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Discover a delightful no-bake cheesecake that’s rich in flavor and perfect for any occasion. This creamy Toblerone Cheesecake offers a heavenly combination of chocolate and honey, with an easy-to-make crust, bits of Toblerone in each bite and a luscious ganache topping.

Make sure you plan in advance. While this cheesecake does not require any baking, it must chill for at least 6 hours. This cheesecake recipe is great for making ahead of time.

Slice of Toblerone Cheesecake on a white plate

Table of Contents hide

1 What is Toblerone?

2 Toblerone Cheesecake Ingredients

3 Kitchen Tools Needed

4 How to Make No Bake Toblerone Cheesecake

5 Storage Instructions

6 Recipe Tips

7 More No Bake Cheesecake Recipes

8 No Bake Toblerone Cheesecake

What is Toblerone?

You might recognize that long gold package with the picture of a mountain peak on it. This Swiss milk chocolate has a unique shape and taste.

Toblerone Cheesecake Ingredients

To make this chocolate cheesecake, you will need the following ingredients (go to the recipe below for exact quantities and instructions):

Honey graham crackers: You can substitute plain or chocolate graham crackers or vanilla wafer cookies for a similar flavor.
Honey: Substitute brown or white granulated sugar for a similar result and slightly different flavor in the crust and/or the cheesecake filling.
Salted butter: You can also use unsalted butter and pinch or two of salt if needed.
Cream cheese
Heavy cream
Granulated white sugar
Sour cream: Substitute whole fat, plain Greek yogurt.
Cocoa powder
Whipped topping: You can also use a homemade whipped topping if preferred, by whipping together heavy cream and powdered sugar. You will need about 3 ½ cups.
Toblerone pieces: I recommend getting 3 bars for this recipe, almost 2 for inside the cheesecake filling and 1 for decorating the top.
Dark chocolate chips: Substitute milk or semi-sweet chocolate chips for a sweeter ganache. You can also use chopped baking chocolate but be sure the amount is about the same.

Toblerone Cheesecake Recipe Ingredients Labeled

Kitchen Tools Needed

9 inch springform pan
Food processor
Hand or stand mixer
Mixing bowls
Measuring tools
Mixing tools
Knife and cutting board
Plastic wrap

How to Make No Bake Toblerone Cheesecake

Crush the graham crackers using a food processor or blender until finely crumbled.
Add in the honey and melted butter and pulse to combine.
Spread the mixture out in the bottom of an assembled 9-inch round springform pan and then press it together across the bottom to form a thick crust.
Cover the crust well with plastic wrap and place it in the refrigerator while assembling the cheesecake filling.
Beat together the cream cheese, white sugar and honey in a large mixing bowl using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add in the sour cream and cocoa powder and mix well.
Gently fold in the whipped topping and then the Toblerone pieces.
Transfer the filling into the prepared crust and spread into an even layer.
Cover again and refrigerate 6 hours or chill overnight.
About 30 minutes before serving, make the ganache by placing the dark chocolate chips in a medium bowl.
In a microwave safe bowl, heat the heavy cream for 30 seconds in the microwave and stir well.
Repeat the heating and stirring process until the heavy cream is steaming and then pour it all over the dark chocolate chips.
Stir slightly so that all the chips are covered and then allow the mixture to set for 5 minutes.
Whisk the chocolate and cream together until smooth and completely melted.
Spread the ganache over the cheesecake and allow to cool for 20 minutes (or until cool to the touch) before garnishing with whipped topping and Toblerone pieces, optional.
Cut into slices and serve.

Collage of Toblerone Cheesecake Recipe Steps

Storage Instructions

Keep your Toblerone Cheesecake stored in the refrigerator, either well covered or in an airtight container, and consume within 3-4 days for best texture and flavor. Toblerone Cheesecake can also be frozen for up to 2 months and thawed in the refrigerator before serving. Keep in mind that freezing may change the texture of the cheesecake and/or ganache but the flavor should stay wonderful.

Recipe Tips

Because this is a no-bake cheesecake recipe it is much easier to make than a traditional version, however there are still several tricks to getting the best results. Here are the top things to keep in mind when making this recipe:

Use Room Temperature Ingredients: To ensure a smooth and creamy texture, make sure your cold ingredients are at room temperature before using them. It is especially important that the cream cheese is at room temperature before using it. Cold cream cheese is much harder to beat into a smooth consistency and can result in lumps in your cheesecake filling.
Cream the Cream Cheese Well: When beating the cream cheese, sugar, and honey, be sure to mix them thoroughly until the mixture is light and fluffy. This step is crucial for a creamy and well-incorporated filling. Be sure to use a spatula to scrape down the sides and bottom of the bowl several times so that everything gets well incorporated.
Chop Toblerone Pieces Evenly: When chopping the Toblerone chocolate, aim for even-sized pieces. This will distribute the chocolate throughout the cheesecake evenly for a balanced flavor in each bite. Keep in mind that the Toblerone pieces will be within bites of the cheesecake so don’t keep them too large or they may be difficult to bite. You also want to avoid tiny, crumbled pieces if possible.
Refrigerate for the Recommended Time: Allow the cheesecake to chill in the refrigerator for at least 6 hours or overnight. This ensures that it sets properly and develops its full flavor. If the cheesecake is taken out earlier you may find that it is overly soft and doesn’t hold up to the ganache layer.
Prepare the Ganache Carefully: When making the ganache, ensure the cream is hot enough to melt the chocolate completely. Allow it to sit the full 5 minutes so that the chocolate chips can melt but don’t let it sit longer or it may start to cool. Stir the mixture until it’s smooth and glossy before spreading it over the cheesecake.
Garnish Creatively: When garnishing, get creative! Use whipped topping, whole Toblerone pieces, and chocolate syrup to make your cheesecake visually appealing and even more delicious.
Slice with a Warm Knife: To achieve clean slices, dip a sharp knife in hot water before each cut. This will help prevent the cheesecake from sticking to the knife.