Our most popular rich and creamy Thermomix Toblerone Cheesecake recipe! It takes just 10 minutes to prepare this delicious dessert.
My all-time favourite dessert is cheesecake!
Whether it's a Mars Bar cheesecake, a mango cheesecake, a Nutella cheesecake or this Toblerone cheesecake... if there's cheesecake involved, I'm one happy girl.
Why You're Going To Love This Recipe
This is one of the oldest recipes on ThermoBliss and it's also one of the most popular... try it for yourself and see why everyone loves it so much:
- Easy To Prepare - Our Toblerone cheesecake takes just 10 minutes to prepare. This recipe is completely no-bake, making it a great option for everyone from beginner cooks right through to experienced chefs.
- Make Ahead - Like all no-bake cheesecakes, this recipe requires 8 hours chilling time (best overnight). This means that you can prepare dessert the day before you require it, with no effort or fuss on the day!
- Perfect For Celebrations - Our Toblerone Cheesecake makes the BEST dessert at your special celebrations, birthdays and Christmas.
What You Need
A simple 7 ingredient Thermomix Toblerone Cheesecake.
Note: please scroll to the recipe card for the ingredient quantities and full detailed method.
- Butter - use either salted or unsalted butter for this recipe.
- Chocolate Ripple Biscuits - I use Arnotts choc ripple biscuits which are popular in Australia. You can use any plain sweet chocolate biscuits you like.
- Almond Meal - also known as ground almonds. You can use store-bought almond meal or make your own in the Thermomix.
- Toblerone - a famous Swiss chocolate that is available in supermarkets worldwide.
- Cream Cheese - use blocks of firm cream cheese (not light or spreadable). I use full fat Philadelphia cream cheese.
- Caster Sugar - also known as super fine sugar.
- Thickened Cream - choose a thickened or whipping cream.
Step By Step Instructions
It's so easy to make our Thermomix Toblerone Cheesecake.
Note: please scroll to the recipe card for the ingredient quantities and full detailed method.
Step 1 - Make The Base
Melt the butter in the Thermomix bowl.
Add the chocolate ripple biscuits and the almond meal and mix to combine.
Press firmly into a prepared springform pan.
Step 2 - Prepare The Filling
Melt the Toblerone chocolate in a clean Thermomix bowl.
Add the cream cheese, caster sugar and thickened cream and mix until combined.
Pour over the base.
Step 3 - Grate The Chocolate
Place the extra Toblerone chocolate into a clean Thermomix bowl.
Finely grate the chocolate and then sprinkle over the cheesecake.
Chill in the fridge for a minimum of 8 hours (preferably overnight).
Expert Tips
Make our Thermomix Toblerone Cheesecake perfectly every single time!
To ensure a smooth cheesecake, ensure the cream cheese is at room temperature before using.
No, this cheesecake requires blocks of full fat cream cheese (not light or spreadable).
Keep the cheesecake stored in the fridge and consume within 3 days.
As this cheesecake contains no gelatine, it has a soft texture and must be kept refrigerated until serving.
This recipe is not suitable to freeze.
Related Recipes
If you love cheesecake as much as we do, try some more of our favourite cheesecake recipes:
- Thermomix Baked Lemon Cheesecake - A classic baked cheesecake that's always a showstopper.
- Thermomix Toblerone Cheesecake Balls - If you love Toblerone, then these balls are going to become your new fave.
- Thermomix Tim Tam Cheesecake - An over-the-top double layered no-bake cheesecake packed full of Tim Tams.
- Thermomix Kahlua Cheesecake - An adults-only cheeky cheesecake!
Thermomix Cookbooks
Browse our range of hard copy and eBook cookbooks!
Thermomix Toblerone Cheesecake
Equipment
- Thermomix
Ingredients
For The Base
- 100 g butter
- 250 g Arnotts choc ripple biscuits see notes
- 30 g almond meal ground almonds
For The Filling
- 200 g Toblerone plus an extra 100g, to decorate
- 500 g cream cheese room temperature
- 110 g caster sugar
- 120 g thickened cream
Instructions
- Line the base of a 22cm springform tin with baking paper and lightly grease the sides.
