Toblerone cheesecake

This no bake Toblerone cheesecake boasts a crisp, buttery base, a creamy Toblerone filling and a honeyed chocolate ganache. 

For chocolate lovers, this cheesecake really hits the spot. It's smooth with plenty of chocolate goodness, but not so sweet as to overpower the flavours.

To make this stunning Toblerone cheesecake, you'll start by combining crushed digestive biscuits (or graham crackers) with melted butter, pressing into the base of a cake tin and popping in the fridge to firm up.

The Toblerone studded filling is super simple. You'll just whisk cream cheese, double cream, icing sugar and cocoa powder together until smooth and thick, then fold in chopped Toblerone before piling into the tin.

For the ganache, you'll melt chocolate, then whisk in cream and a dash of honey, which helps carry that distinctive Toblerone flavour. The ganache is then spread on top of the cheesecake and topped with Toblerone pieces before chilling until firm.

The no bake Toblerone cheesecake is sure to wow when you release it from the tin and present it to your guests!

The full recipe is below, complete with lots of step-by-step photographs to help you at every stage.

Instructions

Make the base

Crush the biscuits to a crumb in a food processor or in a bag with a rolling pin. Tip into a bowl.

Add the melted butter.

Mix together.

Press the biscuit mix into the bottom of a large, greased springform tin, then pop in the freezer to set while you make the filing - it should feel very firm to the touch.

Make the filling

Put the cream cheese, double cream, icing sugar and cocoa powder in a large bowl.

Whip until smooth and thick.

Add the chopped Toblerone.

Fold together.

Spoon the filling onto the biscuit base and smooth over the surface.

Make the topping

Put the chocolate in a heatproof bowl and melt in the microwave in 30 second bursts, stirring after each burst until just melted.

Add the honey and cream.

Gently whisk until the whole mixture becomes glossy and smooth. Allow to cool to room temp.

Spoon the ganache on top of the cheesecake.

Spread to the edges, leaving some swirls and texture on top.

Arrange the toblerone triangles on top.

Refrigerate overnight.

Serve

Once set, run a warm knife around the inside of the tin before unclipping, then remove the cheesecake, transfer to a stand or plate.

Warm a sharp knife in a cup of hot water just before slicing and wipe the knife clean between cuts to achieve really neat slices.

Enjoy!

Pointers, tricks and troubleshooting tips for the perfect Toblerone cheesecake

Is this Toblerone cheesecake recipe easy to make?

Yes, this Toblerone cheesecake recipe is very easy to make! There are three main phases to the recipe, the base, the filling and the ganache top.

The closest thing to cooking with heat is melting the chocolate and the butter. So you don't even need to worry about oven timings!

The base is simply crushed biscuits mixed with melted butter. The filling is a mix of cream cheese, double cream, icing sugar, cocoa powder and chopped Toblerone.

Then the topping is a milk chocolate ganache made by melting chocolate in the microwave and mixing it with honey and cream.

Assembly is straightforward - simply layer the biscuit base, filling and topping in a springform tin, then sprinkle some Toblerone pieces on top and refrigerate it overnight.

Will I need any special equipment for this recipe?

To make this Toblerone cheesecake, you'll only need a food processor (or a bag and rolling pin) to make the base, plus some weighing scales, mixing bowls, measuring spoons and a 23cm/9 inch springform tin.

There's always a complete list of suggested equipment on the recipe card below my recipes if you're in doubt. In addition, I always include links to example products, to show exactly what I used to make each recipe.

What's the difference between Toblerone and other kinds of chocolate?

Toblerone is Swiss milk chocolate, made with honey and almond nougat. It's unique in both its flavour and its texture. Toblerone bars are also much larger than other kinds of chocolate bars, which makes them ideal for sharing (or not!).

How can I tell if my Toblerone is old?

Toblerone bars have a pretty long shelf life, but they can still go off. The best way to tell if Toblerone has gone bad is by its taste, appearance and texture. If the Toblerone looks or feels more crumbly and tastes sour or off, it's best to throw it out.

Toblerone that has gone off will be dry and crumbly, while fresh Toblerone will be smooth and creamy. It may also have a white boom over the top - which can happen to chocolate when it's stored for too long. If you see the white bloom, it's most likely still safe to eat, but it won't be at its best.

