Toblerone Cheesecake – Easy No-Bake Chocolate Bar Dessert

JUMP TO RECIPE

This Toblerone Cheesecake is rich, creamy, and packed with chunks of real Toblerone chocolate in every bite. I use a crushed Oreo base for texture and a smooth, fridge-set filling made with melted Toblerone. The filling has cream cheese for structure and that signature tangy balance.

A dark chocolate ganache drip runs down the sides and adds extra richness.
I finish it with a piped ganache border and chopped Toblerone on top. This no-bake Toblerone dessert is easy to prep ahead. It's perfect for chocolate lovers or when you've got extra bars to use.

Table of Contents

SUMMARISE AND SAVE THIS RECIPE

Why You’ll Love This No-Bake Toblerone Cheesecake

This no-bake Toblerone Cheesecake has a rich, creamy filling with chunks of chocolate and nougat in every bite. It's set on a crunchy Oreo base and topped with a dark chocolate ganache drip and a piped border. I finish it with extra Toblerone pieces for a polished look. It's easy to prep but looks like something you'd buy from a bakery.

Ingredients in my Toblerone Cheesecake

Oreos - These cookies create a rich chocolate base that works perfectly with the creamy Toblerone filling.
Unsalted Butter - Melted butter binds the Oreo crumbs to form a firm crust that holds its shape when sliced.
Gelatin Powder - Sets the cheesecake without baking so it holds firm but still has a creamy texture.
Hot Water - Used to dissolve the gelatin before mixing it into the filling.
Toblerone - Melted into the mixture and folded through for flavor, with nougat bits in every bite.
Cream Cheese - Gives structure and tangy flavor to balance the sweetness of the chocolate.
Superfine Sugar - Sweetens the filling and dissolves easily for a smooth texture.
Heavy Cream - Whipped into the mix for a rich, airy filling that sets beautifully.
Vanilla Extract - Enhances the overall flavor and brings warmth to the cheesecake.
Dark Chocolate - Adds an extra hit of chocolate and creates that dramatic drip effect around the edges.
Coconut Oil - Thins the chocolate so it drips evenly over the chilled cheesecake.
Dark Chocolate - Used again here for a rich ganache that matches the drip.
Heavy Cream - Blended with chocolate for a creamy ganache that pipes and sets nicely.
Extra Toblerone Pieces - Pressed into the top for extra flavor and a chocolate bar-inspired finish.

Toblerone Cheesecake Toppings Cupcake Savvy

How To Make My Toblerone Cheesecake

Line a springform tin or mousse ring with an acetate collar. Place a cake board underneath for easy transfer.
Crush the Oreos in a food processor until fine. Mix with melted butter until the texture holds when pressed.
Press the crumb mix into the base and flatten it out evenly. Chill in the fridge while you make the filling.

Break up the Toblerone and melt it in the microwave, stirring between bursts. Leave some nougat chunks for texture.
Set the melted Toblerone aside to cool slightly so it doesn't seize when added.
Dissolve the gelatine in hot water and stir well. If needed, heat briefly again to remove any crystals.
In a large bowl, beat the cream cheese and sugar until smooth. Add the cooled Toblerone and mix well.
Pour in the heavy cream and vanilla, then slowly add the warm gelatine while mixing on low speed.
Continue mixing until the filling thickens and everything is combined.
Take the base from the fridge and pour the filling over it. Smooth the top and cover with plastic wrap.
Freeze overnight to set completely before decorating.

Mixing gelatine powder into hot water for Toblerone cheesecake filling

Adding melted Toblerone to cream cheese mixture for Toblerone cheesecake

Pouring Toblerone cheesecake filling over Oreo base and smoothing the top

Melt the dark chocolate and stir in coconut oil until smooth.
Unmould the cheesecake and place it on a serving plate.
Use a warm spatula to neaten the edges if needed.
Pour the chocolate over the top, letting it drip naturally down the sides.

Pouring dark chocolate drip over Toblerone cheesecake

Heat the cream and pour it over chopped dark chocolate.
Stir until smooth, then let it cool slightly to thicken.
Pipe a border around the top edge of the cheesecake using a star tip or your preferred nozzle.
Top the cheesecake with extra Toblerone pieces and a sprinkle of grated chocolate.
Transfer to the fridge and let it thaw for about two hours before serving chilled.

Piping ganache border and decorating Toblerone cheesecake with extra Toblerone pieces

Fay's Top Tip

Dissolve the gelatin fully and make sure it's slightly warm before adding it to the cream cheese mixture. This helps the filling set smoothly and prevents any lumps or grainy texture in your Toblerone cheesecake.

Whole Toblerone cheesecake with chocolate drip, ganache border, and Toblerone pieces on top

Recipe Variations

White Chocolate Toblerone Cheesecake: Swap the regular Toblerone with white chocolate Toblerone for a milder, creamier flavor. It pairs well with a graham cracker base.
Salted Caramel Toblerone Cheesecake: Add a swirl of salted caramel sauce into the cheesecake filling, and drizzle more on top for a sweet-salty twist.
Nutty Base: Mix finely chopped almonds or hazelnuts with the Oreo crumbs for an extra crunch and a nutty flavor that complements the nougat in the Toblerone.
Espresso Toblerone Cheesecake: Add a teaspoon of espresso powder to the filling for a mocha flavor that pairs well with the chocolate and nougat.

More Toblerone Desserts To Try

Common Questions about my Toblerone Cheesecake

Can I use milk chocolate instead of dark chocolate for the drip?

Absolutely! Milk chocolate works fine, though it will give a sweeter taste.

How long does the cheesecake need to set?

For the best results, let it set in the freezer overnight or at least for 6 hours. After that, allow it to thaw in the fridge for 2 hours before serving.

Do I need to use an acetate collar?

Using an acetate collar helps create smooth, clean edges, but it's optional. You can also use parchment paper or skip it, but removing the cheesecake from the pan will be trickier.

Can I use a different type of chocolate instead of Toblerone?

Yes, you can use any chocolate with similar texture, like chocolate with almonds or nougat. However, it won't have the signature Toblerone taste.

How should I store leftovers?

Keep leftover cheesecake covered in the fridge for up to 3 days, or freeze individual slices for up to a month for longer storage.

If you whip up one of my desserts, I'd love to see it! 😍 Tag me on Instagram or Facebook so I can check out your creation. I'll be reposting my favorites and giving shout-outs in my stories! 🎉 It's always fun to see your unique twists on my recipes, so don't be shy-snap a pic and share it! 📢🍰 #CupcakeSavvysKitchen