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Toblerone Cheesecake

Toblerone Cheesecake

Toblerone cheesecake is an exquisite fusion of creamy cheesecake and signature Swiss chocolate, offering a decadent and customizable dessert experience that balances indulgence with the need for mindful enjoyment and practical baking tips.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 14

Ingredients
  

Biscuit Base

  • 300 g digestive biscuits
  • 150 g unsalted butter melted

Cheesecake Filling

  • 200 g Toblerone melted
  • 500 g full-fat cream cheese
  • 125 g icing sugar
  • 1 tsp vanilla extract
  • 300 ml double cream
  • 200-300 g Toblerone chopped

Decoration

  • 150 ml double cream
  • 2 tbsp icing sugar
  • 50 g milk chocolate melted

Toblerone pieces

  • Sprinkles
  • Grams - Ounces Conversion
  • 300 g = 10.6 oz
  • 150 g = 5.3 oz
  • 200 g = 7 oz
  • 500 g = 17.6 oz
  • 125 g = 4.4 oz
  • 300 ml = 10.1 fl oz
  • 150 ml = 5.1 fl oz
  • 50 g = 1.8 oz
  • Biscuit Base:
  • 300 g digestive biscuits crushed
  • 150 g unsalted butter melted
  • Cheesecake Filling:
  • 200 g Toblerone melted
  • 500 g full-fat cream cheese
  • 125 g icing sugar
  • 1 teaspoon vanilla extract
  • 300 ml double cream
  • 200-300 g Toblerone chopped
  • Decoration:
  • 150 ml double cream
  • 2 tablespoons icing sugar
  • 50 g milk chocolate melted
  • Toblerone pieces to decorate
  • Sprinkles optional

Instructions
 

For the Biscuit Base:

  • Place the digestive biscuits in a food processor and blitz until you get fine crumbs. Add the melted butter and pulse a few times until the mixture is well combined. Press the crumb mixture firmly into the base of an 8-inch (20cm) deep springform tin. Chill in the refrigerator while you prepare the filling.

For the Cheesecake Filling:

  • Gently melt 200g of Toblerone in a heatproof bowl over a pan of simmering water, stirring occasionally, or melt it in short bursts in the microwave until smooth. Allow it to cool slightly while you continue. Using an electric mixer (such as a KitchenAid), beat the cream cheese, icing sugar, and vanilla extract together until smooth. Gradually add the melted Toblerone and beat again until fully combined. Pour in the double cream and whip the mixture until it thickens and resembles a mousse. Fold in the chopped Toblerone pieces gently, then pour the filling over the chilled biscuit base and spread evenly. Cover and refrigerate for at least 4-5 hours, preferably overnight, to set.

For the Decoration:

  • Carefully remove the cheesecake from the tin. Whip the double cream with icing sugar until soft peaks form, then use it to decorate the top along with melted milk chocolate, extra Toblerone pieces, and sprinkles as desired.