How can I tell if double cream has gone off?

The best way to tell if double cream has gone off is by its smell. Fresh cream should have a neutral, slightly milky smell, while cream that has gone off will have a sour, unpleasant smell.

You can also tell if the cream has gone bad by its texture. Cream that has gone off will be lumpy and thick, while fresh cream will be smooth and pourable. If you're unsure, it's always best to err on the side of caution and throw it out.

What's the difference between double and heavy cream?

Double cream is a type of thick cream with a fat content of around 48%. It's also known as "stabilised" or "whipping" cream. Heavy cream, on the other hand, has a fat content of around 36%. It's sometimes also called "pure cream" or "full-fat cream". While both creams can be used for whipping, double cream will give you a lighter, fluffier result.

How can I tell if my cream cheese has gone off?

The most obvious ways to tell if your cream cheese is off are by smell and appearance. Like double cream, fresh cream cheese should have a neutral, slightly milky smell. If it smells sour or off, it's best to throw it out.

You can also tell if cream cheese has gone bad by its texture. Cream cheese that has gone off will look dry and cracked across the top, while fresh cream cheese will be smooth and creamy.

Finally, if your cream cheese has mould growing on it, you should discard it immediately.

Is Toblerone cheesecake suitable for vegetarians?

Yes, Toblerone cheesecake is suitable for vegetarians as it doesn't contain any meat or fish. However, it does contain milk and eggs, so isn't suitable for vegans or those with dairy or egg allergies.

Is Toblerone cheesecake suitable for vegans?

No, Toblerone cheesecake is not suitable for vegans as it contains milk and eggs.

Luckily, no-bake cheesecakes are easier to convert into a vegan version than baked cheesecakes. So you could make a vegan version of this cheesecake by swapping ingredients with the substitutions below. However, Toblerone isn't vegan, so you would need to find an alternative kind of chocolate.

• Butter - You could use vegan butter or baking block. In the UK, Flora Plant B+tter is available in most supermarkets on refrigerated aisles. I like it because it has a similar fat content to butter which means it behaves similarly. Fat content is especially important for a no-bake cheesecake as it helps it set firmly. Also Flora comes in salted and unsalted, so it's good for any kind of recipe! You can use other brands, just make sure to find one with a fat content of around 82%.
• Chocolate - Toblerone is made with milk chocolate, so you would need to find a vegan alternative to grate over the top and decorate. I like to use Green & Black's Organic Dark Chocolate as it's dairy-free and has a good percentage of cocoa solids. You could also use Lindt Excellence 70% Cocoa or any other dark chocolate with at least 70% cocoa solids. Bear in mind that this will slightly reduce the sweetness of the cheesecake. Alternatively, you could use this recipe and make your own vegan Toblerone.
• Cream cheese - Cream cheese is the best non-dairy cheese, as it's easier to replicate the texture of soft cheese. There are now quite a few vegan cream cheese options available, so you should be able to find one easily. I like the ones from Violife, but many supermarket brands offer their own label version. Tofutti is also recommended by a lot of US vegan cooks, as it has a high-fat content. Tofutti isn't widely available in the UK, so for a more easily available high-fat cream cheese, try Sainsbury's own label cream cheese.
• Double Cream - You can find vegan double cream or whipping cream on the 'Free From' or dairy aisles of your local supermarket. Vegan cream on its own might be too soft to set firm, so you'll possibly need to add some xanthan gum or cornstarch (1/2 tsp).
• Once you've made your vegan Toblerone chees
• Biscuits/ Graham crackers - In the UK (at the time of writing, June 2022), McVitie's digestive biscuits are vegan as they don't contain any milk or egg products. You could also use other vegan brands like Gluten-Free Vegan Digestives from Sainsbury's or Nairn's Oat Grahams.
• Honey - Honey is not vegan because it's made by bees. You can use a plant-based alternative like agave nectar or maple syrup. Just drizzle the same amount over the top of your cheesecake.

I haven't made a vegan version of this Toblerone cheesecake, but if you do, let me know how it goes in the comments below!

