It’s no secret that desserts are one of my favourite things, I mean who can resist ending a meal with some dark chocolate, a slice of fluffy cake or perhaps best of all – a piece of creamy cheesecake? This Toblerone Cheesecake combines all of the elements which make a great dessert, a rich crumbly base, light and creamy centre and of course – lots of chocolate! While it’s certainly not for those counting calories, it’s the perfect dessert to enjoy with your friends and family and with Australia Day coming up, this is one recipe to definitely add to your party menu.
How to Make a Toblerone Cheesecake:
Please note you will find the full recipe details in the recipe card below:
- Melt the butter
- Add the crushed biscuits and almond meal and combine.
- Press into the base of prepared tin.
- Mix the cream cheese and sugar until smooth and creamy
- Add the melted chocolate and cream.
- Pour over the top of the base.
- Place into the fridge to set.
Tips for Making this Toblerone Cheesecake:
- To ensure there are no ‘lumps’ in your cheesecake, soften it before mixing.
- The time it takes to combine the cream cheese with the other cheesecake ingredients will be impacted by it’s temperature.
- Keep the cheesecake stored in the fridge and consume within 3 days.
- As this cheesecake contains no gelatine, it has a soft texture and must be kept refrigerated until serving.
You might also enjoy these recipes:
- Mars Bar Cheesecake Balls
- Strawberry Jelly Cheesecake
- Christmas Trifle Recipe | Summer Berry Trifle
- Classic Baked Lemon Cheesecake
- Tim Tam and Baileys Cheesecake
- No Bake Mango Cheesecake
- Caramel Maltesers Slice
- No Bake Mars Bar Cheesecake
- Toblerone Cheesecake Balls
Toblerone Cheesecake
This delicious Toblerone Cheesecake makes the perfect dessert for your next special occasion! Both regular and Thermomix instructions included.
Equipment
- 20cm spring base tin.
Ingredients
- 250 grams Chocolate Ripple Biscuits crushed
- 100 grams butter
- ¼ cup almond meal 30 grams
Toblerone Fillig
- 500 grams Cream Cheese softened
- ½ cup caster sugar 110 grams
- 300 grams Toblerone
- ½ cup thickened cream 120 grams
Instructions
- Line the base and sides of a 20cm spring tin with baking paper.
- Place the butter in a microwave safe bowl and cook for 30 seconds or until melted.
- Combine the crushed biscuits, butter and almond meal in a large bowl, before pressing into the base your springform tin using the back of a metal spoon. Place the tin in the fridge to chill.
- Place the cream cheese and sugar in the bowl of an electric mixer and beat until smooth.
- While the mixer is still going, add the melted chocolate and cream and continue to beat until combined.
- Remove spring tin from the fridge and pour the filling over the top of the biscuit base and gently smooth the top.
- Sprinkle the extra Toblerone over the top of the cheesecake and place it back into the fridge for 8+ hours (preferably overnight) to set.
Thermomix Instructions
- Line the base and sides of a 20cm spring tin with baking paper.
- Cut the butter in half and place it into your Thermomix bowl. Cook for 2 minutes, 60 degrees, Speed 3 (or until melted).
- Add the chocolate ripple biscuits and almond meal and mix for 10 seconds, Speed 9. Scrape down the sides and mix again for another 10 seconds, Speed 7.
- Pour the biscuit mixture into your prepared tin and use a large metal spoon to cover the base with the biscuit mixture and press the surface down firmly.
- Break 200g of toblerone into pieces. Put the pieces into your Thermomix bowl and chop for 10 seconds, Speed 7 before cooking for 3 minutes, 60 degrees, Speed 2, until melted.
- Cut the softened cream cheese into quarters and add it along with the caster sugar and thickened cream to the melted toblerone mixture. Mix for 30 seconds, Speed 5. Scrape down the sides and mix for another 1 minute, Speed 5, or until combined.
- Pour the cheesecake mixture over the chocolate base.
- In a clean Thermomix bowl, grate the remaining Toblerone for 10 seconds, Speed 8. Sprinkle over the top of the cheesecake.
- Place the toblerone cheesecake into the fridge fo a minimum of 8 hours (preferably overnight) to set.
Notes
- To ensure there are no ‘lumps’ in your cheesecake, soften it before mixing.
- The time it takes to combine the cream cheese with the other cheesecake ingredients will be impacted by it’s temperature.
- Keep the cheesecake stored in the fridge and consume within 3 days.
- As this cheesecake contains no gelatine, it has a soft texture and must be kept refrigerated until serving.
Nutrition
Serving: 0gCalories: 442kcalCarbohydrates: 43gProtein: 6gFat: 29gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 63mgSodium: 251mgPotassium: 151mgFiber: 1gSugar: 34gVitamin A: 750IUVitamin C: 1mgCalcium: 103mgIron: 1mg
Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!
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Belinda Skellern
I haven’t had this in years. It was made for me and it was sooo yummy. You’ve inspired me to make it now.
Sarah Poppy
I love thermomix cheesecakes. My favourite is the choc honeycomb so I will have to try this!
Thanks for linking up with Mummy Mondays. #TeamMM
Erika @ Ever-changing Life of a Mum
OK if you set aside Nutella and Maltesers then Toblerone is my next favourite. I have never actually made a cheesecake, but this one looks delicious and is something I will definitely give a try.
Holly
Oh my, this sounds so good. I’m not a big cheesecake fan but this is the sort I would definitely come back for seconds with 🙂
Nicole - Champagne and Chips
You and Toblerone are a dangerous combination. Two marvellous cheesecakey things in a row. Just as well you have some hungry boys to help you eat it all. Yum!!
Lucy @ Bake Play Smile
Just in case I needed another reason to call you my best baking buddy, this is it! Amazing!!
vegeTARAian
This sounds A-MA-ZING!! I so want a slice right now
Jessica @ Sweet Menu
Oooh delicious! Aren’t cheesecakes just the best? This looks so creamy!!!
laurenm83
This one was incredibly creamy and smooth, I’ve been on a bit of a cheesecake spree the past few months – they are so easy and delicious I can’t stop!
Sammie @ The Annoyed Thyroid
This is such a sweet treat, I make mine in the Thermomix. It’s so quick to make, it’s almost dangerous. I’ll have to try adding the almonds to the base. I am sure everyone will go nuts about it!
laurenm83
The almonds certainly make a nice change. I’m turning into a bit of a Thermomix Cheesecake whiz, you are right they are just so dangerously easy to make!