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    You are in: Home / Recipes / Gluten-Free No-Bake Toblerone Cheesecake Recipe
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    Gluten-Free No-Bake Toblerone Cheesecake

    Gluten-Free No-Bake Toblerone Cheesecake. Photo by **Jubes**

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    **Jubes**'s Note:

    Inspired by Toblerone Cheesecake, I've made this version totally gluten-free and some small adjustments better suited to ingredient size and availability. I made this cheesecake for Easter 2013 and decorated with mini candy coated Easter eggs. I use a 400 gram Toblerone chocolate for this cheesecake - 1/2 in filling and 1/2 grated for the topping. Toblerone is currently listed as being gluten-free on the Kraft website. Cheesecake is best made the day before serving. Cooking time does not include rest time.

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    Serves: 12-16


    deluxe ...

    Units: US | Metric


    • 125 g plain gluten-free cookies (I used a pack of Freelicious Tea Biscuits)
    • 60 g butter, melted
    • 1/8 cup almond meal
    • 2 tablespoons caster sugar

    Cheesecake Layer

    • 500 g cream cheese, at room temperature (2 packets Philadelphia cream cheese)
    • 300 ml thickened cream (or use double cream instead)
    • 200 g Toblerone chocolate bars (1/2 large 400 gram sized Toblerone)


    • 200 g Toblerone chocolate bars, coarsely grated


    1. 1
      Grease and Line the base and sides of a 22cm springform round pan with good quality baking paper.
    2. 2
      Crush the cookies finely using a food processor or as finely as possible using a rolling pin.
    3. 3
      In a medium sized bowl, combine all of the cheesecake base ingredients and mix until well combined.
    4. 4
      Press the biscuit base mixture evenly into the base of the prepared pan. (If the mixture was not firm enough to hold together in the base, add a vary small amount of water and mix through). Refrigerate.
    5. 5
      For the cheesecake layer- blend the two packets of cream cheese using a mixer for approximately 3 minutes until soft and creamy.
    6. 6
      Add in the cream and melted chocolate and slowly blend until thoroughly combined and colour is even.
    7. 7
      Pour the chocolate cheese mixture over the base and smoothe over the top.
    8. 8
      Topping layer- coarsely grate the remaining 200 grams of Toblerone chocolate and gently sprinkle over the top of the cheesecake until even and total coverage is obtained.
    9. 9
      Refrigerate the cheesecake for 4 hours or overnight.
    10. 10
      Remove from tin and serve (I placed small candy coated Easter eggs around the top of the cheesecake for Easter - be sure any decorations used are gluten-free if required for diet).

    Ratings & Reviews:


    Nutritional Facts for Gluten-Free No-Bake Toblerone Cheesecake

    Serving Size: 1 (56 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 279.6
    Calories from Fat 253
    Total Fat 28.1 g
    Saturated Fat 16.4 g
    Cholesterol 91.3 mg
    Sodium 179.1 mg
    Total Carbohydrate 4.7 g
    Dietary Fiber 0.1 g
    Sugars 3.5 g
    Protein 3.2 g

    The following items or measurements are not included:

    gluten-free cookies

    Toblerone chocolate bars

    Toblerone chocolate bars

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