The Ultimate No-Bake Toblerone Cheesecake Recipe

Hi there! I’m Lisa from Recipesrealm, and today I’m sharing something truly special with you. Picture this: a no-bake Toblerone cheesecake so decadent, so impossibly smooth, that it’ll make you wonder why you ever turned on your oven for dessert. As someone who’s spent countless hours perfecting dessert recipes, I understand the frustration of complicated cheesecakes that crack, sink, or require precise baking temperatures. That’s why this recipe is a game-changer.

This no-bake Toblerone cheesecake combines the iconic honey-almond nougat chocolate we all love with a velvety cream cheese filling that sets perfectly without any heat. No water baths, no temperature anxiety, no cracks—just pure, indulgent bliss. After testing this recipe dozens of times in my kitchen at Recipesrealm, I’ve refined every detail to ensure your success. Whether you’re a beginner baker or a seasoned dessert enthusiast, this recipe delivers restaurant-quality results every single time.

In this comprehensive guide, I’ll walk you through everything: selecting the perfect Toblerone bars, creating that buttery biscuit base, mastering the creamy filling, and adding those show-stopping finishing touches. Plus, I’ve included expert tips for flavor variations, serving suggestions, and answers to all your frequently asked questions. Let’s create some delicious memories together!

Why This No-Bake Toblerone Cheesecake Recipe Works

At Recipesrealm, we believe that great recipes should be both impressive and achievable. This no-bake Toblerone cheesecake checks every box for what makes a dessert truly special:

• Zero Baking Required: Perfect for hot summer days when you don’t want to heat up your kitchen, or for anyone without access to an oven. The setting happens naturally in your refrigerator, making this foolproof for beginners.
• Iconic Toblerone Flavor: The distinctive taste of Toblerone chocolate—with its honey-almond nougat and Swiss milk chocolate—creates a sophisticated flavor profile that’s instantly recognizable and universally loved.
• Make-Ahead Friendly: This no-bake Toblerone cheesecake actually tastes better when made 24 hours in advance, making it ideal for dinner parties, celebrations, or meal prep. Less stress, more time with your guests!
• Impressive Presentation: The triangular Toblerone pieces arranged on top create a stunning visual effect that looks like it came from a high-end bakery. Your friends and family will be amazed at your culinary skills.
• Customizable Base: Whether you prefer digestive biscuits, graham crackers, or Oreos for your crust, this recipe adapts beautifully to your preferences and what’s available in your pantry.
• Rich Yet Balanced: The tangy cream cheese perfectly balances the sweetness of the Toblerone, creating a dessert that’s indulgent without being overwhelming. You’ll want just one more slice!

Choosing the Right Ingredients for Your No-Bake Toblerone Cheesecake

The secret to an exceptional no-bake Toblerone cheesecake lies in selecting quality ingredients. Let me share my insider tips for making the best choices.

Best Chocolate Selection for This No-Bake Toblerone Cheesecake

Toblerone Varieties: While the classic milk chocolate Toblerone is traditional, you can experiment with dark chocolate (70% cocoa) for a more intense, less sweet version, or white chocolate Toblerone for a lighter, creamier variation. I recommend using 3-4 standard 100g bars for the filling and keeping extra triangular pieces for decoration.

Melting Quality: Toblerone melts beautifully due to its nougat content, creating a smooth, lump-free mixture. Avoid cheaper imitation chocolate bars, as they don’t melt as smoothly and may contain vegetable oils that affect the texture.

Freshness Matters: Check the expiration date on your Toblerone bars. Fresh chocolate has better flavor and melts more evenly. Store unused chocolate in a cool, dry place—never in the refrigerator, as this can cause sugar bloom.

Buying Tips for No-Bake Toblerone Cheesecake Ingredients

Cream Cheese: Always use full-fat brick-style cream cheese (not spreadable or reduced-fat versions), and let it come to room temperature for at least 2 hours before mixing. Cold cream cheese creates lumps that are difficult to smooth out.

Heavy Cream: Look for cream with at least 35% fat content for optimal whipping and stability. The higher the fat content, the richer and more stable your cheesecake will be.

Digestive Biscuits: Golden digestive biscuits or graham crackers work perfectly for the base. For a chocolate twist, use chocolate digestive biscuits or Oreos (remove the cream filling first).

