This Toblerone Cheesecake is one of my favorite cheesecakes ever! If you love Toblerone or just the combination of honey, nougat and milk chocolate give this super easy no-bake cheesecake a go. There’s no need for water baths, gelatine or anything and takes just 20 minutes prep! I called her Elena. This is a pushy recipe Dear Reader!
Toblerone originated in Switzerland in 1908 and was created by Theodor Tobler and his cousin Emil Baumann who were the co-founders of the Tobler & Co. chocolate company in Bern, Switzerland. The name “Toblerone” is a combination of Tobler’s last name and the word “torrone,” which is a type of nougat that was popular in Italy at the time. The shape of the chocolate bar was inspired by the Matterhorn mountain located near the Tobler factory in Switzerland. The main flavors of Toblerone are milk chocolate (for the original one), almond nougat and honey.
The key to this Toblerone cheesecake is the pronounced Toblerone flavor. I’ve tried some Toblerone cheesecakes and all they have are some chopped up Toblerone pieces in the filling or a layer of Toblerone on top. I didn’t find that they tasted much like the chocolate itself. I used honey to sweeten it instead of sugar and nougat and Toblerone pieces in the filling. I used Lotus cookies for the base because they are a bit more honeyed in flavor and a layer of melted Toblerone on top so there’s absolutely no mistaking the flavor of this Toblerone cheesecake! I also decided to make this a “choc chip” type of cheesecake rather than a chocolate flavored cheesecake with melted chocolate in it just so it was a bit different from my chocolate cheesecake (where a couple of you suggested Toblerone desserts including this cheesecake!) .
I know a lot of people love a classic baked cheesecake but there’s definitely room for a no bake cheesecake in your life. For starters they’re incredibly easy and so much faster than a baked cheesecake. For ages I thought that you needed to use gelatine in a no bake cheesecake but one day I forgot to add it and it was totally fine, delicious even with the texture of the cheesecake being even creamier! And since then I’ve omitted gelatine from my no bake cheesecakes (which incidentally also makes them vegetarian friendly too). If you need to make a cake ahead of time to serve to guests a no-bake cheesecake is a great idea and you can make this up to 2-3 days ahead of time. I’ve even frozen this cheesecake for a couple of weeks and then thawed it out and served it so it’s good as it looks impressive but isn’t difficult at all.
Recently Valentina and I found ourselves in a difficult situation. We were in Manly one night for dinner and I was driving us across the bridge during peak hour through snarls of traffic, adrenaline pumping through my veins. We almost got side swiped by a double bus changing lanes and we both wondered how anyone managed to make the drive from the Inner West to the Northern Beaches every day and survive with their sanity intact.
We arrived at the restaurant stressed out but relieved to be there and entered their tiny car park. There were cars parked with big gaps between them (we could have fit in 3 more cars if they just parked properly). The only way that we could get out of there was to do a long reverse out of the carpark. “Errm I’m no good at reversing,” I told Valentina. Although I have a reverse camera I find it a bit discombobulating reversing so I took it glacially slow.
I was so thankful that Valentina was the perfect driving companion. In her calm, steady voice she gently suggested where we needed to go. We eventually found a park but it was a massive hill away from the restaurant. We alighted the car and I stared down at the steep hill in my high heels and gulped.
“There’s actually no way I can walk down that hill,” I told Valentina. She looked at my shoes and agreed.
“Is it crazy…to get an Uber?” I suggested.
“Great idea,” said Valentina and within seconds she was booking one. A minute later they arrived and took us to the restaurant and what would have been a wobbly, stressful 10 minute toddle down a vertiginous hill was a quick 1 minute drive. We apologized to the driver for the short ride but they were more than happy to take us (it was $10.45 to go down a hill and around a corner so it was easy money) and we both agreed it was money well spent!
So tell me Dear Reader, do you like Toblerone? How about no-bake cheesecakes?
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An Original Recipe by Lorraine Elliott
Preparation time: 20 minutes
Cooking time: 5 minutes
- 180g/6ozs. Lotus cookies
- 2 tablespoons cocoa powder
- 100g/3.5ozs butter, melted
- 300ml/10.6flozs cream
- 500g/1.1lbs cream cheese, at room temperature
- 180g/6ozs honey
- 150g/5ozs, Toblerone, chopped into small chunks
- 120g/4ozs. nougat, chopped into small chunks (can also make this Toblerone too)
- 200g/7ozs. Toblerone
- 30g/1oz coconut oil
- 40g/1.4ozs Toblerone bar pieces
Step 1- Line the base and sides of a 20cm/8inch springform tin. Place the cookies and cocoa powder in a food processor and blend until fine in texture. Empty out into a bowl and mix with the melted butter well so that the butter is evenly distributed. Press into the base of the prepared tin. Then place this tin in the freezer while you make the filling.
Step 2- Whip the cream till soft peaks form and then set aside. Then whip the cream cheese and honey until smooth. Fold in the whipped cream and the chunks of Toblerone and nougat. Scoop the filling on top of the base and smooth over the top. Place in the fridge for 6 hours or overnight.
Step 3- Melt the Toblerone chocolate on 50% power in the microwave or over a double boiler (do not use 100% microwave power). Add the coconut oil and mix to distribute well. Pour over the cheesecake tilting the cheesecake slightly so that the chocolate goes out to the edges. Score the chocolate layer of the cake to show where to slice (important to make the cheesecake easy to slice). Place in the fridge to set firm. Then top with added Toblerone pieces (optional).