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    Home » All Posts » Sweet » Desserts » Thermomix Toblerone Cheesecake

    Published: Sep 29, 2015 · Modified: Sep 23, 2023 by Lauren Matheson ·

    Thermomix Toblerone Cheesecake

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    Our most popular rich and creamy Thermomix Toblerone Cheesecake recipe! It takes just 10 minutes to prepare this delicious dessert.

    A piece of Toblerone Cheesecake made in a Thermomix.

    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.

    A close up of a chocolate cheesecake topped with grated Toblerone chocolate.

    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.
    A slice of cheesecake being removed.

    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.

    The ingredients for Toblerone cheesecake.
    • 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.

    Melted butter in a Thermomix.

    Add the chocolate ripple biscuits and the almond meal and mix to combine.

    Chocolate biscuits, butter and almond meal in a jug.

    Press firmly into a prepared springform pan.

    Chocolate biscuit crumbs pressed into a tin.

    Step 2 - Prepare The Filling

    Melt the Toblerone chocolate in a clean Thermomix bowl.

    Toblerone chocolate in a Thermomix.
    Melted Toblerone in a Thermomix.

    Add the cream cheese, caster sugar and thickened cream and mix until combined.

    Cream cheese, cream and sugar in a Thermomix bowl.
    Chocolate cheesecake mixture in a Thermomix.

    Pour over the base.

    Chocolate cheesecake mixture in a round tin.

    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.

    Grated chocolate in a round springform pan.

    Chill in the fridge for a minimum of 8 hours (preferably overnight).

    Expert Tips

    Make our Thermomix Toblerone Cheesecake perfectly every single time!

    Room Temperature

    To ensure a smooth cheesecake, ensure the cream cheese is at room temperature before using.

    Can I use spreadable cream cheese?

    No, this cheesecake requires blocks of full fat cream cheese (not light or spreadable).

    Storing

    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.

    Freezing

    This recipe is not suitable to freeze.

    A piece of Toblerone cheesecake with grated chocolate on top.

    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!
    A half eaten piece of Toblerone Cheesecake made in a Thermomix.

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    A piece of Toblerone Cheesecake made in a Thermomix.

    Thermomix Toblerone Cheesecake

    Our most popular rich and creamy Thermomix Toblerone Cheesecake recipe! It takes just 10 minutes to prepare this delicious dessert.
    4.75 from 12 votes
    Print Pin Rate
    Course: Desserts
    Cuisine: Western
    Prep Time: 10 minutes minutes
    Chilling Time: 8 hours hours
    Total Time: 8 hours hours 10 minutes minutes
    Servings: 12 serves
    Calories: 461kcal
    Author: Lucy & Lauren
    Cost: $15

    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
    Prevent your screen from going dark

    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

    RECIPE NOTES & TIPS
    Ingredients Info:
    • 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.
     
    More Recipe Tips:
    • 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.

    Nutrition

    Calories: 461kcal | Carbohydrates: 37g | Protein: 5g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 344mg | Potassium: 159mg | Fiber: 2g | Sugar: 25g | Vitamin A: 917IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 2mg
    Tried this Recipe? Share it Today!Mention @Thermobliss or tag #Thermobliss!

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    Reader Interactions

    Comments

    1. Karli says

      August 27, 2022 at 4:35 pm

      Hi, can you use lactose free cream cheese?

      Reply
      • Lucy says

        August 29, 2022 at 8:20 am

        I havent personally tried that! But I cant see why not!

        Reply
    2. Rach says

      December 11, 2020 at 2:18 pm

      Hi, what can I use instead of almond meal?

      Reply
      • Lauren Matheson says

        December 14, 2020 at 8:04 am

        You can use a plain biscuit - eg Marie

        Reply
    3. Nina says

      November 21, 2019 at 11:18 am

      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

      Reply
    4. Jennifer says

      March 01, 2019 at 11:34 am

      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

      Reply
      • Lucy Mathieson says

        March 01, 2019 at 1:06 pm

        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

        Reply
        • Jennifer says

          March 01, 2019 at 6:32 pm

          Thanks Lucy! And also what is best to replace the chocolate ripple biscuit as i can't find them in my area...

    5. Helen says

      January 01, 2019 at 3:11 pm

      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

      Reply
    6. Bianca says

      November 29, 2018 at 6:13 pm

      How long does this cheesecake last in the fridge ?

      Reply
      • Lauren Matheson says

        December 02, 2018 at 12:18 pm

        Hi Bianca, The longest I've kept this cheesecake in the fridge after making it is 4 days xx

        Reply
        • Chris A says

          May 07, 2020 at 8:59 pm

          How did it last 4 days!? ?
          Love this recipe.... Did it with lindt salty caramel ??

        • Lucy says

          May 08, 2020 at 8:17 am

          YUM!!!!

    7. Kate says

      August 31, 2018 at 7:07 pm

      What sweetner could I use to replace the sugar? Thinking maple? Not sure of the measure though?

      Reply
      • Lauren Matheson says

        September 01, 2018 at 5:29 pm

        Hi Kate, I haven't tried it with another sweetener I'm sorry 🙁

        Reply
    8. Judie says

      May 23, 2018 at 3:08 pm

      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.

      Reply
      • Lucy Mathieson says

        May 24, 2018 at 5:15 am

        Fantastic!!!!! I love your variations!

        Reply
      • Alisha Broad says

        April 16, 2022 at 7:17 am

        Hi Judy,
        What did you get as for the dairy free option?
        Thank you

        Reply
    9. Judie says

      January 12, 2018 at 3:42 pm

      We made this for my dad's birthday using my mycook... it was Devine... Does it work with other brands of chocolate?

      Reply
      • Lucy Mathieson says

        January 13, 2018 at 6:47 am

        Of course!

        Reply
        • Judie says

          January 21, 2018 at 9:40 pm

          Awesome we made it with whittikers dairy milk choc tonight and decorated with choc fudge sauce from the recipe community... it was Devine.

    10. Tracey says

      November 27, 2017 at 8:21 pm

      Cheesecake defrosts perfect.

      Reply
    11. Mel says

      November 07, 2017 at 5:55 pm

      Hi! Can you freeze this cheesecake please

      Reply
      • Lucy Mathieson says

        November 08, 2017 at 4:10 am

        Hi Mel, I wouldn't recommend freezing cheesecake. xx

        Reply
        • Mel says

          November 10, 2017 at 3:06 pm

          Thank you 🙂

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