Substitutions for Your No-Bake Toblerone Cheesecake

Chocolate Alternatives: If Toblerone is unavailable, substitute with high-quality milk chocolate and add 2 tablespoons of honey plus 1/4 cup crushed almonds to mimic the signature flavor profile.

Dairy-Free Version: Use vegan cream cheese, coconut cream (chilled overnight and whipped), and dairy-free Toblerone or dark chocolate. The texture will be slightly softer but equally delicious.

Gluten-Free Base: Replace digestive biscuits with gluten-free graham crackers, almond flour mixed with melted butter and a touch of honey, or crushed gluten-free cookies.

Ingredients & Prep for No-Bake Toblerone Cheesecake

Essential Ingredients for Your No-Bake Toblerone Cheesecake

For the Biscuit Base:

• 300g (2 cups) digestive biscuits or graham crackers, finely crushed
• 150g (2/3 cup) unsalted butter, melted
• 2 tablespoons granulated sugar
• Pinch of sea salt

For the Toblerone Cheesecake Filling:

• 400g (3½ bars of 100g each) Toblerone chocolate, chopped
• 600g (3 cups) full-fat cream cheese, at room temperature
• 100g (½ cup) powdered sugar, sifted
• 2 teaspoons pure vanilla extract
• 300ml (1¼ cups) heavy whipping cream, cold
• 3 tablespoons hot water (for melting chocolate)

For the Topping:

• 150ml (⅔ cup) heavy whipping cream
• 100g (1 bar) Toblerone chocolate, for decoration
• Optional: chocolate shavings, crushed almonds, gold leaf

Prep Essentials for No-Bake Toblerone Cheesecake

Equipment Setup: You’ll need a 9-inch (23cm) springform pan, parchment paper, mixing bowls, electric mixer (hand or stand), rubber spatula, and a food processor or rolling pin for crushing biscuits.

Pan Preparation: Line the bottom of your springform pan with parchment paper and lightly grease the sides. This ensures easy release and prevents sticking. Wrap the outside base with aluminum foil to prevent any butter leakage during chilling.

Chocolate Melting Station: Set up a double boiler or use a microwave-safe bowl. Chop your Toblerone into small, uniform pieces for even melting. Keep a tablespoon of hot water nearby to help smooth the chocolate if needed.

Cream Cheese Conditioning: The most critical step! Remove cream cheese from the refrigerator 2-3 hours before starting. Room temperature cream cheese (around 65-70°F) blends smoothly without lumps and creates that signature silky texture.

Timeline: Allow 30 minutes for prep, 15 minutes for assembly, and minimum 6 hours (preferably overnight) for chilling. This no-bake Toblerone cheesecake requires patience, but the hands-on time is minimal.

Step-by-Step Cooking Instructions for No-Bake Toblerone Cheesecake

Let me guide you through each stage of creating this stunning no-bake Toblerone cheesecake. Take your time and enjoy the process!

Pre-Cooking Prep for No-Bake Toblerone Cheesecake

Step 1: Prepare Your Workspace Clear your counter space and gather all ingredients and equipment. Room temperature ingredients are crucial for this no-bake Toblerone cheesecake, so ensure your cream cheese has been out for at least 2 hours. It should be soft enough to leave an indentation when pressed gently.

Step 2: Create the Biscuit Base Crush your digestive biscuits into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin. You want the consistency of coarse sand—no large chunks. Mix the crumbs with melted butter, sugar, and a pinch of salt until the mixture resembles wet sand and holds together when pressed.

Step 3: Form the Crust Pour the biscuit mixture into your prepared springform pan. Using the bottom of a glass or measuring cup, press the mixture firmly and evenly across the bottom and slightly up the sides (about 1 inch). The key is firm, even pressure to prevent a crumbly base. Refrigerate for 30 minutes while you prepare the filling.

Cooking Method for No-Bake Toblerone Cheesecake

Step 4: Melt the Toblerone Chop 400g of Toblerone into small, uniform pieces. Place in a heatproof bowl over simmering water (double boiler method) or microwave in 30-second intervals, stirring between each interval. Add 2-3 tablespoons of hot water if needed to achieve a smooth, pourable consistency. Set aside to cool slightly—you want it warm but not hot, as hot chocolate can deflate your whipped cream later.

