No-Bake Toblerone Cheesecake

Original Video Tutorial HERE.

No-bake cheesecakes are one of my absolute favourite desserts to make. They are super easy to whip up, require zero oven time, and are always a massive crowd-pleaser.

This No-Bake Toblerone Cheesecake recipe is a particular favourite in my family. I remember my mum making one many years ago, and ever since, almost every family occasion has consisted of a No-Bake Toblerone Cheesecake. Although we do all make it slightly different these days, it’s always delicious.

It’s rich, velvety, and packed with that iconic honey and almond nougat flavour.

Jump to Recipe

Why This Works

The Ultimate “Elevated Easy” Dessert: It looks and tastes like it came straight out of a boutique bakery, but it requires absolutely minimal stress and zero baking skills.

Texture Perfection: By balancing the rich cream cheese with a bit of thickened cream and melted chocolate, you get a filling that sets beautifully stable without needing gelatine, keeping it incredibly smooth and velvety.

That Choc-Biscuit Crunch: Using chocolate biscuits instead of standard plain ones gives the base a deep, rich crunch that stands up perfectly to the Toblerone filling.

What you will need:

For the Base:

230g chocolate biscuits (I used Arnott’s Chocolate Ripple), crushed into fine crumbs
60g butter, melted
A pinch of salt

For the Filling:

500g cream cheese, at room temperature (I used Philadelphia)
½ cup caster sugar
200g Toblerone chocolate, melted and slightly cooled
½ cup thickened cream (I used Brownes Dairy Thickened Cream)

Em’s Pro Tip:

When adding your melted Toblerone, make sure it has cooled down slightly so it’s warm, not hot. If it’s too hot, it can melt the cream cheese and cause the mixture to split.

Change It Up

Want to add your own spin to this classic? Here are a few fun ways to customize it:

Go Mini: Instead of a large spring-form tin, press the base and spoon the filling into individual ramekins or short glasses for cute, pre-portioned dinner party desserts.

The Triple Chocolate Threat: Swap the milk chocolate Toblerone for the Dark or White chocolate versions (or do a mix of both!).

Nutty Crunch: Fold an extra half-cup of finely chopped Toblerone or chopped roasted almonds straight into the cream cheese batter before pouring it onto the base for extra texture.

How to make it:

Prep your tin: Start by lightly greasing your round spring-form cake tin. This makes getting that perfect slice out so much easier later on!

Combine the base: In a medium bowl, stir together the melted butter, crushed chocolate biscuits, and that pinch of salt. Mix it well until all the crumbs are evenly coated in the butter.

Set the base: Tip the mixture into your prepared tin and press it down firmly with the back of a spoon to create an even, compact layer. Pop it into the fridge while you get your filling ready.

Beat the cream cheese: In a large bowl, use your electric beater to cream together the room-temperature cream cheese and caster sugar. Keep beating until the mixture is super smooth, glossy, and completely free of any lumps.

Fold in the goodness: Pour in the melted Toblerone and the thickened cream. Give it a good mix with your beater on a lower speed until it’s fully combined.

Assemble: Take your tin out of the fridge and pour the filling over the biscuit base. Use your spatula to smooth out the filling.

Let it set: Pop the cheesecake back into the fridge and let it chill for at least 4 hours.

The final touch: Just before you’re ready to serve, drizzle a little extra melted chocolate over the top. Enjoy!

How to store:

In the Fridge: Keep the cheesecake in its spring-form tin (or transfer to an airtight container) and store it in the fridge. It will keep beautifully for up to 3 to 4 days.

Can you freeze it? Yes! If you want to make this well ahead of time, wrap the set cheesecake securely in a double layer of plastic wrap and foil. Freeze for up to a month. Thaw it completely in the fridge overnight before adding your final chocolate drizzle and serving.

Happy Baking!

I can’t wait to see your beautiful creations! If you make this one, be sure to tag me on socials so I can see your gorgeous, silky-smooth slices.

Now, go put that kettle on, grab a massive slice of cheesecake, and enjoy!

Lola and Teddy’s Corner: Just a reminder from my two favourite Boston Terriers that while chocolate is strictly for the humans, a little extra cuddle time while you wait for this to set is highly recommended!

More Mother’s Day Recipes

No-Bake Toblerone Cheesecake

Course: DessertDifficulty: Easy

Slices

servings

Prep time

minutes

Chill Time

Hours

This velvety, rich, and effortless no-bake cheesecake is the ultimate crowd-pleaser for any family occasion. With that signature honey-almond Toblerone crunch and zero oven time, it’s the definition easy baking.

Ingredients

The Base
230g chocolate biscuits, crushed into fine crumbs
60g butter, melted
1 pinch of salt
The Filling
500g cream cheese, at room temperature
½ cup caster sugar
200g Toblerone chocolate, melted and slightly cooled
½ cup thickened cream

Method

Lightly grease a round spring-form cake tin.
In a medium bowl, stir together the melted butter, crushed chocolate biscuits, and that pinch of salt. Mix it well until all crumbs are evenly coated in the butter.
Tip the mixture into your prepared tin and press it down firmly with the back of a spoon to create an even, compact layer. Pop it into the fridge while you get your filling ready.
In a large bowl, use your electric beater to cream together the room-temperature cream cheese and caster sugar. Keep beating until the mixture smooth, glossy, and completely free of any lumps.
Add in the melted Toblerone and the thickened cream. Mix well with your beater on a lower speed until it’s well combined.
Take your tin out of the fridge and pour the filling over the biscuit base. Use your spatula to smooth out the filling.
Pop the cheesecake back into the fridge and let it chill for at least 4 hours.
When you’re ready to serve, drizzle a little extra melted chocolate over the top.

Notes

Em’s Pro Tip: When adding your melted Toblerone, make sure it has cooled down slightly so it’s warm, not hot. If it’s too hot, it can melt the cream cheese and cause the mixture to split.
How to Store: Keep the cheesecake in its spring-form tin (or transfer to an airtight container) and store it in the fridge. It will keep beautifully for up to 3 to 4 days.
Change it up: Fold an extra half-cup of finely chopped Toblerone or chopped roasted almonds straight into the cream cheese batter before pouring it onto the base for extra texture.

About Em

Hi, I’m Em. A self-taught baker, sweet tooth, and the creator behind Em’s Sweet Life. I believe baking doesn’t need to be complicated to be delicious.

Here you’ll find easy, reliable recipes made with simple ingredients, a few shortcuts, and a whole lot of heart.

What started as a weekend hobby has turned into my happy place. A space to share the treats I love baking for family and friends.

Whether it’s a last-minute dessert, a nostalgic classic, or something new to impress at your next gathering, my goal is to help you feel confident (and calm!) in the kitchen.

Grab a cup of tea, preheat your oven, and let’s bake something sweet together.

YouTube Videos

Want to hang out in the kitchen with me? If you’re a visual learner (or just like watching butter and sugar come together), I’ve filmed step-by-step videos for all my favourite recipes! You can find the full tutorials over on my YouTube channel now. Let’s bake something delicious together!