Toblerone Cheesecake

  • Total Time

  • Serves



This Toblerone Cheesecake is really delicious. If you like chocolate, you'll abolsultely love this recipe. With a Toblerone base and the cheesecake, you get a double chocolate hit. Perfect for that special occasion where you want to wow your guests.


  1. Blitz the Toblerone in a food processor and then do the same with the biscuits until both are fine rubble. Add the butter and blitz until the mixture begins to clump then pour into an 8" springform tin and press firmly into the base in an even layer.

    • 40g Toblerone (TM)
    • 250g Bourbon biscuits
    • 40g Soft unsalted butter
  2. For the filling melt the Toblerone in a bowl over a pan of simmering water and then stir in the light muscovado sugar and dissolve any lumps in the sugar then set aside to cool for 5 minutes. In a small bowl, mix the cocoa powder with 3 tbsp. of hot water until it is smooth.

    In a large bowl, whip the cream until it holds its shape, and then carefully fold in the cooled, melted Toblerone mixture and the cocoa mixture.

    In another large bowl, gently beat the cheese until it is soft.


    Finally combine the cheese with the cream and chocolate mixture.

    Pour into the tin onto the chilled base. Chill overnight in the fridge until set.

    Top Tip: Cream cheese runny prevention
    • 100g Light muscovado sugar
    • 3 tbsp Cocoa powder
    • 400g Double cream
    • 200g Toblerone (TM)
    • 400g Cream cheese
  3. When you are ready to serve, make the glaze by melting all the ingredients together in a bowl over a pan of simmering water until smooth and combined.

    Release the cheesecake from its tin and place on a serving plate.

    Then while the glaze is still runny pour around the edges of the cheesecake to form drips.

    Decorate with chunks of Toblerone and serve straight away.

    The cheesecake softens at room temperature so keep it in the fridge if there are any leftovers.


    Top Tip: What to do if the glaze thickens
    • 150g Dark chocolate
    • 1 tbsp Icing sugar (We like Silver Spoon)
    • 3 tbsp milk
    • chunks Toblerone (TM)

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