Step 5: Whip the Heavy Cream In a chilled bowl, whip 300ml of cold heavy cream until soft peaks form. Don’t over-whip—you want it to hold its shape but still be somewhat fluid. This should take 2-3 minutes with an electric mixer on medium-high speed. Set aside in the refrigerator.

Step 6: Beat the Cream Cheese Base In a large mixing bowl, beat the room temperature cream cheese with an electric mixer for 2-3 minutes until completely smooth and fluffy. Stop to scrape down the sides of the bowl several times. Add the powdered sugar and vanilla extract, beating for another minute until fully incorporated. The mixture should be light, airy, and lump-free.

Step 7: Combine Chocolate and Cream Cheese With the mixer on low speed, slowly pour the melted (but cooled) Toblerone into the cream cheese mixture. Mix until just combined and the color is uniform. Don’t overmix at this stage, as you’ll be folding in whipped cream next.

Step 8: Fold in Whipped Cream Using a rubber spatula, gently fold the whipped cream into the Toblerone-cream cheese mixture in three additions. Use a lifting and folding motion, turning the bowl as you go. This technique preserves the airiness. The mixture should be smooth, mousse-like, and light in texture—this is what makes your no-bake Toblerone cheesecake incredibly creamy.

Assembly Check for No-Bake Toblerone Cheesecake

Step 9: Fill the Pan Remove the chilled crust from the refrigerator. Pour the Toblerone cheesecake filling over the base, using a spatula to spread it evenly to the edges. Tap the pan gently on the counter 3-4 times to release any air bubbles. Smooth the top with an offset spatula or the back of a spoon.

Step 10: Initial Chill Cover the pan loosely with plastic wrap (don’t let it touch the surface—you can insert toothpicks around the edge to hold it up if needed). Refrigerate for at least 6 hours, but preferably overnight. This no-bake Toblerone cheesecake needs time to set properly. The longer it chills, the better the texture and the cleaner your slices will be.

Resting Period for No-Bake Toblerone Cheesecake

Step 11: Add the Topping (Optional but Recommended) After the cheesecake has set completely (it should be firm to the touch), prepare your topping. Whip 150ml of cold heavy cream to stiff peaks. Spread or pipe it decoratively on top of the cheesecake. Alternatively, you can drizzle melted Toblerone over the surface or arrange Toblerone triangles in a spectacular pattern around the edge and center.

Step 12: Final Decoration This is where your no-bake Toblerone cheesecake becomes Instagram-worthy! Arrange Toblerone triangular pieces standing upright around the perimeter of the cheesecake. Add chocolate shavings, crushed almonds, or a dusting of cocoa powder for extra visual impact. Some bakers like to drizzle melted chocolate or caramel sauce across the top for added drama.

Step 13: The Perfect Release When ready to serve, run a thin knife around the edge of the pan under hot water, wipe it dry, and carefully run it between the cheesecake and the pan. Release the springform carefully. For the cleanest slices, dip your knife in hot water and wipe clean between each cut.

Pro Tips for Perfect No-Bake Toblerone Cheesecake

Avoiding Common Mistakes with No-Bake Toblerone Cheesecake

Preventing a Runny Cheesecake: The most common issue with no-bake Toblerone cheesecake is a filling that doesn’t set properly. Ensure you’ve whipped your cream to the correct consistency (soft peaks, not liquid), used full-fat cream cheese (not spreadable), and allowed adequate chilling time. If your filling seems too soft after 6 hours, it needs more time—be patient!

Eliminating Lumps: Always use room temperature cream cheese and beat it thoroughly before adding other ingredients. If you encounter lumps, you can strain the mixture through a fine-mesh sieve before folding in the whipped cream, though this takes extra time.

Avoiding Crust Crumbling: The key to a sturdy crust is enough butter (the binding agent) and firm pressing. If your crust is crumbly when serving, you either didn’t use enough butter or didn’t press firmly enough. The initial 30-minute chill also helps it set properly.

Preventing Chocolate Seizing: When melting Toblerone, any water droplets can cause it to seize and become grainy. Keep your bowl and utensils completely dry. If your chocolate does seize, whisk in a tablespoon of vegetable oil or butter to smooth it out.

Tool Recommendations for No-Bake Toblerone Cheesecake

Essential Equipment: A springform pan is non-negotiable for this no-bake Toblerone cheesecake—it allows for easy removal without damaging your creation. Invest in a quality 9-inch pan with a tight seal. A stand mixer or hand mixer makes the job much easier, though you can whip cream by hand if you’re feeling ambitious (it takes about 8-10 minutes of vigorous whisking).

