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5 from 3 votes

Toblerone Cheesecake

This delicious Toblerone Cheesecake makes the perfect dessert for your next special occasion! Both regular and Thermomix instructions included.
Prep Time30 mins
Chilling Time8 hrs
Total Time8 hrs 30 mins
Course: Dessert
Cuisine: Australian
Keyword: Cheesecake, No Bake Dessert
Servings: 12 people
Calories: 442kcal
Author: Lauren


  • 20cm spring base tin.


  • 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


  • 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.


  • 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.


Serving: 0g | Calories: 442kcal | Carbohydrates: 43g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 251mg | Potassium: 151mg | Fiber: 1g | Sugar: 34g | Vitamin A: 750IU | Vitamin C: 1mg | Calcium: 103mg | Iron: 1mg