Welcome to the ultimate indulgence for every chocolate and cheesecake enthusiast: the **Toblerone Cheesecake**. This isn’t just any dessert; it’s a celebration of rich, creamy cheesecake generously studded with the iconic Swiss milk chocolate, nougat, and almond pieces of Toblerone. Crafted with a perfectly crisp graham cracker crust, a velvety cheesecake filling, and finished with a luxurious chocolate ganache, this decadent masterpiece promises an unforgettable culinary experience. Imagine a dessert that combines two beloved classics into one harmonious, irresistible treat – that’s precisely what this Toblerone cheesecake delivers. It’s ideal for special occasions, holidays, or simply when you crave a truly extraordinary sweet delight.
The allure of Toblerone chocolate, with its distinctive triangular prisms and delightful blend of honey and almond nougat, transforms a classic cheesecake into something truly spectacular. This recipe brings together the best of both worlds: the comforting familiarity of a baked cheesecake and the exotic charm of Swiss milk chocolate. The result is a dessert that is both sophisticated and deeply satisfying, offering a symphony of textures and flavors in every bite. Whether you’re a long-time fan of Toblerone or simply seeking a show-stopping dessert that will impress your guests, this recipe is guaranteed to become a new favorite.
If you’re fond of desserts that feature your favorite candies, you might also enjoy exploring our recipes for Twix Cake, rich Oreo Brownies, and a delightful Butterscotch Cake. These treats offer similar levels of indulgence and creativity, perfect for expanding your repertoire of sweet delights.
Why This Toblerone Cheesecake Recipe Is a Must-Try
This Toblerone cheesecake recipe stands out for several compelling reasons, making it a favorite among dessert lovers. Each element is carefully chosen to create a harmonious and truly exceptional sweet experience.
- The Irresistible Toblerone Factor: At the heart of this extraordinary dessert lies the beloved Toblerone chocolate. Its unique blend of smooth milk chocolate, crunchy almond nougat, and honey provides a complex flavor profile and delightful textural contrast within the creamy cheesecake. Each bite offers a satisfying crunch and a burst of signature Toblerone flavor, making it incredibly appealing to anyone who adores this iconic candy bar.
- Unparalleled Creamy Cheesecake: Achieving the perfect cheesecake texture is paramount, and this recipe delivers just that. The filling is incredibly smooth, rich, and dense, melting in your mouth without being overly heavy. It’s a testament to the careful balance of ingredients and precise baking techniques that result in a cheesecake that’s consistently luscious and perfectly set, ensuring a sublime eating experience every time.
- Luxurious Chocolate Ganache Topping: Elevating the cheesecake’s decadence is a glossy, rich chocolate ganache. This smooth, pourable chocolate layer not only adds an extra dimension of intense chocolate flavor but also contributes a beautiful, elegant finish. It perfectly complements the Toblerone-infused cheesecake, adding another layer of creamy indulgence that takes this dessert from delicious to truly gourmet.
- Visually Stunning Presentation: Beyond its incredible taste, this Toblerone cheesecake is a feast for the eyes. The golden graham cracker crust, the pristine creamy filling, the gleaming chocolate ganache, and the final flourish of chopped Toblerone pieces create a visually stunning dessert that’s sure to be the centerpiece of any gathering. It’s a masterpiece that looks as good as it tastes.
Essential Ingredient Notes for Success
Paying attention to the details of your ingredients is crucial for a cheesecake that turns out perfectly. Here are some important notes to ensure the best results for your Toblerone cheesecake:
- Toblerone Chocolate: The star of the show! We recommend using a large 12.6 oz (360g) bar of Toblerone. This allows you to chop approximately half of it into small pieces for the cheesecake filling, providing delicious pockets of chocolate and nougat. The remaining peaks can be reserved for an attractive and tempting garnish on top of the finished ganache, creating a truly impressive presentation.
- Unsalted Butter: Melted unsalted butter is essential for binding the graham cracker crumbs together to form a firm and flavorful crust. Using unsalted butter allows you to control the overall saltiness of the dessert, ensuring it’s perfectly balanced. You can easily melt it in the microwave or a small saucepan over low heat.
