Description

This no-bake Toblerone cheesecake is a luscious and creamy dessert combining the crunchy biscuit base with smooth, chocolatey Toblerone-infused cream cheese filling topped with a glossy ganache and honeycomb decorations. Perfectly chilled and set without any baking, it’s an indulgent treat that’s effortless to prepare and guaranteed to impress.

Ingredients

Scale

Base

200 g digestive biscuits
80 g unsalted butter, melted

Cheesecake Filling

400 g full-fat cream cheese, room temperature
70 g caster sugar
200 g double cream (heavy cream), liquid (not whipped)
200 g Toblerone chocolate, melted and slightly cooled

Ganache

100 g Toblerone chocolate
100 g double cream

Decoration

Honeycomb pieces
Additional Toblerone chunks

Instructions

Prepare the base: Line a 7-inch (18 cm) springform cake tin with baking parchment on the base and optionally acetate tape on the sides to ease removal. Crush the digestive biscuits to fine crumbs using a food processor or by bashing with a rolling pin. Mix the biscuit crumbs with the melted butter until well combined, then press firmly into the bottom of the springform tin. Refrigerate while preparing the filling.
Melt Toblerone for filling: Gently melt 200 g of Toblerone chocolate over a simmering water bath or in short bursts in the microwave until smooth, then allow it to cool slightly.
Make the cheesecake filling: Using an electric handheld mixer, beat the cream cheese and caster sugar until smooth. Add the melted Toblerone and continue beating until fully incorporated. Pour in the liquid double cream and whip the mixture until it thickens and resembles chocolate mousse in texture.
Assemble and chill: Pour the filling over the biscuit base, spreading evenly with an offset spatula. Cover the springform tin and refrigerate for at least 4-5 hours or ideally overnight to set fully.
Prepare the ganache: Melt 100 g Toblerone chocolate gently over a water bath or microwave. Add 100 g double cream and whisk gently until the mixture is smooth and glossy. Let cool to room temperature.
Top the cheesecake: Spoon the ganache over the chilled cheesecake, spreading it evenly and creating swirls and texture on the surface for an elegant finish.
Decorate: Add honeycomb pieces and extra Toblerone chunks on top of the ganache as a decorative and flavorful garnish before serving.

Notes

If acetate tape is unavailable, simply run a knife around the edges before removing the cheesecake from the tin.
Use full-fat cream cheese and double cream for best texture and richness.
The cheesecake should be chilled for at least 4-5 hours but overnight is recommended for optimal setting.
Gentle melting of Toblerone is key to avoid burning chocolate.
Decorations like honeycomb and extra Toblerone add crunch and visual appeal but can be omitted if unavailable.

Prep Time: 30 minutes
Cook Time: 0 minutes
Category: Dessert
Method: No-Cook
Cuisine: British

Keywords: No-Bake Cheesecake, Toblerone Cheesecake, Chocolate Cheesecake, No-Bake Dessert, Easy Cheesecake