Toblerone CheesecakeIncrease the size of your thighs TODAY!

I make Toblerone Cheesecake every year for my niece  and I’ll warn you now. It’s not a frugal dessert to make.

They are strictly for special occasions only – but they do taste A-MA-ZING! Worth the splurge!

It’s seriously the best thing you have ever put in your mouth.

Toblerone Cheesecake

Toblerones were my favourite chocolate growing up and I usually always buy my Dad one of those enormous versions every year for Easter but this year I think this Toblerone Cheesecake will be a great replacement!

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Cheesecake Base

  • 1 1/2 cups Plain Chocolate Biscuits Crumbled
  • 1 Butter (120 Grams) melted

Cheesecake Filling

  • 1 Creamed Cheese (250 Grams) softened
  • 1/2 cup White Sugar
  • 1 Toblerone (200 Grams)
  • 1/2 Cup Double Cream

Cheesecake Buttercream Icing:

  • 1 00 Grams Unsalted Butter
  • 50 grams Cocoa Powder
  • 1 tsp Vanilla Extract
  • 2 tsp Water
  • 1 Icing Sugar (200 Grams) sifted


  1. First of all make the base.
  2. Combine the biscuit crumbs and the melted butter and mix well.
  3. Press firmly into the bottom of a springform pan (22cm) and refrigerate until needed.Next is the filling.
  4. In a bowl beat together the creamed cheese and caster until lump free and smooth.
  5. Melt the Toblerone bar gently in the microwave and fold into the mixture with the double cream.
  6. Don't overwork - just be gentle!
  7. Pour over the biscuit base and refrigerate.Beat the unsalted butter, icing sugar, cocoa powder, vanilla extract together and then add the hot water.
  8. Spread over the top of the cake and refrigerate.


Recipe Hints and Tips:

  • suitable for freezing

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