About our Toblerone cheesecake recipe:
If you can't get enough of the sweet, nutty taste of Toblerone, this Toblerone cheesecake is the perfect after-dinner treat.
With a Toblerone and biscuit base and the deliciously-chocolatey cheesecake, you'll get a double chocolate hit. It's perfect for special occasions where you want to wow your guests.
Method
Step 1:
Blitz the Toblerone in a food processor and then do the same with the biscuits until both are fine crumbs. Add the butter and blitz until the mixture begins to clump together, then pour into an 8-inch springform tin and press firmly into the base in an even layer.
Pop the Toblerone and biscuit base into the fridge to chill for 30 minutes while you make the Toblerone cheesecake filling.
Step 2:
For the cheesecake filling, melt the Toblerone in a bowl over a pan of simmering water and then stir in the light muscovado sugar. Gently dissolve any lumps in the sugar, then set aside to cool for 5 minutes.
In a small bowl, mix the cocoa powder with 3 tbsp of hot water until it's smooth.
In a large bowl, whip the cream until it holds its shape, and then carefully fold in the cooled, melted Toblerone mixture and the cocoa mixture.
In another large bowl, gently beat the cream cheese until softened; be careful not to overbeat the cream cheese as it will become runny and start to separate if overbeaten. Finally, combine the softened cream cheese with the cream and chocolate mixture.Pour the cheesecake filling into the tin onto the chilled base. Chill overnight in the fridge until set.
Step 3:
When you are ready to serve, make the chocolate glaze by mixing the dark chocolate, icing sugar and milk together in a bowl over a pan of simmering water until smooth and combined.
Release the cheesecake from its tin and place on a serving plate. Then while the glaze is still runny, pour the glaze around the edges of the cheesecake to form drips. If the glaze thickens or seizes, you can reheat it and beat in some unsalted butter to make it runnier.
Decorate with chunks of Toblerone and serve straight away.
This Toblerone cheesecake softens at room temperature, so keep it in the fridge if there are any leftovers.
Ingredients
For the base
- 250g Bourbon biscuits
- 40g Soft unsalted butter
- 40g Toblerone (tm)
For the filling
- 400g Cream cheese
- 400g Double cream
- 3 tbsp Cocoa powder
- 200g Toblerone (tm)
- 100g Billington's Unrefined Light Muscovado Sugar
For the glaze
- 150g Dark chocolate
- 1 tbsp Silver Spoon Icing Sugar
- 3 tsp Milk
For the topping
- A few chunks Toblerone (tm)
Recipe Reviews
This is my FAIL SAFE recipe for cheesecake making! I’ve been using this recipe for years now and I just change the chocolate/biscuit etc to whatever cheesecake flavour I like! Personally I’ve incorporated this recipe into an Oreo Cheesecake and it’s by far the fave!
I made it the night before and it was looking good; one thing i had to do was whisk it once everything was incorporated, as there were a few lumps on cream cheese but it tasted great! I took it out only not even half an hour before we ate it the next day and it was already getting slightly runny, slightly unfortunate yet it tasted AMAZING!! I am now making this recipe often!
I made this, it looked amazing, However it appeared to be a bit runny I have put in the fridge over 24hr and yet it is still wobbly. Any advise how to fix?
Do you have to use double cream? Is there a substitute?
Whilst we personally haven't tried this, we believe that you can substitute the double cream with greek yoghurt. You will treat the yoghurt in the same way as the cream and use the same quantity.
Great recipe for a special occasion. My 9 year old granddaughter and I made this for her Dad for Fathers Day. The instructions were very clear and easy to follow. The end result was fantastic and looked very impressive. Her Dad was delighted as toblerone is his favourite sweet.
Hello,
I’ve made this delicious cheesecake for our daughter and son in law. It looks absolutely amazing. In the unlikely event it doesn’t get eaten in one sitting, highly unlikely, can it be frozen?
Linda.
Hi you can definitely freeze cheesecake, whether whole or in this case, any leftover slices. Make sure that you wrap the cheesecake up well to protect it before freezing and fully defrost in the fridge before eating.
Ingredients
For the base
- 250g Bourbon biscuits
- 40g Soft unsalted butter
- 40g Toblerone (tm)
For the filling
- 400g Cream cheese
- 400g Double cream
- 3 tbsp Cocoa powder
- 200g Toblerone (tm)
- 100g Billington's Unrefined Light Muscovado Sugar
For the glaze
- 150g Dark chocolate
- 1 tbsp Silver Spoon Icing Sugar
- 3 tsp Milk
For the topping
- A few chunks Toblerone (tm)