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cheesecake on a cake plate with two slices taken out of it and a stack of plates in the background

Toblerone Cheesecake

Toblerone cheesecake is a rich and chocolatey dessert studded with chopped candy bars. It's perfect for anyone who loves chocolate!

Course Dessert
Cuisine American
Prep Time 1 hour 20 minutes
Cook Time 35 minutes
Chilling Time 8 hours
Total Time 1 hour 55 minutes
Servings 10
Author Kelsie

Ingredients

Crust

  • 1 1/4 cups graham cracker crumbs from about 7 or 8 graham cracker sheets
  • 3 tablespoons granulated sugar
  • 6 tablespoons unsalted butter melted

Filling

  • 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*

Ganache topping

  • 1/2 cup heavy cream
  • 4 ounces semisweet or dark chocolate finely chopped

Assembly

  • 3/4 cup heavy cream very cold
  • 1/3 cup powdered sugar
  • 2 tablespoons cocoa powder
  • additional Toblerone for garnish

Instructions

Crust

  1. Preheat the oven to 350 degrees. Spray a 9-inch springform pan with cooking spray and set pan aside.
  2. 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.
  3. Place in the freezer while you make the filling.

Filling

  1. 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.**
  2. 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.
  3. Add the eggs, vanilla, and salt and beat to combine. Scrape down the sides and bottom of the bowl.
  4. 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.
  5. 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.
  6. 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.)

Ganache topping

  1. After the cheesecake has chilled, make the chocolate ganache to go on top.
  2. Place the chopped chocolate in a small mixing bowl.
  3. 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.
  4. 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.

Assembly

  1. 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.
  2. Remove the cheesecake from the fridge. Pipe or dollop the cheesecake with whipped cream and top with chopped Toblerone bars. Slice and serve.
  3. 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.

Recipe Notes

  • *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!