Nice-to-Have Tools: An offset spatula creates perfectly smooth surfaces. A piping bag with decorative tips transforms your whipped cream topping into professional-looking rosettes. A microplane grater is perfect for creating fine chocolate shavings for garnish.

Kitchen Thermometer: While not essential, a thermometer can help ensure your melted chocolate has cooled to around 90-95°F (32-35°C) before adding it to the cream cheese mixture. This temperature is warm enough to incorporate smoothly but cool enough not to melt your whipped cream.

Storage & Reheating Tips for No-Bake Toblerone Cheesecake

Refrigerator Storage: This no-bake Toblerone cheesecake keeps beautifully in the refrigerator for up to 5 days when covered properly. Use plastic wrap directly on the surface (or better yet, keep it in the springform pan with the lid) to prevent it from absorbing odors and drying out.

Freezing Instructions: Yes, you can freeze this cheesecake! Wrap individual slices or the entire cheesecake (without toppings) in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator—never at room temperature, as this can create condensation and a soggy texture. Add fresh whipped cream and Toblerone decorations after thawing.

Make-Ahead Strategy: For stress-free entertaining, make your no-bake Toblerone cheesecake 1-2 days in advance. The flavors actually meld and improve over time. Add decorative toppings on the day of serving for the freshest appearance.

Serving Temperature: For the best texture and flavor, remove the cheesecake from the refrigerator 15-20 minutes before serving. Slightly cool (not ice-cold) cheesecake has a creamier mouthfeel and more pronounced flavors.

Flavor Variations for No-Bake Toblerone Cheesecake

Decadent Twists on No-Bake Toblerone Cheesecake

Salted Caramel Toblerone: Swirl 1/2 cup of salted caramel sauce through the filling before chilling. Drizzle more caramel on top and sprinkle with flaky sea salt for a sophisticated sweet-salty combination that enhances the honey notes in the Toblerone.

Espresso Toblerone Cheesecake: Add 2 tablespoons of instant espresso powder dissolved in 1 tablespoon of hot water to the cream cheese mixture. The coffee flavor complements the chocolate beautifully and creates a more complex, adult dessert. Top with chocolate-covered espresso beans for extra crunch.

Orange Toblerone Delight: Add the zest of 2 large oranges and 2 tablespoons of orange liqueur (or fresh orange juice) to the filling. The citrus cuts through the richness and pairs wonderfully with the almond nougat. Garnish with candied orange peel for an elegant presentation.

Peanut Butter Toblerone Fusion: Incorporate 1/2 cup of smooth peanut butter into the cream cheese mixture. The combination of peanut butter, chocolate, and honey-almond nougat creates an indulgent flavor reminiscent of high-end candy bars. Top with crushed peanuts.

Dietary Adaptations for No-Bake Toblerone Cheesecake

Keto-Friendly Version: Replace the biscuit base with a mixture of almond flour (2 cups), melted butter (1/2 cup), and erythritol (3 tablespoons). Use sugar-free chocolate instead of Toblerone and substitute powdered erythritol for the sugar in the filling. Note that the texture will be slightly different, but still delicious.

Gluten-Free Toblerone Cheesecake: Simply use gluten-free digestive biscuits or graham crackers for the base. Toblerone chocolate and all other ingredients are naturally gluten-free. Always check labels to ensure your specific brands are certified gluten-free if you have celiac disease.

Reduced-Sugar Option: Use dark chocolate Toblerone (70% cocoa) which has less sugar, and reduce the powdered sugar in the filling to 1/4 cup. The cheesecake will be less sweet but more intensely chocolate-flavored. You can also add stevia to taste if you want more sweetness without sugar.

Global Flavors for No-Bake Toblerone Cheesecake

Each of these variations transforms your no-bake Toblerone cheesecake into a globally-inspired dessert that tells a story and sparks conversation at your table. At Recipesrealm, we love how food connects us across cultures!

Serving Suggestions for No-Bake Toblerone Cheesecake

This no-bake Toblerone cheesecake is a show-stopper on its own, but the right accompaniments can elevate it from delicious to unforgettable.