Remember to double-check all of your ingredients labels to make sure to check that they are suitable for vegans. Don't forget to also check anything extra you intend to serve with the cheesecake.

Is Toblerone cheesecake keto-friendly?

No, Toblerone cheesecake is not suitable for a keto diet as it contains sugar from chocolate and honey plus carbohydrates from the biscuit base. Sorry!

Is Toblerone cheesecake healthy?

This Toblerone cheesecake isn't a healthy option as it's high in sugar and fat. However, it can be enjoyed as part of a balanced diet. There's nothing wrong with an occasional treat, so don't worry about it too much as long as you have a varied and relatively healthy diet.

Is Toblerone cheesecake safe to eat while pregnant?

Yes, Toblerone cheesecake is safe to eat while pregnant as long as you follow the recipe and use pasteurized dairy products. This is because there is a risk of listeria from unpasteurized dairy products.

Is Toblerone cheesecake suitable for babies and toddlers?

No, Toblerone cheesecake is not suitable for babies and toddlers as it contains ingredients like sugar and honey, which should not be given to babies or young children. In addition, this cheesecake is high in fat, so it's best to save it for older kids and adults.

A Mummy Too does not give medical advice. If you have any questions or concerns please speak to a health professional.

The NHS has some fantastic resources on their website on what to feed babies and young children.

What goes well with this Toblerone cheesecake?

This Toblerone cheesecake is best served on its own or with a dollop of dairy-free whipped cream. It's also delicious with a drizzle of chocolate sauce on top.

If you're looking for something a little different, try serving it with a scoop of dairy-free ice cream or some fresh berries.

What kind of cream cheese should I use for a no-bake cheesecake?

I always recommend using full-fat cream cheese for no-bake cheesecakes. This is because it has a higher fat content, which makes it easier to achieve a smooth and creamy texture.

Low-fat cream cheese can also be used, but you may find that the cheesecake isn't quite as smooth and creamy. In addition, you may need to add a little extra cream to compensate for the lower fat content.

What is ganache?

Ganache is a mixture of chocolate and cream, which can be used as a topping for cakes and other desserts. It's usually made with dark chocolate, but milk or white chocolate can also be used.

To make ganache, you can heat cream in a saucepan until it comes to a boil. Then pour it over chocolate.

However, this recipe makes things easier by letting you microwave the chocolate and use the heat of the chocolate to mix the ganache.

Help! My ganache has broken or split - how can I fix it?

If your ganache has split, don't worry - it's easy to fix.

To fix your split ganache, place the bowl over a pan of hot water while whisking vigorously. This will help to re-melt the chocolate and bring the ganache back together.

Or you can place the mixture in a bowl and microwave it for 20-30 seconds. Then stir until the ganache is smooth and glossy again.

Don't add more cream to the mix. This will just add more fat to the mix and potentially make things worse.

I haven’t got Toblerone. Can I use another kind of chocolate?

Yes, you can use another kind of chocolate in this Toblerone cheesecake. I would recommend using a similar type of chocolate with a high cocoa content (70% or above).

Of course, it won't be a Toblerone cheesecake anymore - but it will still be delicious!

How should I store this Toblerone cheesecake?

You should store your Toblerone cheesecake in the fridge, in an airtight container. It will keep fresh for up to 3 days.

How long does this recipe keep?

This Toblerone cheesecake will keep in the fridge for 3 days. However, the base might become a little soggy by the third day. It will keep in the freezer for up to 3 months, but I wouldn't recommend keeping it that long for the reasons below.

Can I freeze this Toblerone cheesecake?

Yes, you can freeze this Toblerone cheesecake. Just wrap it tightly in cling film (plastic wrap) or place it in a freezer-safe container. It will keep fresh for up to 3 months.

However, bear in mind that when you defrost the cheesecake the texture will be different. This is because the fat, protein and water in the dairy freeze differently, so defrost at different rates and might not recombine perfectly.

If you want to serve the cheesecake frozen, I recommend doing so within a day or two of freezing, as after that the texture will start to suffer.

What's the best way to defrost this Toblerone cheesecake?

When you're ready to eat your cheesecake, just thaw it overnight in the fridge. Remember to remove the cling film while the cheesecake is still frozen so it peels off neatly.

Can I leave cheesecake out on the counter?

