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This creamy Toblerone cheesecake is a beautiful make-ahead dessert that’s as easy to put together as it is delicious. It’s a no-bake recipe, which means there’s no need to turn on the oven, just a few simple steps and a little chill time, and it’s ready to enjoy. I often make this when I want something that feels a little bit special without spending too long in the kitchen.
It’s also lovely to decorate to suit the moment, at Easter, I place little chocolate bunnies or eggs on top for a festive feel. Or, if you’re after something more timeless, a few fresh strawberries or raspberries with a side of cream always adds a beautiful, fresh finish.
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Toblerone Cheesecake
- Total Time: 0 hours
Ingredients
Units Scale
- 125g Arnott’s Choc Ripple biscuits
- 1/4 cup almond meal
- 80g salted butter, melted
- 500g cream cheese, softened
- 1/2 cup caster sugar
- 200g Toblerone chocolate (see notes), melted
- 1/2 cup thickened cream
- strawberries, to serve
Instructions
Make the base:
- Place the chocolate biscuits in a food processor and blitz until they resemble fine crumbs.
- Add the almonds and melted butter, then process for another 10 seconds until everything is well combined.
- Press the mixture firmly into the base of a lightly greased 20cm springform pan. Pop it in the fridge for 20 minutes to set.
Prepare the filling:
- In a large mixing bowl, beat the softened cream cheese and caster sugar with an electric mixer until smooth and creamy.
- Add in the melted Toblerone and thickened cream, mixing again until everything is well combined.
Assemble and chill:
- Spoon the filling over the chilled biscuit base and smooth the top with a spatula.
- Refrigerate for at least 3 hours or overnight until set.
To serve:
- Just before serving, top with seasonal decorations – mini eggs for Easter, or a handful of strawberries and raspberries with whipped cream on the side for a fresh finish.
- Prep Time: 25 min
- Chilling Time: hours (or overnight for best results)
- Cook Time: None (no-bake)
