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No-bake Toblerone® cheesecake recipe

No-bake Toblerone® cheesecake recipe

  • Recipes
  • Dish type
  • Cake
  • Cheesecake
  • Chocolate cheesecake

Know anyone who adores Toblerone®? This is an easy to make no-bake chocolate Tolberone® cheesecake with a chocolate biscuit and ground almond base.

9 people made this

IngredientsServes: 8

  • 125g chocolate biscuit crumbs
  • 85g butter, melted
  • 30g ground almonds
  • 250g cream cheese
  • 125g caster sugar
  • 200g Tolberone® milk or dark chocolate, melted
  • 125ml double cream

MethodPrep:20min ›Extra time:2hr chilling › Ready in:2hr20min

  1. Combine biscuit crumbs, butter and ground almonds in a bowl.
  2. Press into the base of a lightly greased 22cm springform pan; chill in the fridge.
  3. Beat the cream cheese with an electric mixer for 2 minutes or until smooth.
  4. Add sugar, melted Toblerone and double cream; continue beating until well combined.
  5. Pour onto the crumb base and refrigerate for 2 to 3 or overnight.
  6. Top with grated Toblerone or chocolate before serving.

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No Bake Toblerone Cheesecake Recipe

This easy no bake Toblerone Cheesecake is nothing short of heavenly and it’s ready in 30 minutes flat and it gets rave reviews too.

Our Friends at Foodiful keep coming up with the goods. We are so excited to share their amazing recipes and to say we fell for their easy no bake Toblerone Cheesecake is an understatement!

When it comes to Cheesecakes, they know their stuff! Amongst our most popular recipes are their Tim Tam Cheesecake and of course their scrumptious Lemon Meringue Cheesecake.

Photo Credit – Andre Martin

No Bake Toblerone Cheesecake Recipe

It is that time of year in our family where we have lots of birthdays. We are making my daughter's birthday extra special with a family dinner of roast chicken and Hasselback potatoes with Toblerone cheesecake for dessert.

This cheesecake is very easy to make. Process the biscuits in the food processor until a fine crumb and add the melted butter and almond meal for another 10 seconds. Push this into the base of a spring-form cake pan.

Add the cream cheese and sugar to the blender and blend until well combined. Then add the melted chocolate and cream, whipping until mixed well together.

Spread over the top of the base and refrigerate for 3 hours to set in fridge decorate with remaining Toblerone. Shazam - a perfect birthday cake. Warning very addictive!

Notes: Do not melt the chocolate in the microwave - instead melt it in a bowl over a saucepan of hot water.


Biscoff No Bake Cheesecake

This no bake Biscoff cheesecake is a hugely popular post and I can see why. It is a delicious mix of that spiced rice biscoff flavour and smooth cream cheese. It was decorated with swirls of pipped double cream and topped with biscoff biscuits. I’m sure you could Bis-coff the lot!


No Bake Toblerone Cheesecake recipes

A No Bake cheesecake that I got from a recipe book. easy to make and delicious to eat! i m. ( more )

Mix cream cheese and sugar with electric mixer on medium speed until well blended. Gently st. ( more )

"This is as quick and easy as cheesecake gets." ( more )

In a bowl, mix together crushed cookies and graham crackers with melted butter and the 3 tab. ( more )

This recipe came from my favorite Aunt who used to make this for all the family dinners. I t. ( more )

Mix all ingredients for crust, and press crumbs into bottom and up the sides of a 9 inch spr. ( more )

these are soo good, and easy to make since you don't have to bake them. My family devoured . ( more )

Combine crumbs and sugar, pour melted butter.Press into pan (I use 9&quot springform pan)ch. ( more )


1. Mix Oreo crumbs and butter and press into 9" spring form pan and refrigerate for 10 minutes.

2. Beat cream cheese, peanut butter, and sugar with electric mixer.

3. Chop 1.5 Toblerone bars and stir into the cream cheese mixture

4. Stir in 1 cup of the Cool Whip and spread over crust. Refrigerate for 3 hours.

5. Microwave remaining 1/2 cup of Cool whip and 1 Toberlone bar and drizzle over the top of the refrigerated cheesecake.

6. Break remaining FULL Toblerone bar into its 12 sections and spread evenly around the top edge of the cake.

7. Chop the remaining 1/2 Toberlone bar and sprinkle over top of the chocolate drizzle.


THERMOMIX ® RECIPE

Add mixture into springform pan. Place in fridge. Clean bowl and dry.

Filling

Melt 200g of Toblerone (stove / microwave)

Mix together Softened cream cheese and caster sugar 1 min speed 2 or until smooth

Combine melted toblerone and thickened cream to the cream cheese mixture. 1 min speed 2-4 gradually. Scrape sides down into the center and mix again. 30 sec speed 2 or until well combined.

Pour into the prepared crumb base and refrigerate 2 to 3 hours until set, or overnight. Serve topped with Toblerone shavings.

Accessories you need

Spatula TM31

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.