No, you should not leave cheesecake out on the counter as it contains dairy products which can spoil quickly at room temperature.

If you want to serve your Toblerone cheesecake at room temperature, just take it out of the fridge 30 minutes before you plan to serve it.

Can I make this recipe ahead?

Yes, you can make this Toblerone cheesecake ahead of time. Just follow the recipe and store it in the fridge. It's better to prepare your cheesecake in advance, as it needs plenty of time to set in the fridge.

When you're ready to eat it, remember to remove it from the fridge 30 mins before serving. This will allow the flavours come out more prominently.

Can I make this recipe in a different quantity?

Yes, this is a great recipe to make in a different quantity, as there's no cooking times to worry about, only the setting time in the fridge.

So you should be able to make this Toblerone cheesecake in a different quantity fairly easily. Just remember to adjust the ingredients accordingly.

For example, if you want to make a double sized cheesecake, just use twice the amount of each ingredient. If you want to make a half batch, just halve the ingredients.

It's easier to use an online recipe scale calculator where you enter a desired servings amount and it works out the new ingredients.

Can I make Toblerone cheesecake in a different tin/tray?

Yes, Toblerone cheesecake can be made in a different tin or tray. The key is to use one that's the same size as the recipe states so that the mixture fills it to the correct level.

For example, if the recipe says to use an 8 inch/20cm tin, you could also use a 7 inch/18cm tin or a 9 inch/22cm tin.

Just make sure not to use a tin which is much deeper than the one used in this recipe. Otherwise your cheesecake filling might not set properly.

Can I make this recipe in individual portions?

Yes, Toblerone cheesecake can be made in individual portions. This is a great way to portion out the dessert so that everyone gets an equal amount.

It also means that you don't have to slice the cheesecake, which can sometimes be tricky.

To make Toblerone cheesecake in individual portions, just use 12 small ramekins or pots and divide the portions into each pot. Or you could double the portions up and make six large portions.

Can I make Toblerone cheesecake in a stand mixer such as a KitchenAid or Kenwood Mixer?

Yes, Toblerone cheesecake can be made in a stand mixer. This is a great way to get a smooth and creamy texture.

To make Toblerone cheesecake in a stand mixer, just follow the recipe as normal but use the balloon whisk attachment on your mixer. Start on a low speed and gradually increase to medium-high until the mixture is smooth and creamy.

Can I make Toblerone cheesecake with a food processor?

Yes, you could use a food processor to turn the biscuits into a crumb for the base. However, I wouldn't mix your filling in a food processor as you're likely to cause the cream and cream cheese to split.

My cheesecake filling has split, can I fix it?

Cream and cream cheese split when they're warm or overmixed. This can happen if you use a food processor or if you mix them for too long with an electric whisk.

Overmixing causes dairy to split because the proteins in the milk start to denature (unwind). When this happens, the mixture will become grainy and split.

If your Toblerone cheesecake filling has split, you can first try to rescue it by whisking in a little bit of cold milk or cream. This might help to bind the mixture back together.

If this doesn't work, don't worry as it's still possible to save it. Just pop the mixture into the fridge for 30 minutes and try mixing it again.

Chilling the mix will help to cool down the fat in the dairy, causing it to thicken and become it easier to mix.

Why didn't my cheesecake set?

There are a few reasons why Toblerone cheesecake might not have set.

• Firstly, make sure you're using full fat cream cheese and double cream as these contain more fat which will help the mixture to set. If you're using low fat alternatives, your cheesecake might not set as firmly.
• Another reason might be that you mixed the filling for too long. Overmixing causes the dairy to split which will prevent the cheesecake from setting properly.
• Finally, make sure you've chilled the cheesecake for long enough. Toblerone cheesecake needs to be chilled in the fridge for at least 6 hours
• If your Toblerone cheesecake hasn't set, pop it into the fridge for a couple of hours and see if that helps. If not, you could try freezing it for an hour or two.

What does double cream (heavy cream) do in cheesecake?

Double cream (heavy cream) is a type of milk that contains at least 48% milk fat. The high fat content makes it ideal for use in cheesecake as it helps the mixture to set.

