Chocolate Toblerone Cheesecake

    Chocolate Toblerone Cheesecake

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    2hours10min


    8 people made this

    I first discovered this recipe a few years ago from one of my best friends, who found it on the back of a package of Philadelphia Cream Cheese. I've been making a slightly changed version of it ever since- it's one dessert I'm now famous for! It is so delicious I guarantee you, you can't stop at just one piece!

    New South Wales, Australia

    Ingredients
    Serves: 10 

    • 1 cup plain chocolate biscuit crumbs
    • 80g butter, melted
    • 500g Philadelphia Cream Cheese, softened
    • 1/2 cup caster sugar
    • 200g Toblerone Milk or Dark Chocolate, melted
    • 1/2 cup thickened cream

    Directions
    Preparation:10min  ›  Extra time:2hours chilling  ›  Ready in:2hours10min 

    1. Combine biscuit crumbs and butter then press into the base of a lightly greased 20cm springform pan.
    2. Chill in the fridge for 20-30 minutes until solid.
    3. Beat Philly and sugar using an electric mixer until smooth.
    4. Beat in the melted Toblerone and cream until well combined.
    5. Pour onto the prepared crumb base and refrigerate for 2 to 3 hours until set.

    Serving suggestion

    If you like, you can shave remaining Toblerone and sprinkle on top.

    Make it healthier

    You can use 1x 250g light Philadelphia cream cheese and 1x regular Philadelphia, but only one can be the light lower fat version.

    See it on my blog

    Check out this recipe on Bake it or Break it!

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    Reviews (3)

    by
    2

    Altered ingredient amounts. I would suggest using 125 gr of cookie crumbs or doing as per the original recipe on the Philadelphia site, and adding 1/4 cup ground almonds to the cookie crumbs. Original recipe: http://www.philadelphiacreamcheese.com.au/recipes/Cheesecakes/Toblerone-Cheesecake.aspx - 31 May 2010

    by
    2

    Way too much butter for only one cup of cookie crumbs. Original recipe on Philadelphia's website also adds 1/4 c ground almonds to the butter/crumb mix for the crust. I added extra cookie crumbs but not enough, the pressed crust was too soft for my liking. It did however hold together really well once chilled and the cake was sinfully delicious! - 31 May 2010

    0

    Very rich, but absolutely divine! Needs a bit more toblerone as i'd say it tastes just like delicious chocolate cheesecake. But YUMMY!!! - 18 Dec 2014

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