Description
A no-bake cheesecake that combines the unique taste of Toblerone chocolate with creamy layers, perfect for any occasion.
Ingredients
Scale
- 300 g digestive biscuits (crushed)
- 150 g unsalted butter (melted)
- 200 g Toblerone (melted)
- 500 g full-fat cream cheese
- 125 g icing sugar
- 1 tsp vanilla extract
- 300 ml double cream
- 200–300 g Toblerone (chopped)
- 150 ml double cream (whipped for topping)
- 2 tbsp icing sugar (for topping)
- 50 g milk chocolate (melted)
- Toblerone pieces (for topping)
- Sprinkles (optional)
Instructions
- Blitz the digestive biscuits in a food processor until fine crumbs.
- Add melted unsalted butter and pulse until combined.
- Transfer the mixture into an 8”/20 cm springform tin and press down to create a base; chill in the fridge for at least 30 minutes.
- Gently melt Toblerone and let it cool slightly.
- Beat together cream cheese, icing sugar, and vanilla extract until smooth.
- Gradually add cooled melted Toblerone to the cream cheese mixture.
- Whip double cream until thick and fold into the cheesecake mixture along with chopped Toblerone.
- Pour the filling over the chilled base and smooth the top; chill for 4-5 hours or overnight.
- Whip double cream for topping until soft peaks form.
- Drizzle melted milk chocolate over the cheesecake and pipe on whipped cream.
- Decorate with Toblerone pieces and optional sprinkles; chill for another 30 minutes before serving.
Notes
Allow proper chilling time for the cheesecake to set ideally overnight. Use quality ingredients for the best flavor.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 35g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 100mg