Cheesecakes need fat to set properly, as fat becomes hard when it cools. So if you don't use enough fat, your cheesecake will be too liquid and might not set properly.

If you're unable to find double cream, you could try using whipping cream instead. Whipping cream has a lower fat content but it will still help your Toblerone cheesecake to set.

The cream cheese should also help compensate for the lower fat if you use whipping cream instead.

What makes a cheesecake dense or fluffy?

The main difference between a dense and fluffy cheesecake is the amount of air that's whipped into the mixture.

Dense cheesecakes have less air whipped into them, while fluffy cheesecakes have more. This is because when you whip air into a mixture, it makes the finished product lighter and fluffier.

Toblerone cheesecake is somewhere in between a dense and fluffy cheesecake. It's not as dense as a New York style cheesecake but it's not as light and airy as a Japanese cheesecake.

To make Toblerone cheesecake, you need to whip the double cream until it forms soft peaks. This means that when you lift the whisk out of the mixture, the cream will hold its shape but it won't be stiff.

If you whip the cream too much, it will start to form hard peaks. This means that when you lift the whisk out of the mixture, the cream will hold its shape and it will be quite stiff.

If you whip the cream to this point, your Toblerone cheesecake will be quite dense. So if you want a light and fluffy cheesecake, make sure you don't over whip the cream.

How do I make my cheesecake firmer?

If you want a firmer Toblerone cheesecake, there are a few things you can do.

• Firstly, make sure you use full fat cream cheese and double cream as these contain more fat which will help the mixture to set. If you're using low fat alternatives, your cheesecake might not set as firmly.
• Another way to make no-bake cheesecakes more firm is the use of gelatine in the filling. Gelatine is a type of ingredient that helps to firm up mixtures. If you want to use gelatine in your Toblerone cheesecake, you'll need to first bloom it. This means mixing the gelatine with a little bit of water and letting it sit for 5 minutes. Once it's bloomed, add it to the Toblerone cheesecake mixture and mix until combined. Bear in mind that gelatine is an animal-derived product, so it will make your cheesecake unsuitable for vegans and vegetarians. However, you can buy vegan gelatine (or Agar Agar) from most supermarkets on the baking aisle.
• If your Toblerone cheesecake still isn't firm enough, you could try chilling it in the fridge for longer. Sometimes, it can take up to 12 hours for a no bake cheesecake to fully set in the fridge.

Why is my cheesecake soft?

This is a no-bake cheesecake, so it should be softer than a baked cheesecake. However, it should still hold together enough to slice.

Why did my Toblerone cheesecake taste bland?

Toblerone cheesecakes can sometimes taste a little bit bland if you serve it straight from the fridge.

To avoid this, leave your Toblerone cheesecake out of the fridge for at least 30 minutes before serving. This will help the flavour come through and make it more smooth and creamy.

How can I add/change the flavours in this recipe?

There are lots of ways you can change the flavours in Toblerone cheesecake.

If you want a chocolatey Toblerone cheesecake, try adding some melted dark chocolate to the mixture. You could also add a tablespoon of cocoa powder for an extra chocolate hit.

For a more indulgent Toblerone cheesecake, try adding a tablespoon of Bailey's, Frangelico or another type of liqueur to the mixture.

If you want a fruity Toblerone cheesecake, try adding some chopped up fruit to the mixture before you pour it into the tin. Some great fruits to use are raspberries, strawberries and blueberries.

Who invented the Toblerone?

The Toblerone was invented by Swiss confectioner, Theodor Tobler in 1908. Tobler came up with the idea for the Toblerone after seeing a pyramid shaped mountain whilst on holiday in Italy.

Tobler's father was a chocolate maker and so Tobler decided to create a chocolate that would be unlike anything else on the market. Tobler's chocolate was a hit and is now sold in over 100 countries across the world.

In Toblerone's home country of Switzerland, the Toblerone is known as the 'bergtaler' which means 'mountain valley'. This is a reference to both Toblerone's pyramid shape and Theodor Tobler's home town of Bern which is situated in a valley.

The Toblerone is now one of the most popular Swiss exports and can be found in supermarkets all over the world. Toblerone even has its own branded merchandise including Toblerone mugs, Toblerone keyrings and Toblerone t-shirts.

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