Description
This no-bake Gluten Free Toblerone Cheesecake combines creamy mascarpone with rich Toblerone chocolate, creating an irresistible dessert that’s easy to make and perfect for any occasion.
Ingredients
Scale
- 320 g gluten-free digestive biscuits
- 150 g butter (melted)
- 600 g mascarpone or cream cheese
- 100 g icing sugar (sifted)
- 300 ml double cream
- 1 tsp vanilla extract
- 250 g Toblerone (chopped into chunks)
Instructions
- Prepare Your Base: Crush the gluten-free biscuits and mix with melted butter. Press into a 20cm loose-bottom tin and chill.
- Create Your Cheesecake Filling: Mix mascarpone, icing sugar, and vanilla, then fold in whipped double cream and chopped Toblerone.
- Assemble and Chill: Spread the cheesecake mixture over the chilled biscuit base and refrigerate overnight.
- Final Touches: Remove the cheesecake from the tin and decorate with extra Toblerone pieces before serving.
Notes
Quality ingredients enhance flavor. Can be prepared 2 days in advance. Store in fridge for up to 4-5 days.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Swiss
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 26g
- Sodium: 200mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 80mg