An indulgent No-Bake Milk Chocolate Toblerone Cheesecake, topped with Toblerone Triangles, Nougat and Salted Caramel. The perfect cheesecake recipe to use up your mound of Christmas chocolate.
If you can’t stand the sight of the new Toblerone bars or like me you received an excessive amount of chocolate at Christmas, then why not melt them down and turn it into a delicious cheesecake that you can share with friends.
As soon as I spotted the TWO Toblerones my mum put in mine and Spencer’s Santa sack, I immediately burrowed them away. I had planned to make a Toblerone Cheesecake over the Christmas period but didn’t have the time, but thought it would make the perfect blog post for “using up Christmas chocolate” (not sure anyone actually ever has leftover chocolate, I just purely wanted to make a Toblerone Cheesecake and thought this would be a good excuse 😂).
I was going to make my own nougat but I couldn’t find rice paper in my local Tesco or Waitrose. However, I did find Barrett’s Jumbo soft Raspbery & Vanilla flavoured Nougat in Tesco which was a steal at 59p. I decided to decorate this cheesecake in the same simple yet effective style as my No-Bake Maltesers Cheesecake recipe (throw loads of stuff on top and smother it in caramel 👀).
This Toblerone cheesecake is very easy to recreate, the only real skill you need is stacking for the decoration (this took me a couple of attempts to get a sturdy structure). You will need a lined six inch tin (or an 8 inch tin but it won’t be as deep), a mixing bowl, spatula, food processor, 1 piping bag, and a knife.
Ingredients
For base:Â
- 250 grams of chocolate digestives
- 75 grams of unsalted butter, melted
For filling:
- 400 grams of soft / cream cheese, room temperature
- 175 grams of Toblerone, melted
- 125 grams of milk chocolate, melted
- 50 grams of icing sugar
- 300ml double cream, chilled
For decoration:
- 175 grams of Toblerone, chopped into individual triangles
- 100 grams of nougat (Barrett jumbo smoft Raspberry & Vanilla Nougat)
- 2 tbsp carnations caramel
- 1/4 tsp salt
Method
Step 1: Pop the chocolate biscuits in a food processor and give them a good wizz until they resemble a fine crumb. Then add the melted butter and give them another wizz. Pour the buttery biscuit mix into your lined tin, using a soup spoon press the biscuits into an even layer. Place the tin in the fridge whilst you make the cheesecake filling.
Step 2: Melt the Toblerone and milk chocolate gently over a double boiler, once completely melted remove from the heat and set aside. In a large mixing bowl using a spatula, beat the soft cheese and icing sugar together until it is completely combined. Then add the melted chocolate, and mix together quickly, using the spatula again.
Step 3: Pour the double cream into the chocolate cheesey mix, using the spatula to stir together until it thickens. If it doesn’t seem to be thickening use an electric whisk to help it along. Remove the tin from the fridge, pour in the Toblerone cheesecake filling, use a spatula to level out the top. Pop the tin back into the fridge for 4 hours or overnight.
Step 4: Once the cheesecake has set, remove it from the tin and place on a plate. Chop the Toblerone into its triangles and cut the nougat into pink and white squares. Pile the on top of the cheesecake. Place the carnations caramel and salt in a heat proof bowl and microwave for 10 seconds, pour it into a piping bag, snip off the end and drizzle all over the cheesecake.
Voila, a super simple No-Bake Toblerone Cheesecake drizzled in caramel sauce! Remember to tag me on social media if you recreate and follow me on the following platforms for more delicious goods:
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