This delicious Toblerone cheesecake is an indulgent treat that’s both creamy and simple to make. Inspired by Nigella Lawson, this no-bake dessert combines rich chocolate, smooth cream cheese, and a buttery biscuit base. With a few common ingredients, it’s easy to customize and perfect for any occasion!
Ingredients Needed:
Biscuit Base:
- 300 g digestive biscuits (crushed)
- 150 g unsalted butter (melted)
Cheesecake Filling:
- 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)
Decoration:
- 150 ml double cream
- 2 tbsp icing sugar
- 50 g milk chocolate (melted)
- Toblerone pieces (for topping)
- Sprinkles (optional)
How To Make Toblerone Cheesecake?
- For the Biscuit Base: Blitz the biscuits in a food processor to a fine crumb, add the melted butter, and pulse until well combined. Tip the mixture into an 8″/20 cm springform tin and press down firmly. Chill in the fridge while preparing the filling.
- For the Cheesecake Filling: Melt 200 g (7 oz) of Toblerone over gently simmering water or in short bursts in the microwave. Let it cool slightly. Beat the cream cheese, icing sugar, and vanilla extract together in a bowl until smooth. Add the melted Toblerone and mix until smooth. Pour in the double cream and whip until thickened to a mousse-like consistency. Chop the remaining Toblerone and fold it through the mixture. Pour the filling over the biscuit base and spread evenly. Chill for 4-5 hours or overnight for the best set.
- For the Decoration: Once the cheesecake has been set, remove it from the tin. Whip the double cream with icing sugar until soft peaks form. Drizzle the melted milk chocolate over the cheesecake and spread or pipe the whipped cream on top. Garnish with Toblerone pieces and optional sprinkles. Chill before serving. Enjoy!
Recipe Tips:
- Chill the Biscuit Base: After pressing the biscuit mixture into the tin, chill it in the fridge for at least 30 minutes to make the base firm.
- Melt Toblerone Slowly: Melt the Toblerone gently in the microwave or over simmering water to avoid burning it and to keep the texture smooth.
- Whip the Cream Just Right: Whip the cream until it thickens but avoid overwhipping, which can make the filling too stiff.
- Set the Cheesecake Overnight: Let the cheesecake sit in the fridge overnight for the best texture and easier slicing.
- Use a Hot Knife to Slice: Dip your knife in hot water, wipe it dry, and then slice the cheesecake for clean, smooth cuts.
How To Store Leftovers?
- Refrigerate: Allow the leftover cheesecake to cool to room temperature, then store it in an airtight container in the fridge for 3-4 days.
- Freeze: Wrap the cheesecake tightly in plastic wrap and place it in a freezer-safe container. It can be frozen for 1 month. Thaw it in the fridge overnight before serving.
Nutrition Facts:
- Calories: 285kcal
- Total Fat: 18g
- Saturated Fat: 10g
- Cholesterol: 30mg
- Sodium: 107mg
- Potassium: 130mg
- Total Carbohydrate: 28g
- Dietary Fiber: 1g
- Sugars: 14g
- Protein: 4g
Try More Nigella Lawson Recipes:
- Nigella Burnt Basque Cheesecake
- Nigella Rhubarb Cheesecake Recipe
- Nigella Lime And Ginger Cheesecake Recipe
Nigella Toblerone Cheesecake Recipe
Description
This delicious Toblerone cheesecake is an indulgent treat that’s both creamy and simple to make. Inspired by Nigella Lawson, this no-bake dessert combines rich chocolate, smooth cream cheese, and a buttery biscuit base. With a few common ingredients, it’s easy to customize and perfect for any occasion!
Ingredients
Biscuit Base:
Cheesecake Filling:
Decoration:
Instructions
- For the Biscuit Base: Blitz the biscuits in a food processor to a fine crumb, add the melted butter, and pulse until well combined. Tip the mixture into an 8″/20 cm springform tin and press down firmly. Chill in the fridge while preparing the filling.
- For the Cheesecake Filling: Melt 200 g (7 oz) of Toblerone over gently simmering water or in short bursts in the microwave. Let it cool slightly. Beat the cream cheese, icing sugar, and vanilla extract together in a bowl until smooth. Add the melted Toblerone and mix until smooth. Pour in the double cream and whip until thickened to a mousse-like consistency. Chop the remaining Toblerone and fold it through the mixture. Pour the filling over the biscuit base and spread evenly. Chill for 4-5 hours or overnight for the best set.
- For the Decoration: Once the cheesecake has been set, remove it from the tin. Whip the double cream with icing sugar until soft peaks form. Drizzle the melted milk chocolate over the cheesecake and spread or pipe the whipped cream on top. Garnish with Toblerone pieces and optional sprinkles. Chill before serving. Enjoy!
Notes
- Chill the Biscuit Base: After pressing the biscuit mixture into the tin, chill it in the fridge for at least 30 minutes to make the base firm.
- Melt Toblerone Slowly: Melt the Toblerone gently in the microwave or over simmering water to avoid burning it and to keep the texture smooth.
- Whip the Cream Just Right: Whip the cream until it thickens but avoid overwhipping, which can make the filling too stiff.
- Set the Cheesecake Overnight: Let the cheesecake sit in the fridge overnight for the best texture and easier slicing.
- Use a Hot Knife to Slice: Dip your knife in hot water, wipe it dry, and then slice the cheesecake for clean, smooth cuts.
Nigella Toblerone Cheesecake Recipe