Classic Pairings: Serve generous slices with fresh raspberries or strawberries—their tartness cuts through the richness beautifully. A dollop of lightly sweetened whipped cream adds an extra layer of indulgence. For special occasions, a drizzle of warm chocolate ganache or salted caramel sauce takes this dessert over the top.

Coffee and Tea Companions: This no-bake Toblerone cheesecake pairs wonderfully with a strong espresso or cappuccino—the bitter notes balance the sweetness. For tea lovers, try it with Earl Grey (the bergamot complements the honey notes) or a robust English Breakfast. Herbal options like chamomile or mint tea provide a refreshing contrast.

Dessert Wine Pairings: If you’re serving adults, consider pairing your cheesecake with a sweet dessert wine. A Moscato d’Asti offers gentle sweetness and bubbles that cleanse the palate. Port or Madeira provides rich, complex flavors that stand up to the chocolate. For something unique, try a late-harvest Riesling with its honey and apricot notes that echo the Toblerone’s nougat.

Plating Presentation: Transform each slice into a restaurant-worthy dessert by dusting the plate with cocoa powder, adding a swipe of raspberry coulis, and garnishing with a mint leaf. Create height by adding a quenelle of whipped cream on top. For dinner parties, plate individual portions ahead of time and keep refrigerated until serving.

Portion Guidance: This rich no-bake Toblerone cheesecake is quite decadent, so standard slices (12 per 9-inch cheesecake) are perfect. For buffets or parties with multiple desserts, cut smaller slices (16 pieces) to allow guests to try more variety without overwhelming them.

FAQs About No-Bake Toblerone Cheesecake

Q: Can I make this no-bake Toblerone cheesecake without gelatin? A: Yes! This recipe doesn’t require gelatin. The combination of whipped cream cheese and whipped heavy cream sets naturally when chilled, creating a stable, sliceable cheesecake. Gelatin is sometimes used in no-bake cheesecakes, but it’s not necessary for this Toblerone version.

Q: Why is my no-bake Toblerone cheesecake not setting? A: The most common reasons are: using low-fat cream cheese or whipping cream (always use full-fat), not whipping the cream enough (it needs to reach soft peaks), or insufficient chilling time. This cheesecake needs at least 6 hours, preferably overnight. Also, ensure you folded the whipped cream gently—overmixing can deflate it and prevent proper setting.

Q: Can I use white chocolate Toblerone for this recipe? A: Absolutely! White chocolate Toblerone creates a lighter, sweeter version of this no-bake Toblerone cheesecake. Keep in mind that white chocolate is softer and melts at a lower temperature, so be extra careful not to overheat it. You might want to reduce the powdered sugar to 1/3 cup to prevent it from being overly sweet.

Q: How do I fix a crumbly cheesecake crust? A: If your crust is crumbly, add 2-3 more tablespoons of melted butter and press firmly again. The mixture should hold together when squeezed. If you’ve already chilled it, you can carefully remove it, mix in more butter, and re-press. For future batches, ensure you’re using enough butter and pressing very firmly with the bottom of a glass.

Q: Can I make this no-bake Toblerone cheesecake dairy-free? A: Yes, with modifications. Use dairy-free cream cheese (like Kite Hill or Tofutti), coconut cream (from a chilled can, whipped), dairy-free butter, and dairy-free chocolate. Toblerone does contain milk, so substitute with dairy-free dark chocolate plus honey and chopped almonds. The texture will be slightly different but still delicious.

Q: Is this no-bake Toblerone cheesecake safe for pregnant women? A: Yes! Unlike traditional cheesecakes that sometimes use raw eggs, this recipe contains only pasteurized dairy products and doesn’t require baking, making it safe for pregnant women. All ingredients are pregnancy-safe when sourced from reputable stores and kept refrigerated properly.

Q: How far in advance can I make this cheesecake? A: This no-bake Toblerone cheesecake is perfect for making ahead! You can prepare it up to 3 days before serving—in fact, it tastes even better after 24-48 hours as the flavors meld. Store it covered in the refrigerator. Add fresh whipped cream and decorative Toblerone pieces on the day you plan to serve for the best presentation.

Q: Can I substitute the heavy cream with something lighter? A: Unfortunately, no. Heavy whipping cream (35% fat or higher) is essential for this recipe because it whips up stiff enough to support the cheesecake structure and provide the rich, creamy texture. Half-and-half, light cream, or milk won’t whip properly. If you’re looking for a lighter option, consider making smaller portions and serving with fresh berries.

