Prior to getting my Thermomix, I knew one of the first recipes I wanted to try to convert was a Thermomix Toblerone Cheesecake recipe. Personally I think Toblerone Cheesecake is one of the most delicious and easiest dessert recipes going around and every time I make it, it’s always super popular with friends and family.
With the warmer weather starting to set in, there really is no excuse not to make this Toblerone Cheesecake for your next weekend BBQ.
Thermomix Toblerone Cheesecake Recipe
Ingredients
- 250 g chocolate ripple biscuits
- 100 g of butter
- ¼ cup of almond meal (ground almonds)
- For the Filling:
- 500 g of cream cheese – softened
- ½ cup of caster sugar
- 200 g of Toblerone plus an extra 100g finely sliced to decorate
- ½ cup of thickened cream
Instructions
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Line the base of a 22cm springform tin with baking paper and lightly grease the sides.
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Cut the butter in half and place it into your Thermomix bowl. Cook for 2 minutes, 60 degrees on Speed 3 or until it has melted.
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Add the chocolate ripple biscuits and almond meal and mix for 10 seconds on Speed 9. Use your spatula to scrape down the sides and mix again for another 10 seconds on Speed 7.
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Pour the biscuit mixture into your prepared tin and use a large metal spoon to cover the base with the biscuit mixture and flatten the surface.
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Break 200g of toblerone into pieces. Put these pieces into your Thermomix bowl and chop for 10 seconds on Speed 7 before cooking for 3 minutes at 60 degrees on Speed 2 or until melted.
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Cut the softened cream cheese into quarters and add it along with the caster sugar and thickened cream to the melted toblerone mixture - in that order. Mix for 30 seconds on Speed 5. Scrape down the sides and mix for another 1 minute on Speed 5 or until combined.
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Pour the cheesecake mixture over the chocolate base and grate the remaining 100g of toblerone over the top.
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Place the toblerone cheesecake into the fridge fo a minimum of 8 hours (preferably overnight) to set.
What’s your favourite cheesecake recipe to make in your Thermomix?
Comments 17
Hi! Can you freeze this cheesecake please
Hi Mel, I wouldn’t recommend freezing cheesecake. xx
Thank you 🙂
Cheesecake defrosts perfect.
We made this for my dad’s birthday using my mycook… it was Devine… Does it work with other brands of chocolate?
Of course!
Awesome we made it with whittikers dairy milk choc tonight and decorated with choc fudge sauce from the recipe community… it was Devine.
This is my goto cake now… birthdays and celebrations… I’ve made it dairy free and always gluten free. One family member has requested ‘not milk chocolate’ I know right… so I’ve swapped out the sugar for jam and used white choc. Amazing. Today I swapped the sugar for cherry jam added a dash of brandy essence and made a yummy black forest cheesecake… can’t wait to serve tonight. Mr 14 months and I loved licking the spatula.
Fantastic!!!!! I love your variations!
What sweetner could I use to replace the sugar? Thinking maple? Not sure of the measure though?
Author
Hi Kate, I haven’t tried it with another sweetener I’m sorry 🙁
How long does this cheesecake last in the fridge ?
Author
Hi Bianca, The longest I’ve kept this cheesecake in the fridge after making it is 4 days xx
I just love this Toblerone Cheese cake I only used half the sugar, I decorated it with Maltesers in the shape of 19 for 2019 , added silver & gold sprinkles & a yellow Star candle, the sky is the limit as to how you can decorate it…
Thank you so much for the inspiration Thermobliss
Hi, like to check how many grams is 1/2 cup of castor sugar and thickened cream? What about 1/4 cup of almond meal? Thanks
Hi Jennifer, sorry some of our older recipes dont have gram measurements – but all of our new ones do! 1/4 cup almond meal is 30g, 1/2 cup caster sugar is 110g and 1/2 cup cream is 120g. xx
Thanks Lucy! And also what is best to replace the chocolate ripple biscuit as i can’t find them in my area…