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.
Ingredients
**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
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.