Toblerone Cheesecake

5 from 2 votes

This no bake Toblerone Cheesecake offers a creamy combination of chocolate and honey filling, a no cook crust, a rich ganache covering, and bits of Toblerone bar in every bite.

Prep Time15

Chill Time6

Total Time6 15

Course: Dessert

Cuisine: American

Servings:

Calories: 623kcal

Author: Jennifer Fishkind

Ingredients

Crust:

2 sleeves honey graham crackers (~4 cups)
¼ cup honey
⅓ cup salted butter melted

Cheesecake:

16 ounces 2 (8 ounce) packages cream cheese room temperature
⅓ cup granulated white sugar
⅓ cup honey
1½ cup sour cream
⅓ cup cocoa powder
8 ounces tub whipped topping
1 cup (~two 3.52 ounce) packages roughly chopped Toblerone pieces (roughly chop then measure)

Ganache:

1 cup dark chocolate chips
⅓ cup heavy cream
Whipped topping optional garnish
Whole Toblerone pieces optional garnish
Chocolate syrup optional garnish

Instructions

Crush the graham crackers using a food processor or blender until finely crumbled.
2 sleeves honey graham crackers
Add in the honey and melted butter and pulse to combine.
¼ cup honey, ⅓ cup salted butter
Spread the mixture out in the bottom of an assembled 9- inch round springform pan and then press it together across the bottom to form a thick crust.
Cover the crust well with plastic wrap and place it in the refrigerator while assembling the cheesecake filling.
Beat together the cream cheese, white sugar and honey in a large mixing bowl using a hand or stand mixer until light and fluffy, about 2-3 minutes.
16 ounces 2 (8 ounce) packages cream cheese, ⅓ cup granulated white sugar, ⅓ cup honey
Add in the sour cream and cocoa powder and mix well.
1½ cup sour cream, ⅓ cup cocoa powder
Gently fold in the whipped topping and then the Toblerone pieces.
8 ounces tub whipped topping, 1 cup (~two 3.52 ounce) packages roughly chopped Toblerone pieces
Transfer the filling into the prepared crust and spread into an even layer.
Cover again and refrigerate 6 hours or overnight.
About 30 minutes before serving, make the ganache by placing the dark chocolate chips in a medium bowl.
1 cup dark chocolate chips
In a microwave safe bowl, heat the heavy cream for 30 seconds in the microwave and stir well.
⅓ cup heavy cream
Repeat the heating and stirring process until the heavy cream is steaming and then pour it all over the dark chocolate chips.
Stir slightly so that all the chips are covered and then allow the mixture to set for 5 minutes.
Whisk the chocolate and cream together until smooth and completely melted.
Spread the ganache over the cheesecake and allow to cool for 20 minutes (or until cool to the touch) before garnishing with whipped topping and Toblerone pieces, optional.
Whipped topping, Whole Toblerone pieces, Chocolate syrup
Cut into slices and serve.

Notes

Storage:

To Store: Store your Toblerone Cheesecake in the refrigerator, either well covered or in an airtight container, and consume within 3-4 days for best texture and flavor.
To Freeze: Toblerone Cheesecake can be frozen for up to 2 months and thawed in the refrigerator before serving. Keep in mind that freezing may change the texture of the cheesecake and/or ganache but the flavor should stay wonderful.

Tips:

You will need about 3 Toblerone bars for this recipe, almost 2 for inside the cheesecake filling and 1 for decorating the top.
To ensure a smooth and creamy texture, make sure your cold ingredients are at room temperature before using them. It is especially important that the cream cheese is at room temperature -- cold cream cheese is much harder to beat into a smooth consistency and can result in lumps in your cheesecake filling.
When beating the cream cheese, sugar, and honey, be sure to mix them thoroughly until the mixture is light and fluffy. This step is crucial for a creamy and well-incorporated filling. Be sure to use a spatula to scrape down the sides and bottom of the bowl several times so that everything gets well incorporated.
When chopping the Toblerone chocolate, aim for even-sized pieces. This will distribute the chocolate throughout the cheesecake evenly for a balanced flavor in each bite. Keep in mind that the Toblerone pieces will be within bites of the cheesecake so don’t keep them too large or they may be difficult to bite. You also want to avoid tiny, crumbled pieces if possible.
When making the ganache, ensure the cream is hot enough to melt the chocolate completely. Allow it to sit the full 5 minutes so that the chocolate chips can melt but don’t let it sit longer or it may start to cool. Stir the mixture until it's smooth and glossy before spreading it over the cheesecake.
To achieve clean slices, dip a sharp knife in hot water before each cut. This will help prevent the cheesecake from sticking to the knife.

Nutrition