This no-bake Toblerone cheesecake delivers everything a Toblerone lover could want: a crunchy chocolate cookie base, toasted almond notes, a creamy honey-kissed Toblerone filling and a glossy chocolate drip that makes it irresistible.
This recipe amplifies the signature honey-and-almond character of Toblerone into a silky cheesecake. The base combines chocolate-flavored cookies with almond meal for a toasty edge, while the filling blends melted Toblerone with full-fat cream cheese, whipped cream and a touch of honey. A simple ganache drizzle and a ring of Toblerone triangles finish the cake and give it real show-stopping appeal. Bookmark this one — it’s a crowd-pleaser.
Recipe tips and frequently asked questions
Is this cheesecake vegetarian?
Yes — the cheesecake is suitable for vegetarians. It is not vegan because it contains dairy and honey.
Is this cheesecake gluten free?
The recipe as written uses chocolate-flavored cookies and is not gluten-free. Toblerone is gluten-free, so you can make the cake gluten free by swapping the chocolate cookies for a gluten-free chocolate cookie or chocolate graham alternative.
How long does this cheesecake last in the fridge?
Store the finished cheesecake in a covered container in the fridge for up to three days for the best flavor and texture.
Can this cheesecake be frozen?
Yes — the cheesecake freezes well. Wrap individual slices or the whole cake and freeze for up to two months; it’s best eaten within a month for optimal taste and texture.
Ingredients
Toblerone chocolate: the star ingredient. Milk Toblerone is used here, but you can experiment with other varieties.
Almond meal: adds a toasty almond flavour that complements the Toblerone. Roasted skin-on almond meal can be used to skip the extra toasting step.
Honey: echoes the honey notes in Toblerone and brightens the filling.
Chocolate-flavored cookies (biscuits): create a chocolatey base. Use chocolate ripple biscuits, Oreo crumbs (without filling), bourbon biscuits or any chocolate cookie. If you prefer less chocolate, swap for graham cracker crumbs or digestive biscuits.
Cream cheese: full-fat cream cheese gives the creamiest result and helps the cheesecake set properly.
Cream: use thickened, heavy or heavy whipping cream (around 34% fat) for stable whipped peaks.
Unsalted butter: binds the base and balances flavor.
How to make Toblerone cheesecake
Refer to the recipe card below for exact amounts and full instructions.
To make the chocolate cookie base
Line a springform pan. Blitz the chocolate cookies to fine crumbs in a food processor or place in a sealed bag and crush with a rolling pin. Toast the almond meal in a dry pan over medium heat until fragrant, then remove immediately to avoid burning. Combine the toasted almond meal with the cookie crumbs.
Melt the butter, mix it into the crumbs until the texture resembles fine breadcrumbs, press into the lined tin and chill for at least one hour (or up to 24 hours). Press firmly enough so the base holds together, but not so tight that it becomes rock-hard.
Hot tip: Chill the base before filling. A warm base can cause the filling to weep and make the base soggy. You can prepare the base the day before.
To make the Toblerone chocolate filling
Finely chop the Toblerone for the filling and gently melt it in short bursts in the microwave, stirring until smooth, then allow to cool slightly. Whip the cream to firm peaks. Beat room-temperature cream cheese until smooth, then add the cooled melted chocolate and beat in. Warm the honey briefly and mix into the chocolate-cream cheese mixture.
Hot tip: Use room-temperature cream cheese. Cold cream cheese can lead to a lumpy or grainy filling; allow it to soften for 30–60 minutes depending on the ambient temperature.
Fold the whipped cream gently into the chocolate and cream cheese mixture until uniform. Pour the filling onto the chilled base, smooth to the edges and press out any air pockets. Chill for at least 4–8 hours, preferably overnight, until set.
To decorate
Release the cheesecake from the pan and tidy the edges with an offset spatula. Finely chop the chocolate for the ganache, melt and stir in the cream until glossy and smooth. Test the ganache’s consistency by letting a little drip down the side of a bowl: warmer ganache gives thinner lines; slightly cooled ganache gives thicker drips.
Hot tip: Chop the chocolate finely before melting to avoid lumps that can block piping bags when creating the drip.
