Toblerone Delight No-Bake Cheesecake
Indulge in the luxurious flavors of this Swiss-inspired dessert featuring the iconic Toblerone chocolate bar. Encapsulating the creamy allure of velvety cream cheese and the nutty sweetness of almond nougat, this cheesecake requires no baking, making it a perfect treat for busy yet elegant gatherings. The harmonious blend of rich chocolate and smooth cheese tantalizes the palate, offering a truly decadent experience. Ideal for chocoholics and dessert aficionados alike, this cheesecake is as stunning as it is delicious.
10
Servings
520
Calories
8
Ingredients
Ingredients
Plain chocolate biscuit
1 cup (crushed)
Unsalted butter
1/3 cup (melted)
Cream cheese
500 g (softened)
Sugar
1/2 cup (none)
Thickened cream or heavy cream
1/2 cup (none)
Toblerone chocolate bars
200 g (melted)
Extra Toblerone chocolate bar
none (grated)
Confectioners' sugar
none (for dusting)
Instructions
1
Start by melting 1/3 cup of unsalted butter over low heat in a small saucepan.
2
Process or crush plain chocolate biscuits into fine crumbs using a food processor or a sealed bag and a rolling pin.
3
Combine the crushed chocolate biscuits with melted butter, ensuring even saturation. Press the mixture firmly into the base of a lightly greased 23cm (9-inch) springform pan to form an even base. Place the base in the refrigerator to chill and set.
4
In a mixing bowl, beat 500g of softened cream cheese with an electric mixer on medium speed for about 2 minutes until smooth and creamy.
5
Prepare a double boiler: Fill the bottom pot with simmering water and place a small saucepan on top with 200g of Toblerone chocolate bars. Melt the chocolate slowly, continuously stirring until no lumps remain.
6
Once the chocolate is melted, add 1/2 cup of sugar, melted Toblerone, and 1/2 cup of thickened cream to the cream cheese. Continue beating the mixture until all ingredients are fully combined, smooth, and creamy.
7
Retrieve the set cheesecake base from the refrigerator and pour the cream cheese mixture over it, spreading evenly using a metal spatula to smooth the top.
8
Return the cheesecake to the refrigerator and allow it to chill for a minimum of 4 hours, though overnight chilling is recommended for a firmer texture.
9
When ready to serve, carefully release the sides of the springform pan to remove the cheesecake. Transfer to a serving platter.
10
Garnish the top of the cheesecake with grated Toblerone chocolate, and dust with confectioners' sugar for an added decorative touch (optional).
11
For optimal texture and flavor, aim to prepare the cheesecake at least 12 hours prior to serving.
Nutrition Information
39
Fat
38
Carbs
6
Protein
220
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Toblerone Delight No-Bake Cheesecake?
It is a Swiss-inspired dessert featuring Toblerone chocolate bars, cream cheese, and almond nougat flavors in a no-bake format.
How many servings does this recipe make?
This recipe makes 10 servings.
Is this a bake or no-bake recipe?
This is a no-bake cheesecake recipe.
How many calories are in one serving?
There are 520 calories per serving.
What kind of chocolate is used in this recipe?
The recipe uses 200g of Toblerone chocolate bars, plus extra for grating as a garnish.
What type of biscuits should be used for the base?
The base requires 1 cup of crushed plain chocolate biscuits.
How much cream cheese is needed?
You will need 500g of softened cream cheese.
What type of butter is used for the crust?
The recipe calls for 1/3 cup of melted unsalted butter.
How should I melt the Toblerone chocolate?
Melt it slowly using a double boiler, stirring continuously until no lumps remain.
How long does the cheesecake need to chill?
It needs to chill for a minimum of 4 hours, though overnight is recommended for a firmer texture.
What is the recommended preparation time before serving?
For optimal texture and flavor, aim to prepare the cheesecake at least 12 hours prior to serving.
What size pan is recommended?
Use a 23cm (9-inch) springform pan.
How much sugar is in the cheesecake filling?
The recipe uses 1/2 cup of sugar.
What type of cream is used for the filling?
Use 1/2 cup of thickened cream or heavy cream.
What is the fat content per serving?
There are 39 grams of fat per serving.
How many carbohydrates are in a serving?
There are 38 grams of carbohydrates per serving.
Does this cheesecake contain protein?
Yes, it contains 6 grams of protein per serving.
What is the sodium content?
There are 220mg of sodium per serving.
How many total ingredients are required?
There are 8 ingredients required for this recipe.
What are the garnish options?
Garnish with grated Toblerone chocolate and an optional dusting of confectioners' sugar.
How do I crush the chocolate biscuits?
You can use a food processor or place them in a sealed bag and use a rolling pin to create fine crumbs.
Do I need an electric mixer?
Yes, an electric mixer is recommended to beat the cream cheese until smooth and creamy.
How long should I beat the cream cheese?
Beat the softened cream cheese on medium speed for about 2 minutes.
How do I remove the cheesecake from the pan?
Carefully release the sides of the springform pan before transferring the cake to a serving platter.
What makes this cheesecake Swiss-inspired?
The inclusion of the iconic Swiss Toblerone chocolate bar gives it its distinct Swiss profile.
What is the first step in the instructions?
The first step is to melt 1/3 cup of unsalted butter over low heat.
Should the cream cheese be cold or room temperature?
The cream cheese should be softened for easier mixing and a smoother texture.
How do I ensure the base is even?
Press the biscuit and butter mixture firmly into the base of the springform pan to form an even layer.
Is information on fiber or sugar content available?
Fiber and sugar content details are not provided for this specific recipe data.
What is the optional final touch?
A dusting of confectioners' sugar is the optional final decorative touch.