Toblerone Cheesecake

If you’re looking for a show-stopping dessert that’s sure to impress, look no further than this Toblerone Cheesecake. Made with a rich and creamy filling, rippled with loads of melted Toblerone chocolate, all on top of a crunchy chocolate base, this cheesecake is a decadent treat that’s perfect for any special occasion.

Why this Toblerone Cheesecake is great!

• Use up all those large gifted Toblerone bars
• It’s a delicious baked cheesecake
• It has a chocolate biscuit base made from Oreos – who doesn’t love that?
• An upgrade to a simple baked cheesecake with the Toblerone swirled through

What is Toblerone?

Toblerone is a Swiss chocolate. It is a Swiss milk chocolate base filled with honey almond nougat. This gives the chocolate depth with crunchy and chewy pieces spread throughout. The chocolate is known for it’s triangular shape that matches the Swiss alps.

Do you ever get given those big bars of Toblerone as a gift? I do! This cheese cake is great way to use up the bar, my Toblerone cookies and Toblerone brownies are also great options!

Ingredients needed

• Oreos
• Unsalted butter – melted
• Cream cheese – softened at room temperature
• Sugar – granulated / caster
• Large eggs
• Vanilla extract
• Cream –
• Chopped Toblerone chocolate – chopped then melted

How to make Toblerone Cheesecake

Line a springform pan with parchment paper. I do the bottom and the sides.

Crush the Oreo cookies in a food processor or place them in a bag and hit it with a rolling pin until they’re fine crumbs. I like to leave the filling inside. Melt the butter and pour into onto the Oreo crumbs. Mix well until combined.

Spoon the cookie mixture into the springform pan and smooth down to make one flat surface. Place in the fridge while you make the cheesecake filling.

Fit a stand mixer with a paddle attachment and place in the cream cheese and sugar. Alternatively you can place the cream cheese and sugar in a large bowl and use the beater attachments in an electric hand mixer. Beat until combined and the sugar has mixed in with the cream cheese.

Add in eggs and vanilla. Mix until smooth and creamy.

Add in the cream and mix again.

Chop up the Toblerone and place in a microwave safe bowl for 30 seconds at a time, mix in between and place back in the microwave until fully melted. Set aside to cool.

Pour the melted Toblerone into the cheesecake bowl. Give it a small swirl with a spoon or spatula. Pour the cheesecake mixture into the springform pan. The Toblerone will naturally ripple through the cheesecake.

Place in the oven with a pan of hot water beneath it (a water bath hack, read the full tips section below). Once baked, let cool completely in the oven.

Cheesecake is cooked when the edges are firm and set and there is a slight wobble in the centre.

Tips for making cheesecake

1. Use room temperature ingredients: Make sure the cream cheese, eggs, and other dairy ingredients are at room temperature before mixing. This ensures a smooth and creamy texture in your cheesecake batter.
2. Prepare the crust properly: Press the crust mixture firmly into the bottom of the pan, ensuring it is evenly distributed. This helps create a sturdy base for the cheesecake.
3. Avoid overmixing: Mix the cheesecake batter just until all the ingredients are combined. Overmixing can whip excess air into the batter, this can lead to cracking.
4. Tap the cheesecake: After filling the cheesecake into the pan, gently tap it on the counter to avoid any air bubbles in the cheesecake.
5. Bake with water: You can use my tip above to avoid the hassle of a water bath or use the traditional water bath method, either way this helps to prevent cracking.
6. Bake slow: Cheesecakes benefit from a slower, longer cooking time. This will mean the cheesecake won’t spike in temp and create cracks.
7. Allow proper cooling and chilling time: After baking, let the cheesecake cool at room temperature in the oven for about an hour, then refrigerate it for at least 4-6 hours or overnight. This allows the flavors to develop fully and gives the cheesecake time to set. Top with toppings before serving.
8. Use a hot knife for clean slices: Before cutting into the chilled cheesecake, dip a sharp knife into hot water and wipe it clean between each slice. This helps achieve neat and clean slices.
9. Bring cheesecake to room temperature before serving: For the best texture and flavor, remove the cheesecake from the refrigerator and let it sit at room temperature for about 20-30 minutes before serving. Bringing the cheesecake to room temperature also ensures a smoother, silkier texture. If its’ cold, the texture will be more firm and dense.

More Recipes to try:

• Oreo Cheesecake Brownies
• Toblerone Cookies
• Toblerone Brownies