Sweet Dreams: The Magical Toblerone Cheesecake Recipe You Need

Dessert enthusiasts adore this decadent Toblerone cheesecake recipe that blends rich chocolate and creamy textures into one irresistible treat.

Swiss chocolate lovers will immediately recognize the iconic triangular candy melted throughout this luxurious dessert.

Smooth cream cheese creates a velvety base that perfectly complements the distinctive honey-almond nougat.

Each slice promises a delightful experience with chunks of Toblerone nestled in a buttery graham cracker crust.

The balance of sweet and tangy flavors makes this cheesecake a showstopper at any gathering.

Chocolate fanatics will find themselves swooning over every single bite of this indulgent masterpiece.

Prepare to elevate your dessert game with this simple yet stunning Toblerone cheesecake that’s sure to impress.

How to Serve Toblerone Cheesecake for Dessert

• Chocolate Lover's Dream Plate: Arrange slices with extra Toblerone triangles scattered around the edges for dramatic chocolate presentation.
• Elegant Dessert Companion: Serve with espresso or dark roast coffee to complement rich chocolate and caramel notes of cheesecake.
• Sweet Garnish Adventure: Top each slice with fresh raspberries or whipped cream to balance the intense chocolate flavor and add visual appeal.
• Party Plating Magic: Cut into smaller bite-sized squares for elegant dessert buffets or cocktail parties, making it easy for guests to enjoy.

Best Ways to Store Toblerone Cheesecake

• Store leftover cheesecake in an airtight container or wrap tightly with plastic wrap. Keep in the refrigerator for up to 5 days.
• Slice cheesecake and wrap individual pieces in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Warm individual slices in the microwave for 15-20 seconds at 50% power to maintain creamy texture. Avoid overheating to prevent separating.
• Let refrigerated cheesecake sit at room temperature for 15-20 minutes before serving to soften and enhance flavor.

FAQs

• What makes the water bath important for this cheesecake?

The water bath helps prevent cracking by creating a moist, gentle heating environment around the cheesecake. It ensures even baking and helps the cheesecake cook slowly without developing surface cracks.

• Can I use a different chocolate instead of Toblerone?

While Toblerone gives a unique nougat and almond flavor, you can substitute with milk chocolate or chocolate with nuts. However, the distinctive Toblerone taste will be different.

• How do I know when the cheesecake is perfectly baked?

Look for set edges but a slightly jiggly center. The center should wobble like soft jelly when gently shaken, not be liquid. This indicates the cheesecake is cooked but will firm up during cooling.

Toblerone Cheesecake Why It’s a Decadent Favorite

• Dive into a decadent cheesecake that celebrates the iconic Toblerone chocolate, turning a classic dessert into an extraordinary treat that'll make your taste buds dance.
• This recipe looks complicated but comes together surprisingly easily, allowing home bakers of all skill levels to create a showstopping dessert that looks professionally made.
• Perfect for special occasions like birthdays, holidays, or potlucks, this cheesecake combines familiar comfort with gourmet flair that'll have everyone asking for seconds.
• Feel free to adjust Toblerone amounts or experiment with chocolate garnishes, making this recipe a flexible canvas for your culinary creativity and personal touch.

Toblerone Cheesecake Ingredients You’ll Need

• Graham Crackers: A classic cookie base that provides a delightful crunch and sweet foundation for the cheesecake.
• Sugar: Adds sweetness to the crust and helps it bind together.
• Butter: Helps the crust hold its shape and provides rich flavor.

• Cream Cheese: The primary ingredient that creates the smooth and creamy texture of the cheesecake.
• Sugar: Sweetens the filling and balances the tangy cream cheese.
• Sour Cream: Adds richness and a slight tanginess to the cheesecake.
• Heavy Cream: Provides extra creaminess and helps create a silky texture.
• Vanilla: Enhances the overall flavor with its warm, sweet aroma.
• Eggs: Bind the filling together and help it set during baking.
• Toblerone Chocolate: Adds delicious chocolate and nougat pieces throughout the cheesecake.

