Toblerone Cheesecake Recipe

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

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This Toblerone cheesecake has a creamy, rich filling with bits of nougat from the Toblerone, adding extra texture. It sits on a crunchy Oreo base and is finished with a smooth dark chocolate drip and ganache border. Topped with extra Toblerone pieces, each bite blends chocolatey creaminess with a touch of crunch.

Prep Time 30

Chill Time 6

Total Time 6 30

Servings

Calories 723kcal

Author Fay

EQUIPMENT

INGREDIENTS

Base

195 g (7 oz) Oreos
80 g (2½ oz) butter unsalted and melted

Filling

3 teaspoon (3 teaspoon) gelatine powder
3 tablespoon (3 tablespoon) water hot
200 g (7 oz) Toblerone
375 g (13 oz) cream cheese
150 g (¾ cup) superfine sugar
400 ml (1½ cups) heavy cream
2 teaspoon (2 teaspoon) vanilla

Chocolate Drip

175 g (1 cup) dark chocolate
2 tablespoon (2 tablespoon) coconut oil

Ganache Rope Border

200 g (7 oz) dark chocolate
100 g (3½ oz) heavy cream

Garnish

extra Toblerone pieces

INSTRUCTIONS

Prepare the Base

Line a 7” spring-form tin or mousse ring with an acetate cake collar, then place a 7” cake board into the bottom of the tin.
In a food processor, pulse Oreos into fine crumbs, then mix with melted butter until well combined.
Press the mixture firmly into the tin base and refrigerate while you prepare the filling.

Make the Filling

Chop or break the Toblerone into pieces and place them in a microwave-safe bowl. Microwave in 30-second intervals, stirring each time until melted. It's okay if small chunks of nougat remain.
Set the melted Toblerone aside for 5 minutes to cool slightly.
Dissolve the gelatine in boiling water; mix well until no crystals remain. If crystals remain, microwave for 10 seconds and stir again. Do not overheat, as this can deactivate the gelatine.
In a separate bowl, beat the cream cheese and superfine sugar on medium speed until smooth.
Add the melted Toblerone to the cream cheese mixture and mix until fully blended.
Pour in the whipping cream and vanilla extract, and while mixing, slowly add the warm gelatine mixture. Continue to beat until the mixture is fully combined and thick.
Take the prepared base from the refrigerator and pour the cheesecake filling over it. Smooth the top with a spatula, cover with plastic wrap, and freeze overnight.

Chocolate Drip

Combine the melted dark chocolate and coconut oil in a bowl, stirring until smooth.
Take the cheesecake out of the freezer and carefully transfer it to a serving plate. If desired, smooth the edges with a warm spatula for a clean, tidy finish.
Pour the chocolate over the chilled cheesecake, letting it drip over the edges. You may not need all the chocolate mixture for the drip.

Ganache Rope Border

In a microwave-safe bowl, combine dark chocolate and whipping cream. Microwave in 20-second intervals, stirring between each interval until smooth.
Refrigerate the ganache, stirring every 10 minutes, until thick enough to pipe.
Using a piping bag fitted with a Wilton 1M tip, pipe a rope border around the edge of the cheesecake.

Garnish

Decorate with extra Toblerone pieces and some grated Toblerone for garnish.
Refrigerate until thawed, about 2 hours, and serve chilled.

NOTES

Gelatine Mixing: Dissolve gelatine completely to avoid lumps in the cheesecake.
Toblerone Melting: Leave a few nougat bits for added texture in the filling.
Freezing: After the first hour in the freezer, cover with plastic wrap to prevent freezer burn.
Drip Consistency: Test chocolate drip consistency by letting it cool slightly if too runny.
Ganache Texture: Check ganache texture every 10 minutes while cooling to get the right consistency for piping.

NUTRITION