This Toblerone cheesecake is an incredible treat for chocolate lovers. Rich chocolate cheesecake filled with chopped candy bars, topped with chocolate ganache and chocolate whipped cream—if you’re a chocolate lover you’ll go crazy for this!
Can I even tell you how excited I am for today’s recipe? Toblerone cheesecake!
Yes. That’s a cheesecake filled to the brim with Toblerone candy bars. They add little pockets of texture to an otherwise creamy cheesecake filling. And the texture is EVERYTHING.
Seriously, run to the kitchen and make yourself one of these bad boys. You won’t be sorry.
Why you’ll love this Toblerone cheesecake:
- No water bath required!
- The ingredients are all readily available at the grocery store—no strange ingredients necessary
- It freezes well (should you somehow end up with leftovers!)
How to make the graham cracker crust
- Combine the graham cracker crumbs, sugar, and butter in a mixing bowl
- Stir until the crumbs are evenly moistened
- Press the mixture into the bottom and 1 inch up the sides of a springform pan
Pop the pan in the freezer while you make your filling.
- I preferred this cheesecake made with a graham cracker crust but you can use chocolate or vanilla cookie crumbs if you prefer
How to make your cheesecake filling
- Combine cream cheese and sugar and beat with an electric mixer until very smooth
- Beat in eggs, vanilla, and salt
- Then beat in melted chocolate
- Add chopped Toblerone bars
- Fold until the candy is evenly distributed
- Pour into the crust and smooth the top
- I used milk chocolate chips in my cheesecake but you can use any kind of chocolate you like
- Your cheesecake is done baking when the center just barely jiggles if you tap the sides of the pan
- The cheesecake needs to chill overnight before you serve it so take that into account when you’re making your cheesecake!
How to make chocolate ganache
After your cheesecake has chilled overnight, you’re ready to dress it up a bit with chocolate ganache and whipped cream. But note that these two elements aren’t totally necessary! If you just want to eat your cheesecake without any toppings, it will still be delicious.
- Combine chopped chocolate and hot heavy cream
- Stir until the chocolate is melted and the ganache is smooth
- Pour over your chilled cheesecake and smooth the top
You’ll need to chill the cheesecake for about 20 minutes to set the ganache before you add the whipped cream.
How to make chocolate whipped cream
- Beat very cold whipped cream until it begins to thicken
- Add powdered sugar and cocoa powder
- Beat until the cream holds stiff peaks
And that’s it! Just pipe it or spread it on top of the chilled ganache!
- A cold bowl and cold beaters are helpful when you make whipped cream, especially if you want to pipe it, because it beats up stiffer (and better for piping). Pop your bowl and beaters in the fridge for 20 minutes before you make your whipped cream.
- I used an Ateco 849 closed star tip to pipe my whipped cream
What is Toblerone?
Toblerone is a Swiss milk chocolate bar filled with pieces of honey and almond nougat. It’s absolutely delicious.
I highly recommend picking up a bar or two to try even if you’re not making this cheesecake. (No, this isn’t a sponsored post, I just LOVE Toblerone bars.)
Because of the almonds in the bar, chopped toasted almonds would be another delicious way to garnish your cheesecake!
How to store cheesecake
Uneaten cheesecake will last in the refrigerator, covered, for three or four days.
You can also freeze cheesecake—you have a couple of options to do so.
If you want to serve your cheesecake at a later time, you can freeze it whole. Chill it overnight in the fridge as instructed in the recipe, then wrap the cheesecake (still in the pan) tightly with plastic wrap and aluminum foil. Freeze for up to 2 months.
When you’re ready to serve, defrost the cheesecake in the fridge overnight. The next day you should be able to slice and serve.
You can also wrap individual slices tightly with plastic wrap and store in the freezer for up to two months. Defrost slices in the fridge overnight or at room temp for about half an hour. (Or eat them frozen!)
Before you wrap your cheesecake slices, I recommend placing them on a foil-lined baking sheet, then freezing until solid. Then wrap each slice tightly with plastic wrap and foil and freeze for up to 2 months.
Did you make this Toblerone cheesecake? Great! Let me know what you think with a comment and a rating below. Then post a pic on IG–tag @theitsybitsykitchen so I can see your delicious creations!
Toblerone cheesecake is a rich and chocolatey dessert studded with chopped candy bars. It's perfect for anyone who loves chocolate!
- 1 1/4 cups graham cracker crumbs from about 7 or 8 graham cracker sheets
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
- 3/4 cup semisweet or milk chocolate chips
- 3 8-ounce packages full-fat cream cheese, at room temperature
- 1/2 cup granulated sugar
- 3 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 1/2 cups chopped Toblerone bars*
- 1/2 cup heavy cream
- 4 ounces semisweet or dark chocolate finely chopped
- 3/4 cup heavy cream very cold
- 1/3 cup powdered sugar
- 2 tablespoons cocoa powder
- additional Toblerone for garnish
- Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and set pan aside.
- Combine the graham cracker crumbs, sugar, and butter in a mixing bowl and stir until the crumbs are evenly moistened. Press the mixture into the bottom and 1 inch up the sides of the prepared pan.
- Place in the freezer while you make the filling.
- Place the chocolate chips in a small heat-proof bowl and microwave in 30-second intervals, stirring after each interval, until chocolate is melted and smooth. Set aside to cool while you continue.**
- Combine the cream cheese and sugar in a large mixing bowl and beat with an electric mixer on high speed for 5 minutes, stopping the mixer to scrape down the sides and bottom of the bowl as necessary.
- Add the eggs, vanilla, and salt and beat to combine. Scrape down the sides and bottom of the bowl.
- Beat in the chocolate until well combined. Scrape down the sides and bottom of the bowl again, then beat 30 seconds more. Fold in the chopped Toblerone.
- Pour the filling into the chilled crust. Bake 35 to 40 minutes, until the edges of the cheesecake are puffed but the center still jiggles a bit with you tap the pan.
- Cool cheesecake to room temperature on a wire rack, then cover loosely with plastic wrap and refrigerate for at least 8 hours. (Or up to a couple of days.)
- After the cheesecake has chilled, make the chocolate ganache to go on top.
- Place the chopped chocolate in a small mixing bowl.
- Place the heavy cream in a small saucepan set over medium heat and warm the cream until it just begins to steam. Pour the warm cream over the chocolate and let it sit for 3 minutes.
- Whisk slowly, until the chocolate is melted and mixture is smooth. Pour over the top of the cheesecake, then refrigerate for 20 to 30 minutes to set the ganache.
- When you’re ready to serve, place the heavy cream in a medium bowl and beat with an electric mixer until it begins to thicken. Add the powdered sugar and cocoa powder (sifted if it’s lumpy) and beat until the whipped cream holds stiff peaks.
- Remove the cheesecake from the fridge. Pipe or dollop the cheesecake with whipped cream and top with chopped Toblerone bars. Slice and serve.
- Uneaten cheesecake can be stored, covered, in the fridge for up to 4 days or in the freezer, tightly wrapped, for up to 2 months.
- *You’ll need about 7.5 ounces of candy
- **You can do this on the stove in the top of a double boiler, stirring often, if you don’t have a microwave.
- If you don’t have chocolate bars for baking, chocolate chips are fine to use in the ganache
- When you make your whipped cream, it’s helpful to chill the bowl and the beaters for 20 to 30 minutes first if you intend to pipe it; the whipped cream will be stiffer if you chill the bowl. If you’re just going to spread it on top then chilling the bowl isn’t necessary.
- Remember that your cheesecake needs to chill overnight, so take that into account when you're planning to bake!