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    You are in: Home / Recipes / Toblerone Cheesecake Recipe
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    Toblerone Cheesecake

    1/1 Photo of Toblerone Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    30 mins

    5 mins

    BirdyBaker's Note:

    Toblerone is a delicious chocolate candy bar made in Switzerland. It is made of Swiss chocolate, honey and almond nougat. The chocolate bars can usually be found at your local supermarket on the candy aisle, or at gourmet candy stores. Toblerone is available in both milk and dark chocolate bars. This is a delicious no bake recipe I found on the net. Cook time is chill time.

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    Units: US | Metric

    • 1 cup plain chocolate biscuit, crushed (chocolate wafer cookies)
    • 1/3 cup unsalted butter, melted
    • 500 g cream cheese, softened (two 8 oz. packages)
    • 1/2 cup sugar
    • 1/2 cup thickened cream or 1/2 cup heavy cream
    • 200 g Toblerone chocolate bars, melted (approximately 8 ounces milk or dark chocolate)



    1. 1
      Melt the 1/3 cup of butter.
    2. 2
      Crush chocolate biscuits into crumbs.
    3. 3
      Mix together the chocolate biscuit crumbs and melted butter. Press mixture into bottom of lightly greased 23cm (9-inch) springform pan. Place in refrigerator to chill.
    4. 4
      Beat the cream cheese with an electric mixer for 2 minutes or until smooth.
    5. 5
      Place the chocolate in a small saucepan or in the top of a double boiler on low heat (water in bottom of double boiler should be at a slow simmer) and melt the 200g (approximately 8 ounces) of toblerone, stirring constantly.
    6. 6
      Add the sugar, melted toblerone, and heavy cream to cream cheese and continue beating until thoroughly combined and very smooth.
    7. 7
      Remove cheesecake base from refrigerator and spoon mixture into base. Smooth top of cake with a metal spatula. Refrigerate (in pan) for at least 4 hours or overnight.
    8. 8
      Before serving, remove cheesecake from refrigerator and release sides of springform pan. Place cheesecake on serving platter and garnish with the extra grated Toblerone chocolate and dust top with confectioners' sugar (optional).
    9. 9
    10. 10
      The longer you leave the cheesecake in the refrigerator, the firmer it will be; 12 hours or overnight is best.

    Browse Our Top Cheesecake Recipes

    Ratings & Reviews:

    • on May 05, 2010


      This recipe is amazing - I could eat the whole thing, shame I have to share it!! I made it for a friend's birthday last year, this year, he asked me if I would make another!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 31, 2008


      I made this for my daughter who loves cheesecakes. She said it was perfect and would not change a thing. It is rich, but so good. Thanks for the recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 19, 2008

      this was a really nice cheesecake. id didnt really taste of toblerone but it was really chocolatey and went down a treat at my dinner party. ill definatly be making it again. cheers for sharing it.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Toblerone Cheesecake

    Serving Size: 1 (82 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 438.4
    Calories from Fat 324
    Total Fat 36.0 g
    Saturated Fat 22.0 g
    Cholesterol 105.9 mg
    Sodium 272.3 mg
    Total Carbohydrate 24.7 g
    Dietary Fiber 0.4 g
    Sugars 16.7 g
    Protein 6.0 g

    The following items or measurements are not included:

    Toblerone chocolate bars

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