Our 3 ingredient no-bake Thermomix Toblerone Cheesecake Balls make a rich and decadent bite-sizes dessert.
If you're looking for:
- a simple no bake recipe
- a decadent dessert
- a bite sized party food option
.... you've come to the right place!
Our 3 ingredient Thermomix Toblerone Cheesecake Balls are all those things (and SO much more!).
Perfect for Christmas, a cheeky late night dessert or when you need to 'bring a plate'.
Why You're Going To Love This Recipe
Once you've tried our rich and creamy cheesecake balls... you'll be making them over and over again!
- 3 Ingredients - grab a block of Toblerone, cream cheese and chocolate... that's ALL you need!
- Rich & Decadent - while these cheesecake balls may be bite-size, they are soooo filling!
- Freezer-Friendly - make a batch ahead of time and freeze for up to 1 month. Allow to defrost in the fridge before consuming.
- Suitable For All Thermomix Models - you can make our Thermomix Toblerone Cheesecake Balls in any of the Thermomix models.
What You Need
Just 3 ingredients are needed to make our Thermomix Toblerone Cheesecake Balls.
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
- Toblerone - this Swiss milk chocolate with honey and nougat gives the cheesecake balls the ultimate delicious flavour.
- Cream Cheese - I recommend using a block of full fat (not light) Philadelphia cream cheese as it sets firmer than other brands.
- Chocolate - you can use either dark or milk chocolate to coat the cheesecake balls. I find that chocolate melts work better in this recipe than regular chocolate as they melt easier.
Step By Step Instructions
Lets make Toblerone Cheesecake Balls in the Thermomix!
Please scroll to the recipe card at the bottom of the post for ingredient quantities and the full detailed method.
Step 1 - Melt
Place the Toblerone chocolate (broken into chunks) into the Thermomix bowl.
Melt until smooth.
Step 2 - Mix
Add the cream cheese to the melted Toblerone.
Mix to combine.
Step 3 - Chill
Chill the mixture for 30 minutes in the fridge or freezer (freezer is best).
Roll the mixture into balls and chill for a further 30 minutes.
Step 4 - Coat In Melted Chocolate
Melt the dark (or milk) chocolate in a clean and dry Thermomix bowl.
Pour the chocolate into a small bowl or ramekin and dip the cheesecake balls in to coat. Allow any excess melted chocolate to drip off before placing the balls onto a baking paper lined tray.
Chill in the fridge until set.
Expert Tips
Our Thermomix Toblerone Cheesecake Balls are so easy to make with these simple tips:
- use a block of full fat (not light or spreadable) cream cheese. This is important as the cream cheese needs to set firm.
- chilling time is essential - the mixture will be too soft to roll into balls or coat in the melted chocolate otherwise.
- freezer is best - if you have room in your freezer, chill the mixture in there! Alternatively, chill it in the fridge.
- have cold hands when rolling the mixture - running your hands under cold water or placing them onto an ice pack will make it easier to roll the mixture into balls.
- store cheesecake balls in an airtight container in the fridge for up to 5 days.
- freeze in an airtight container for up to 1 month.
FAQs
Yes you can! However, you will need to increase the time it takes to melt the chocolate slightly.
Yes! They can be stored in an airtight container in the fridge for up to 5 days or frozen for up to 1 month.
If there is any liquid (even tiny drips of water) in the Thermomix bowl when you're melting chocolate, the chocolate will seize up and wont be able to be used.
Related Recipes
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There's everything from family dinners to kids snacks, desserts to cookies, slices to Christmas recipes, cocktails to chocolate recipes and more!
Thermomix Toblerone Cheesecake Balls
Equipment
- Thermomix
Ingredients
- 300 g Toblerone
- 250 g cream cheese
- 300 g chocolate milk or dark
Instructions
- Break the Toblerone into pieces and place it into your Thermomix bowl. Melt for 4 minutes, 50 degrees, Speed 2 (scrape the sides of the bowl down partway through).
- Add the cream cheese and mix for 20 seconds, Speed 4, to combine.
- Place the bowl into the freezer or fridge for 30 minutes to allow the mixture firm.
- Use a dessertspoon to scoop up the cheesecake mixture and roll into balls.
- Place the balls onto a flat baking tray lined with baking paper and place back into the freezer or fridge for 30 minutes to firm.
- Break the chocolate into pieces and place it into a clean and dry Thermomix bowl. Cook for 4 minutes, 50 degrees, Speed 2 or until melted. Transfer the melted chocolate to a small bowl or ramekin.
- Once by one, dip the cheesecake balls into the melted chocolate and allow any excess chocolate to drip off.
- Place the cheesecake balls back onto the tray.Repeat until you have used all of the cheesecake mixture. Place the tray into the fridge to set.
Notes
- use a block of full fat (not light or spreadable) cream cheese. This is important as the cream cheese needs to set firm.
- chilling time is essential - the mixture will be too soft to roll into balls or coat in the melted chocolate otherwise.
- freezer is best - if you have room in your freezer, chill the mixture in there! Alternatively, chill it in the fridge.
- have cold hands when rolling the mixture - running your hands under cold water or placing them onto an ice pack will make it easier to roll the mixture into balls.
- store cheesecake balls in an airtight container in the fridge for up to 5 days.
- freeze in an airtight container for up to 1 month.
Kamal says
Hi, do we buy milk chocolate for cooking? Or any milk chocolate
Lauren Matheson says
Hi Kamal, You can use regular milk chocolate 🙂