Transfer the ganache to a piping bag or a small ziplock, pipe a crisscross pattern across the top if desired, then pipe drips carefully around the edge. Arrange Toblerone triangles in a circle on top and the cake is ready.
How to serve
To serve, place the cheesecake on a serving plate and slice with a large sharp knife warmed under hot water and dried between slices for clean cuts. Use caution—the metal will be hot; protect your hand if needed.
How to store
Store the no-bake chocolate cheesecake in the fridge in a covered container for up to three days. For freezing, wrap individual slices or the whole cake tightly; freeze for up to two months but aim to eat within a month for the best texture and flavor.
Have you made this recipe? Tell me how it went in the comments below and tag me on instagram so I can see your delicious creations! @keep_calm_and_eat_icecream
Looking for more fabulous no bake cheesecake recipes?
Try other decadent no-bake cheesecakes for more inspiration.
- No Bake Chocolate Cheesecake
- Aero Mint Cheesecake
- Chocolate Orange Cheesecake
- Caramilk Cheesecake
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📋 Recipe
Toblerone Cheesecake
Print Recipe
Equipment
- Spring form cake tin, 7″ x 2.5″ (18cm x 6.5cm)
- Electric hand beaters or stand mixer
- Stick/immersion blender with chopping bowl attachment or food processor
Ingredients
Cheesecake base
- 1 & ⅓ cups (150g) chocolate flavored cookies
- ¾ cup plus 1 tablespoon (100g) almond meal or roasted almond meal, skin on
- 1 stick / ½ cup (115g) unsalted butter
Cheesecake filling
- 7 & ½ large triangles (250g) Toblerone chocolate (from a 360g bar)
- 1 cup (250ml) thickened cream
- 2 x 8 ounce tubs (450g total) full fat cream cheese
- 3 flat teaspoons honey
Optional decorations
- 3 & ½ large triangles (80g) Toblerone triangles (from a 360g bar)
- 2 tablespoons (40ml) thickened cream (for ganache)
- 1 small bar (50g) Toblerone (for decoration)
Instructions
To make the cheesecake base
- Line the base and sides of a springform tin with baking paper.
- Break up the cookies and blitz briefly in a food processor into crumbs.
- Heat a dry frying pan on medium. Add the almond meal and stir until toasted, removing promptly to avoid burning.
- Melt the butter and combine with the cookie crumbs and almond meal until evenly moistened.
- Press the mixture into the lined tin to form the base. Do not press too firmly.
- Chill in the fridge for at least one hour or overnight.
To make the cheesecake filling
- Make sure the cream cheese is at room temperature.
- Finely chop the Toblerone for the filling, melt gently in short microwave bursts and stir until smooth. Allow to cool slightly.
- Whip the cream to firm peaks.
- Beat the cream cheese until smooth, add the cooled melted chocolate and mix until combined. Warm the honey briefly, add and mix well.
- Fold the whipped cream gently into the chocolate-cream cheese mixture until uniform.
- Spread the filling over the chilled base, smooth the top and chill for at least four hours or overnight.
To decorate the cheesecake
- Remove the cheesecake from the springform tin and smooth the edges with an offset spatula.
- Finely chop the chocolate for decoration, melt and stir in the cream to make ganache.
- Test ganache consistency by dripping some down the side of a bowl. Use warmer ganache for finer lines and slightly cooled ganache for thicker drips.
- Pipe thin crisscross lines across the top if desired. Pipe drips carefully around the edge.
- Arrange Toblerone triangles around the top of the cake and serve.
Notes
I used a 7″ x 2.5″ (18cm x 6.5cm) springform tin to give a tall cheesecake with a deep cookie base. You can use a wider tin — the cake will be shorter but still delicious.
Storage: keep in a covered container in the fridge for up to three days. Freeze slices or the whole cake for up to two months; best within a month for optimal quality.
Nutrition
Carbohydrates: 26 g
Protein: 5 g
Fat: 19 g
Nutritional Disclaimer
Nutritional information is an estimate based on an online database. Values may vary by brand. For precise information calculate using the specific products you use.
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