuits in a plastic bag and use a rolling pin to crush them up.
Combine the melted butter and the crushed biscuits together, mixing thoroughly until all of the biscuits are coated in butter. It should form the consistency of wet sand. Pour this mixture into the prepared tin and press it down to make the base of the cheesecake. Put the tin in the refrigerator to chill while you prepare the next layer of the cheesecake.
Add the cream cheese and sugar to a stand mixer (or a mixing bowl with a hand mixer) and beat together until they form a smooth mixture. Next, add the double cream and continue to beat the mixture until the cream has thickened. Break the toblerone into small pieces and stir them through the mixture.
Take the tin out of the refrigerator and spread the cream layer on top of the biscuit layer. Use the back of a spoon to make sure that the surface is nice and even. Put the tin back in the refrigerator and leave the cheesecake to set for at least an hour, but longer if you can.
Once the cheesecake has set, carefully remove it from the tin. The longer you leave it, the more easily it will come out of the tin without breaking. Place the cheesecake on a plate and then you can decorate it.
Melt the milk chocolate, and then drizzle it over the cheesecake. You can make a pattern or drizzle it over randomly. Beat the double cream until it becomes thick enough to pipe. Spoon it into a piping bag with your chosen nozzle and pipe the cream in neat swirls around the edge of the cheesecake. Use the rest of the toblerone to decorate the top of the cheesecake however you choose, then your cheesecake is ready to serve.

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Faye Keenan