Q: What if I don’t have a springform pan? A: While a springform pan is ideal for this no-bake Toblerone cheesecake, you can use a regular pie dish or even a square baking pan lined with parchment paper (leave overhang on the sides to lift out the cheesecake later). Individual serving glasses or mason jars also work beautifully for a no-fuss presentation—layer the crust, filling, and toppings for a parfait-style dessert.

Q: Can I use milk chocolate instead of Toblerone? A: You can, but you’ll lose the signature honey-almond nougat flavor that makes this cheesecake special. If you use regular milk chocolate, consider adding 2 tablespoons of honey and 1/3 cup of finely chopped toasted almonds to the filling to mimic Toblerone’s distinctive taste profile.

Conclusion

There you have it—your complete guide to creating the most spectacular no-bake Toblerone cheesecake that will have everyone asking for seconds! This recipe represents everything I love about cooking at Recipesrealm: it’s approachable yet impressive, requires no special techniques, and delivers results that look and taste like they came from a professional bakery.

The beauty of this no-bake Toblerone cheesecake lies in its simplicity and versatility. Whether you’re celebrating a birthday, hosting a dinner party, need a last-minute dessert, or simply treating yourself to something special, this recipe delivers every single time. The combination of that buttery biscuit base, silky-smooth Toblerone-infused filling, and elegant presentation makes it a dessert that creates lasting memories.

I’ve made this cheesecake countless times in my kitchen, tweaking and perfecting every detail so you can achieve success on your first try. From the proper temperature of ingredients to the folding technique that keeps everything light and airy, each step is designed to guide you toward cheesecake perfection. Remember, the key is patience—let it chill fully, and you’ll be rewarded with clean slices and sublime texture.

Don’t be afraid to make this recipe your own by trying the flavor variations I’ve shared. At Recipesrealm, we believe cooking should be creative and fun! Whether you add a hint of espresso, swirl in some salted caramel, or keep it classic, this no-bake Toblerone cheesecake is sure to become a beloved staple in your dessert repertoire.

So what are you waiting for? Grab those Toblerone bars, clear some space in your refrigerator, and let’s create something absolutely delicious tonight! I promise you, the smile on your loved ones’ faces when they take that first bite will make every minute worthwhile. Join the thousands of home cooks who’ve fallen in love with this recipe and try our Easy Sweet Potato Casserole with Marshmallows to made it their own signature dessert.

If you loved this recipe, don’t forget to share it with your friends or save it to try later! I’d be thrilled to see your personal touch—share your photos on Pinterest!

no-bake Toblerone cheesecake

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• Author: Olivia

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Description

This No-Bake Toblerone Cheesecake is pure chocolate bliss — rich, creamy, and loaded with chunks of Toblerone! With a buttery biscuit base and a silky chocolate cheesecake filling, it’s the perfect dessert for any chocolate lover.

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Ingredients

Scale 1x2x3x

**For the Crust:**

200g digestive biscuits (or graham crackers), crushed

100g unsalted butter, melted

**For the Filling:**

500g cream cheese, softened

1 1/4 cups heavy cream

250g Toblerone chocolate, melted (plus extra for chunks)

1/3 cup powdered sugar

1 tsp vanilla extract

**For the Topping:**

Extra Toblerone pieces, whipped cream, or chocolate shavings

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Instructions

1. In a bowl, mix crushed biscuits with melted butter until combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.

2. Melt Toblerone chocolate gently in the microwave or over a double boiler. Set aside to cool slightly.

3. In a large bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth.

4. In a separate bowl, whip heavy cream until soft peaks form.

5. Fold the melted Toblerone into the cream cheese mixture, then gently fold in the whipped cream until fully incorporated.

6. Stir in small chunks of extra Toblerone for added texture.

7. Spread the filling evenly over the chilled crust and smooth the top with a spatula.

8. Refrigerate for at least 6 hours (or overnight) to set.

9. Top with whipped cream, Toblerone chunks, or chocolate shavings before serving.

Notes

Use a springform pan for easy removal.

For a nutty twist, use almond or hazelnut biscuits for the crust.

This cheesecake keeps well in the fridge for up to 5 days or can be frozen for up to 1 month.