Toblerone Chocolate Cheesecake
Indulge in pure chocolate bliss with this no-bake Toblerone Chocolate Cheesecake, the ultimate dessert for any chocoholic! Featuring a buttery digestive biscuit base, a rich and creamy filling infused with melted Toblerone, and a luscious topping of chopped Toblerone pieces, this cheesecake is a luxurious treat that’s surprisingly easy to make. With just 25 minutes of prep time and no need to turn on the oven, this decadent dessert combines smooth cream cheese, lightly whipped double cream, and a touch of vanilla for a silky texture that’s utterly irresistible. Perfect for dinner parties, celebrations, or simply satisfying your sweet tooth, this cheesecake can be made ahead, setting beautifully in the fridge overnight for a fuss-free finale. Each bite offers the iconic almond nougat crunch of Toblerone paired with creamy cheesecake perfection!
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Ingredients
- 200 grams digestive biscuits
- 75 grams unsalted butter, melted
- 500 grams cream cheese, softened
- 300 grams Toblerone chocolate, melted
- 100 grams caster sugar
- 200 milliliters double cream, lightly whipped
- 1 teaspoon vanilla extract
- 100 grams Toblerone chocolate, roughly chopped (for topping)
Directions
Step 1
Grease and line the base of a 20cm (8-inch) springform cake tin with parchment paper.
Step 2
Place the digestive biscuits in a food processor and pulse until finely crushed. Alternatively, place the biscuits in a plastic bag and crush them with a rolling pin.
Step 3
In a medium bowl, mix the crushed biscuits with the melted butter until the mixture resembles wet sand.
Step 4
Press the biscuit mixture into the base of the prepared cake tin, spreading it out evenly. Use the back of a spoon to flatten it firmly. Chill in the refrigerator for 10 minutes while preparing the filling.
Step 5
In a large mixing bowl, beat the softened cream cheese and caster sugar together until smooth and creamy.
Step 6
Add the melted Toblerone chocolate and vanilla extract to the cream cheese mixture. Mix until fully incorporated.
Step 7
Gently fold the whipped double cream into the mixture until smooth and well combined.
Step 8
Pour the cheesecake filling onto the chilled biscuit base, smoothing the top with a spatula.
Step 9
Sprinkle the chopped Toblerone over the top of the cheesecake for decoration.
Step 10
Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, to set properly.
Step 11
Once set, carefully remove the cheesecake from the tin, slice, and serve.
Nutrition Facts
| Serving size | (1478.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 6644.2 |
| Total Fat 493.0g | 0% |
| Saturated Fat 299.8g | 0% |
| Polyunsaturated Fat 3.3g | |
| Cholesterol 1090.1mg | 0% |
| Sodium 3083.9mg | 0% |
| Total Carbohydrate 505.1g | 0% |
| Dietary Fiber 14.6g | 0% |
| Total Sugars 394.5g | |
| Protein 76.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 1584.6mg | 0% |
| Iron 11.9mg | 0% |
| Potassium 1860.0mg | 0% |
Source of Calories