Deliciously Simple No-Bake Toblerone Cheesecake

Everybody has their own party recipe, something that they whip up and take to every gathering you attend. For me that recipe is No-Bake Toblerone Cheesecake. Or in fact cheesecake in general, I also make a mean No-Bake Malteser Cheesecake.

The beauty behind this recipe is that it is so simple to make that my four year old can make it with me, and has been since he was two.

However today I took advantage of the fact that it was both a school and nursery day, shunned the massive to-do list that has been building up, and set to work in the kitchen making this bad boy myself.

Which also meant I got to lick the spoon. MYSELF! No sharing, and I don’t remember the last time that happened…

The problem was that it really only takes just over 30 minutes to make (excluding chilling time) and so now I need to find something else to do to stop me having to tackle my ever growing to-do list.

My favourite thing about making my No-Bake Toblerone Cheesecake is how interchangeable it is, we are headed out tomorrow night with one of our friends who happens to be gluten free, so with a little bit of help from our local supermarket I turned the recipe from one he couldn’t eat to one he could with a little help from the gluten free aisle.

The base today is made up of gluten free chocolate chip cookies, but any biscuit works well pairing with the creaminess of the toblerone topping. Personally my favourite is a bourbon biscuit base but that wasn’t gluten free so it had to come off the menu.


THERMOMIX ® RECIPE

Melt butter in TM bowl for 3 mins, 50 degrees, speed 3.

Add chocolate ripple biscuits and blend on speed 8 for 8 seconds.

Scrape the TM bowl with the spatula and mix for a further 3 seconds on speed 8

Press into the tin with your hands and place in fridge until required.

Cheesecake filling

Place suger in TM bowl and mill on speed 9 for 8 seconds. Set aside.

Place Toblerone in TM bowl and chop on speed 7 for 5 seconds. Then melt for 4 minutes, 37 degrees, on speed 2. (The Toblerone can become a little stuck on the baldes at the start, but will loosen once the heat increases.)

Scrape chocolate down the TM bowl and off the blade with the spatula. Melt the Toblerone further for 1 1/2 minutes, 37 degrees, on speed 2

Add the cream cheese, vanilla extract, thickened cream, and sugar. Mix for 20 seconds on speed 5. Scrape down the sides and mix for another 20 seconds on speed 5.

Pour the filling into the pan, on top of the base and smooth over with spatula.

Place maltesers around the edge of the cheesecake.

Grap the leftover maltesers and crush them in a freezer or ziploc bag by hitting the bag with a rolling pin.

Decorate the cheesecake with the crushed maltesers by scattering them inside the malteser border


Toblerone Cheesecake

2 hour 0 hour

Base
1 cup of plain chocolate biscuit crumbs
1/3 cup (80g) of melted butter
1/4 cup ground almonds (optional)

Filling
2 x 250g blocks of cream cheese
1/2 cup Chelsea Caster Sugar
2 x 100g blocks of Toblerone chocolate (melted)
1/2 cup of thickened cream

Crumb biscuits (and almonds if desired) and add the melted butter. Press into the base of a greased tin and chill.
Beat the cream cheese for 2 minutes, until smooth and add the Chelsea Caster Sugar, melted chocolate and cream. Continue to beat until just combined. Pour over the chilled base and refrigerate for 2-3 hours or overnight. For a touch of added decadence, you can grate a dark chocolate Toblerone over the top before chilling.


Tips for Success

  • Prepare the crust first then throw the crust in the freezer while you&rsquore preparing the filling. This will help hold the crust together while you are spreading the filling.
  • Allow the chocolate to cool prior to adding to the cheesecake batter so that it does not harden. It should still be a melted consistency when adding to the cream cheese.
  • Springform pans are best for these types of cheesecake. I have plenty of tips for preparing a crust in a spring form pan if you need it. This can also be made in an 8-inch or 10-inch without adjustments.
  • To prevent the crust from sticking to the sides of the pans, lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel. Or you can use a cake collar, which is my preferred method. If you feel your crust sticking to the sides as you release the spring, stop and gently take a knife and nudge the crust away from the edge.
  • Add the toppings just prior to serving for best results.

How to store chocolate cheesecake

This cheesecake needs to be stored in the refrigerator. For best results, keep in an airtight container, such as a cake carrier. Otherwise keep this cheesecake covered with plastic wrap or foil. Once sliced, place a piece of plastic wrap along the exposed edges to prevent them from drying out.

Can I Freeze this Cheesecake?

This is one of my no-bake desserts that you can prepare ahead of time and freeze! First refrigerate this cheesecake and allow the filling to set, then you can freeze it. Place plastic wrap directly on the surface of the cheesecake to prevent any condensation from forming and then double wrap the pan with more plastic wrap so it&rsquos airtight. When ready, thaw this in the refrigerator, preferable overnight.

I recommend adding the toppings prior to serving which would include any whipped cream or additional toppings.

One thing is for certain, this Easy No-Bake Chocolate Cheesecake is simply irresistible.

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If you love no-bake recipes, be sure to check out my cookbook, No-Bake Treats!