Rich, ultra-creamy, and packed with bold Swiss chocolate flavor, this no-bake Toblerone cheesecake features melted Toblerone and dark chocolate folded directly into the filling, finished with chopped pieces of Toblerone on top. It’s a show-stopping dessert that requires minimal effort.
I know this Toblerone cheesecake hardly needs an introduction, but I have to say, it’s one of my favorite no-bake cheesecakes, and for plenty of good reasons.
This no-bake Toblerone cheesecake skips many of the ingredients required for a traditional baked version, making the recipe simpler and far more beginner-friendly. Be sure to check the full details in the recipe card below:
Make the crust and press into the pan. Chill in the fridge.
Melt chopped Toblerone and dark chocolate in a double boiler and let cool slightly.
Beat the cream cheese until smooth. In a separate bowl, whip the heavy cream until thick, not stiff.
Combine the whipped cream and mascarpone with the cream cheese until smooth.
This Toblerone cheesecake can be stored in the fridge for 3-4 days. Make sure to place the entire cheesecake or leftover individual slices in an airtight container.
Yes, this Toblerone cheesecake can be frozen. Wrap individual slices tightly in plastic wrap or foil and store in the freezer for up to 1 month. Allow to thaw in the refrigerator for best results.
Craving a creamy cheesecake but don’t want to turn on the oven? Here are a couple of my favorite no-bake recipes to keep you satisfied:
Yes, I highly recommend this for best results. Chilling the buttery crust solidifies the butter, creating a sturdy base that won’t crumble or shift when you add the filling. It also prevents the crust from mixing with the filling or becoming soggy.
If you don’t have a springform pan, the next best thing is a pie dish with a loose bottom. This makes it easy to release the cheesecake once chilled.
Absolutely! Almonds are a key ingredient in Toblerone chocolate which is why an almond biscuit base is the perfect pairing. That said, you could easily use crushed Graham crackers, digestive biscuits (200 grams/7 oz), tea biscuits (240 grams/8.5 oz), or any other biscuit of your choice.
Keep in mind that each biscuit requires a slightly different amount of butter. Make sure all crumbs have some butter.
There are a few reasons your cheesecake filling might not be firm. First, be sure to chill the assembled cheesecake for at least 8 hours. This allows it to set properly.
Another factor is the type of cream cheese you use. I recommend firmer varieties like Philadelphia or MonChou, as they provide better structure in a no-bake cheesecake.
Trust me, you don’t need any extra sugar! The Toblerone, which contains honey and almond nougat, provides plenty of sweetness on its own. Between the chocolate itself and the sweet almond cookies in the crust, this cheesecake is already perfectly balanced without any additional sugar.
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