Toblerone Cheesecake – No Bake
Toblerone Cheesecake is delicious! If you love Toblerone and want to see it turned into an easy to make cheesecake this is the recipe for you.
Who else needs some joy right about now? The world seems to be going crazy and the only thing which makes sense to me right now is to get in the kitchen and keep making delicious dishes for my loved ones while I can. This delicious bad boy of cheesecakes I made for the boyfriend’s birthday a few weeks ago.
He is addicted to Toblerone and I can see why it’s delicious. Add it into the cheesecake and you’ve got yourself some next level incredible level dessert. Yes I am being boastful about this cheesecake because I have absolutely loved eating it. I’m already planning the next time I can make this.
Drizzling chocolate over the cheesecake make some great sold pieces of chocolate mixed into the soft cream and crumbly biscuits. It also look gorgeous. I even chopped pieces of Toblerone up and added it in to the cream mix. So there is so much Toblerone in the finished cheesecake.
For the decorations I added some pipped double cream swirls on top and filled the middle with roughly chopped pieces of Toblerone.
Just look how gorgeous this cheesecake is!
How to decorate the Toblerone Cheesecake
I kept decorating it simple but with only 3 ingredients the topping looks wonderful.
1)Melt chocolate in short burst in the microwave and drizzle it over the cheesecake.
2) Whisk up double cream until thick and pipe into swirls around the outside.
3)Roughly chop up the remaining Toberlone and add it to the centre of the cheesecake ready to serve.
By chopping up the Toberlone in a chunky style you get to see the gorgeous insides. While also making the pieces easier to nibble on.
Simple and absolutely gorgeous
For this recipe I used a big Toblerone (360g size). I used about one third of it chopped up small to mix into the cream cheese later and then with what was lef,t after I had enjoyed nibbling a fair bit of it, I added the remaining Toblerone to the cheesecake. I would definitely recommend enjoying a bit of the Toblerone while making it. Just like enjoying a glass of wine make making dinner hat uses wine.
Toblerone Cheesecake – No Bake
- 50 g Unsalted butter
- 200 g shortbread biscuits
- 300 g Soft cream cheese
- 60 g Caster sugar
- 150 ml Double cream
- 1 360g Toblerone
- 100 g milk chocolate
- 150 ml double cream
- 125 g Terry’s Chocolate Orange Minis for Decoration
- Lightly grease an 6 inch loose base cake tin. (I also added a greaseproof paper circle at the bottom to help it off the base later).
- Melt the butter gently in the microwave in short bursts or in a pan and then take off the heat so it doesn’t burn.
- Crush the shortbread biscuits in a food processor, or put it in a plastic bag and use a rolling pin to break them up (my preferred method to leave them as a larger crumb).
- Put the biscuit crumbs in a bowl and add the melted butter. Stir until all the biscuits are coated in the butter.
- Scoop the crumbs into the tin and push down gently to make a hard layer. Place the cake tin in the fridge and leave to harden for 30 minutes while you make the cream layer.
- In a bowl cream together the cream cheese and caster sugar until the sugar has dissolved and is well distributed.
- Stir in the double cream and cream cheese mixture together.
- Take 120g of the Toberlone and chop up into small chunks. Stir in to the cream mix
- Remove the cake tin from the fridge and add the cream cheese to the base and put back into the fridge to set for at least an hour. Longer is fine if you want to make it ahead of time for an event.
- Remove the cheesecake from the tin and place on a plate.
- Melt the milk chocolate and allow to cook slightly before drizzling over the cheesecake.
- Whisk the remaining double cream until it starts to thicken. Add a star nozzle to a pipping bag and add the cream. Pipe the cream into swirls on to the cheesecake.
- Lightly chop up the remaining Toberlone and add it to the centre of the cheesecake.
- Serve and enjoy.
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