- Cut the butter in half and place it into your Thermomix bowl. Cook for 2 minutes, 60 degrees, Speed 3 (or until melted).
- Add the chocolate ripple biscuits and almond meal and mix for 10 seconds, Speed 9. Use your spatula to scrape down the sides and mix again for another 10 seconds, Speed 7.
- Pour the biscuit mixture into your prepared tin and use a large metal spoon to cover the base with the biscuit mixture and press the surface down firmly.
- Break 200g of toblerone into pieces. Put the pieces into your Thermomix bowl and chop for 10 seconds, Speed 7 before cooking for 3 minutes, 60 degrees, Speed 2, until melted.
- Cut the softened cream cheese into quarters and add it along with the caster sugar and thickened cream to the melted toblerone mixture. Mix for 30 seconds, Speed 5. Scrape down the sides and mix for another 1 minute, Speed 5, or until combined.
- Pour the cheesecake mixture over the chocolate base.
- In a clean Thermomix bowl, grate the remaining Toblerone for 10 seconds, Speed 8. Sprinkle over the top of the cheesecake.
- Place the toblerone cheesecake into the fridge fo a minimum of 8 hours (preferably overnight) to set.
Notes
- Chocolate Ripple Biscuits - I use Arnotts choc ripple biscuits which are popular in Australia. You can use any plain sweet chocolate biscuits you like.
- Almond Meal - also known as ground almonds. You can use store-bought almond meal or make your own in the Thermomix.
- Cream Cheese - use blocks of firm cream cheese (not light or spreadable). I use full fat Philadelphia cream cheese.
- To ensure a smooth cheesecake, ensure the cream cheese is at room temperature before using.
- Keep the cheesecake stored in the fridge and consume within 3 days.
As this cheesecake contains no gelatine, it has a soft texture and must be kept refrigerated until serving. - This recipe is not suitable to freeze.
Karli says
Hi, can you use lactose free cream cheese?
Lucy says
I havent personally tried that! But I cant see why not!
Rach says
Hi, what can I use instead of almond meal?
Lauren Matheson says
You can use a plain biscuit - eg Marie
Nina says
Hi there,
5 stars!! I LOVE this recipe so much and it's so easy to make. Friends always request it during parties! So... I'm planning on making this again but wanted to ask how long I can keep this cake in the fridge for? The reason why I'm asking is because I need to make this cake in advance as making it the night before doesn't work for me.
Thank you! xx
Jennifer says
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
Lucy Mathieson says
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
Jennifer says
Thanks Lucy! And also what is best to replace the chocolate ripple biscuit as i can't find them in my area...
Helen says
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
Bianca says
How long does this cheesecake last in the fridge ?
Lauren Matheson says
Hi Bianca, The longest I've kept this cheesecake in the fridge after making it is 4 days xx
Chris A says
How did it last 4 days!? ?
Love this recipe.... Did it with lindt salty caramel ??
Lucy says
YUM!!!!
Kate says
What sweetner could I use to replace the sugar? Thinking maple? Not sure of the measure though?
Lauren Matheson says
Hi Kate, I haven't tried it with another sweetener I'm sorry 🙁
Judie says
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.
Lucy Mathieson says
Fantastic!!!!! I love your variations!
Alisha Broad says
Hi Judy,
What did you get as for the dairy free option?
Thank you
Judie says
We made this for my dad's birthday using my mycook... it was Devine... Does it work with other brands of chocolate?
Lucy Mathieson says
Of course!
Judie says
Awesome we made it with whittikers dairy milk choc tonight and decorated with choc fudge sauce from the recipe community... it was Devine.
Tracey says
Cheesecake defrosts perfect.
Mel says
Hi! Can you freeze this cheesecake please
Lucy Mathieson says
Hi Mel, I wouldn't recommend freezing cheesecake. xx
Mel says
Thank you 🙂