• Chocolate, Heavy Cream: Used to create a smooth ganache topping that adds decadence to the cheesecake.
• Toblerone Chocolate: Used for final decoration and extra chocolate flavor.

Essential Tools for Toblerone Cheesecake Success

• Springform Pan: Essential for removing cheesecake without breaking it.
• Electric Mixer: Perfect for beating cream cheese and mixing ingredients smoothly.
• Roasting Pan: Large enough to create water bath for even baking.
• Aluminum Foil: Helps protect springform pan from water during baking.
• Mixing Bowls: Needed for preparing crust and filling ingredients.
• Measuring Cups and Spoons: Ensure accurate ingredient quantities.
• Spatula: Great for folding Toblerone pieces and scraping bowl.
• Baking Sheet: Provides stable surface for springform pan.
• Knife: Useful for chopping Toblerone chocolate.

Steps for Baking Toblerone Cheesecake

Step 1: Craft The Buttery Base

Pulverize graham crackers into fine crumbs using a food processor.

Combine crumbs with melted butter and granulated sugar.

Press the mixture firmly into the bottom of a springform pan, creating an even layer.

Bake the crust in a preheated oven at 325°F for 10 minutes until lightly golden.

Remove and let cool completely.

Step 2: Whip Up Creamy Filling

In a large mixing bowl, beat cream cheese until smooth and free of lumps.

Gradually add sugar while continuing to mix.

Incorporate sour cream, heavy cream, and vanilla extract.

Blend eggs into the mixture one at a time, ensuring each is fully integrated before adding the next.

Gently fold chopped Toblerone pieces throughout the batter, distributing evenly.

Step 3: Prepare Water Bath

Select a large roasting pan that can accommodate your springform pan.

Wrap the exterior of the springform pan completely with aluminum foil to prevent water seepage.

Place the wrapped pan inside the roasting pan.

Step 4: Bake With Precision

Pour cheesecake batter into the prepared crust.

Carefully transfer the roasting pan with the cheesecake into the oven.

Fill the roasting pan with hot water halfway up the sides of the springform pan.

Bake for 60-75 minutes until edges are set but center remains slightly wobbly.

Turn off oven, crack the door, and let cheesecake rest for 30 minutes.

Step 5: Chill And Decorate

Remove cheesecake from oven and water bath.

Allow to cool completely at room temperature.

Refrigerate overnight to set completely.

Create chocolate ganache by heating cream and pouring over chocolate.

Stir until smooth.

Pour ganache over chilled cheesecake.

Garnish with additional Toblerone pieces.

Refrigerate for 10 minutes before serving.

Tips for Creamy Toblerone Cheesecake Results

• Press graham cracker mixture firmly and evenly into the pan to create a solid, uniform base that won't crumble when serving.
• Avoid overmixing cheesecake batter and use room temperature ingredients to reduce the risk of surface cracks during baking.
• Wrap springform pan in double layers of aluminum foil to prevent water from seeping into the delicate cheesecake during the baking process.
• Chop Toblerone into varying sizes for interesting texture and ensure pieces are well-distributed throughout the filling for consistent flavor.
• Let ganache cool slightly before pouring over chilled cheesecake to achieve a smooth, glossy finish without melting the cake's surface.

Cheesecake Variations with Toblerone Flair

• Gluten-Free Delight: Replace graham crackers with gluten-free cookie crumbs or almond flour. Use certified gluten-free Toblerone or dark chocolate chunks.
• Vegan Chocolate Dream: Swap cream cheese with cashew-based cream cheese. Use coconut cream instead of dairy cream. Replace eggs with silken tofu or commercial egg replacer.
• Low-Carb Chocolate Paradise: Substitute graham crackers with ground almonds or crushed keto-friendly cookies. Use sugar substitute like erythritol. Select low-carb chocolate for ganache and Toblerone pieces.
• No-Bake Chocolate Sensation: Skip baking process. Chill cheesecake mixture in springform pan. Set filling using gelatin or agar-agar. Top with chocolate ganache after refrigeration.

