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Toblerone Cheese Cake Recipe

Toblerone Cheesecake

Toblerone Cheesecake has always been the most popular cheesecake when I put it on menus. A lot of people have asked me to post the recipe so here it is.

It is really quick to make, doesn’t use gelatine and can be made in a matter of minutes. It is also really cheap if you use the supermarkets own brand of cream cheese. I don’t know why anyone would use the expensive brands.

I got the Toblerone in Tesco but it was really expensive as they only had the really big one which was almost 8 euro.  I have seen it for sale in Dealz and of course, every airport in the world sells them so keep your eye out for the bargains.

Toblerone Cheese Cake Recipe


Cream Cheese – 750g

Fresh Cream – 400ml

Toblerone – 300g

Vanilla Essence – 2 tsp

Choose plain or chocolate.

Maple Syrup – 4 tbsp – optional

Butter – 100g

Digestive biscuits – 400g


Chocolate Chip Cookies – 200g

Butter – 75g



Getting Ready

You will need – 1 food processor, 1 spatula, 1 23cm springform tin, 1 pot, 1 wooden spoon, 1 scissors and baking parchment.


Line the tin with the baking parchment. Use a dab of butter on the bottom and sides to keep it on.


Blitz the biscuits in the food processor, you may have to do it in batches.


Melt the butter in the pot then remove from the heat and add the biscuits from the food processor.


Mix well then pour into the springform tin. Use the wooden spoon to spread it out so that it evenly coats the entire base. Cover with cling film then place in the fridge to cool and set.


Add the toblerone to the food processor and blend to a coarse crumb


Add the cream cheese then the vanilla essence or maple syrup. Whip till thickened.


Add the cream and blend for about 1 minute more


Pour this mix into the tin on top of the biscuit base. Smooth the top over, cover with cling film and place in the fridge for about 4 hours or overnight if you can resist.


When removing from the tin, do so slowly so it doesn’t crack

    • Paula Jones
    • 15th March 2017

    Hi Liam
    When making this do you use maple syrup AND vanilla essence or just ONE of the above?
    Thanks a mill

    1. Just one Paula. I edited it there now. I had or in originally but it must have got lost in the site changeover.

    • Ger Murphy
    • 16th March 2017

    Hi Liam – this looks lovely though is it a bit soft? Would it benefit by my putting a little leaf gelatine in or would that mess it up do you think? Thanks. Ger

    1. You can use gelatine if you like Ger. I prefer not to as I don’t like the consistency so wouldn’t eat it. I loved this as it was creamy and light which matched the heavy base very well

  1. Reply

    What if I don’t have a springform tin?

    1. You can make it in a cake tin but will have to scoop it out. You will pick up a springform tin for around €7

      • Sharon
      • 17th March 2017

      Sinead I use clingfilm to line the tin as I dont have a springform tin. Just remember to leave enough over the sies of the tin so as you can use it to life the cheesecake out.oxo

      • TPC
      • 11th June 2017

      I don’t have a springform tin so I line a regular round tin with grease proof paper, and the cheesecake just lifts out.

    • Roisin
    • 16th March 2017

    Would you have a particular type of food processor you’d recommend for multi purpose use such as this? Recipe looks delicious I can’t wait to try!

    1. Hi Roisin. I am a big fan of kenwood stuff as I find it lasts and gets the job done. You can get cheap food processors that won’t last long as the motors burn out or the plastic bowl breaks easily.
      I would recommend this one from D.I.D which is on special offer at the moment It is sturdy and powerful so will last. They also do it in black but it is 20 euro more.

        • Roisin
        • 21st March 2017

        Thanks so much Liam!

    • Ruth
    • 16th March 2017

    Do I need to whip the cream before adding to the mix? thanks

    1. You can though it is not necessary, I didn’t as it whips as soon as you add it to the cream cheese in the food processor. There is no skill in this, it happens naturally. If you are worried then whip the cream and fold it into the cream cheese mix.

    • Evelyn
    • 16th March 2017

    Which own brand soft cheese have you used? I am always nervous to switch

    1. I used Tesco. Some people have been reporting that Lidl and Aldi own brands aren’t setting for them.

    • Linda
    • 14th October 2017

    I used Lidl and Tesco cream cheese dozens of times never failed to set. Double cream make a denser topping and single makes it lighter. I prefer single but all the family prefer double

    • Belles
    • 30th November 2017

    Could you put a drop of baileys instead of the vanilla ?

    • Ang
    • 30th November 2017

    Hi Liam I have been making yhis for a gew years and LOVE it. The only thing I do different is I melt the toblerone and let it slightly cool then mix in with the cream cheese/cream mix. Then once its set I drizzle a little more melted toblerone on the top. Always devoured in my home.

    • Siobhan
    • 9th June 2018

    Can u put in the freezer to set quicker ?

    1. It will form ice crystals if you leave it too long to start it in the freezer for half an hour then poo it into the fridge.

    • Annemarie
    • 22nd December 2018

    Hi Liam, this has now become my go-to dessert. I am planning to make one for Christmas Day and one for Stephens day (two different groups!). Because of the cream in it, how far in advance would you suggest I make it?

    • Malka
    • 19th August 2019

    It looks like a fabulous recipe. Thank you. I’ve got an Bosch food processor. Which part will I use for the Toblerone to crumb?

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