Toblerone Cheesecake Recipe

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4.5 from 25 reviews

• Total Time: 2 hours 15 minutes
• Yield: 12 1x

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Description

Delightful Toblerone cheesecake brings Swiss chocolate magic to classic dessert lovers. Creamy layers and rich triangular chocolate pieces create an indulgent experience you’ll savor with pure culinary pleasure.

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Ingredients

Scale 1x2x3x

Crust:

• 2 1/2 cups (310 grams) graham cracker crumbs
• 1/4 cup (50 grams) white sugar
• 10 tablespoons (142 grams) unsalted butter, melted

Cheesecake Filling:

• 24 ounces (680 grams) cream cheese, room temperature
• 1 cup (200 grams) white sugar
• 1/2 cup (120 milliliters) sour cream, room temperature
• 1/4 cup (60 milliliters) heavy cream, room temperature
• 1 teaspoon vanilla extract
• 4 large eggs, room temperature

Chocolate Topping:

• 1 1/2 cups (225 grams) chopped Toblerone pieces
• 1 cup (170 grams) semi-sweet chocolate chips
• 1/2 cup (120 milliliters) heavy cream

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Instructions

1. Crush graham crackers into fine crumbs and combine with sugar and melted butter. Press mixture firmly into bottom of a 9-inch springform pan, creating an even layer. Bake crust at 325°F for 10 minutes until lightly golden, then remove and let cool.
2. In a large mixing bowl, thoroughly cream softened cream cheese with sugar until smooth and fluffy. Gradually incorporate sour cream, heavy cream, and vanilla extract, ensuring no lumps remain. Gently add eggs one at a time, mixing carefully after each addition to prevent overmixing.
3. Chop Toblerone chocolate into small, uneven pieces. Delicately fold chocolate fragments into cheesecake batter, distributing evenly throughout the mixture.
4. Prepare water bath by placing springform pan inside a larger roasting pan. Wrap exterior of springform pan with aluminum foil to prevent water seepage. Pour hot water around pan, reaching halfway up the sides.
5. Carefully transfer cheesecake in water bath to preheated oven. Bake at 325°F for 60-75 minutes, monitoring until edges are set but center remains slightly wobbly. Turn off oven, crack door open, and allow cheesecake to cool inside for 30 minutes.
6. Remove cheesecake from oven and water bath. Let cool completely at room temperature, then refrigerate overnight to set fully.
7. Create chocolate ganache by heating cream and pouring over chopped chocolate. Stir until smooth and glossy. Pour ganache over chilled cheesecake, allowing it to cascade down sides.
8. Garnish top with additional chopped Toblerone pieces. Refrigerate for 10 minutes to set ganache before serving.

Notes

• Prevent Cracking Keep ingredients at room temperature to avoid lumps and ensure smooth texture. Cold ingredients can cause cheesecake to crack during baking.
• Gentle Mixing Fold Toblerone pieces gently to maintain chocolate chunks’ integrity. Overmixing can break chocolate and distribute unevenly throughout cheesecake.
• Water Bath Technique Wrap springform pan in multiple layers of aluminum foil to prevent water seepage. Ensures even baking and creates silky, creamy consistency.
• Chocolate Variation Experiment with different chocolate types like milk, dark, or white Toblerone for unique flavor profiles. Each variation offers distinct taste experience.

• Prep Time: 30 minutes
• Cook Time: 1 hour 45 minutes
• Category: Desserts
• Method: Baking
• Cuisine: Swiss

Nutrition

• Serving Size: 12
• Calories: 570
• Sugar: 38 g
• Sodium: 250 mg
• Fat: 38 g
• Saturated Fat: 23 g
• Unsaturated Fat: 10 g
• Trans Fat: 1 g
• Carbohydrates: 51 g
• Fiber: 1 g
• Protein: 8 g
• Cholesterol: 120 mg