- Heavy Cream: This ingredient is vital for both the cheesecake batter and the luscious chocolate ganache. For the cheesecake, ensure your heavy cream is at room temperature before adding it to the mixture. This helps it emulsify better with the other ingredients, leading to a smoother, more consistent batter. For the ganache, hot heavy cream is poured over chocolate chips to create a silky, pourable topping.
- Sour Cream: Full-fat sour cream or high-quality Greek yogurt (full-fat) is highly recommended. Like the heavy cream, it should be at room temperature. Sour cream adds a delightful tanginess that balances the sweetness of the cheesecake and contributes significantly to its signature creamy, rich texture. It also helps prevent cracks by adding moisture and a slight acidity.
- Cream Cheese: Always use full-fat block cream cheese, not the spreadable kind in a tub, as it has a higher water content that can affect the cheesecake’s consistency. It is absolutely critical that your cream cheese is at room temperature. Cold cream cheese will result in a lumpy batter and a less smooth final texture, which can also lead to cracks during baking. Plan ahead and pull it out of the fridge at least two hours before you begin baking.
- Eggs: Large eggs, also at room temperature, are essential for achieving the right texture and structure in your cheesecake. Room temperature eggs incorporate more evenly into the batter, preventing overmixing. We use whole eggs, specifically valuing the fatty yolk, which adds richness and helps create that desirable dense, creamy consistency without being rubbery.
- Chocolate Chips: For the chocolate ganache topping, semi-sweet or dark chocolate chips are your best choice. They provide a deep, intense chocolate flavor that beautifully contrasts the sweet cheesecake. We advise against using milk chocolate chips for the ganache, as the overall dessert might become excessively sweet. The slight bitterness of semi-sweet or dark chocolate provides a perfect balance.
Step-By-Step Instructions for Your Toblerone Cheesecake
Creating this magnificent Toblerone cheesecake is a rewarding process. Follow these detailed steps to achieve a perfect, crack-free, and delicious dessert. Before you begin, gather your essential equipment: a 9-inch parchment paper circle, a 9-inch springform pan, a reliable hand mixer or a stand mixer equipped with a paddle attachment, and a sturdy rubber spatula.
Part 1: The Graham Cracker Crust
STEP 1: Prepare the Graham Cracker Crumbs. Start by preheating your oven to 325°F (160°C). In a food processor, blend approximately two sleeves of graham crackers until they form very fine, uniform crumbs. This fine consistency is key to a solid crust. Transfer the crumbs to a medium bowl, then add the white granulated sugar. Pour in the melted unsalted butter and mix thoroughly with a fork until the crumbs are evenly moistened and resemble wet sand.
STEP 2: Form and Bake the Crust. Lightly spray your 9-inch springform pan with baking non-stick spray, then line the bottom of the pan with the 9-inch parchment paper circle. Spray the parchment paper again for easy removal later. Pour the graham cracker mixture into the prepared pan. Using your hands, firmly press the crumbs evenly across the bottom and about halfway up the sides of the pan. For a truly compact crust, use the flat bottom of a measuring cup or a glass to press down firmly, ensuring a dense, sturdy base. Bake the crust in the preheated oven for 10 minutes. This pre-baking step helps create a crisp crust that won’t get soggy.
Part 2: The Toblerone Cheesecake Filling
STEP 3: Cream Cheese and Sugar. In the bowl of your stand mixer (or a large bowl with a hand mixer), combine the room temperature full-fat cream cheese and white granulated sugar. Beat on high speed for about 2 minutes, or until the mixture is incredibly smooth, creamy, and free of any lumps. Scrape down the sides of the bowl frequently to ensure everything is well combined.
STEP 4: Incorporate Wet Ingredients. Reduce the mixer speed to medium-high. Add the room temperature sour cream, heavy cream, and pure vanilla extract to the cream cheese mixture. Continue mixing until all ingredients are just combined and the mixture is silky smooth. Now, with the mixer on low speed, add the large eggs one at a time. Mix only until each egg is fully incorporated, being careful not to overmix. Overmixing eggs can incorporate too much air, leading to cracks during baking.
STEP 5: Fold in Toblerone Pieces. Remove the bowl from the mixer. Take your chopped Toblerone pieces (ensure they are finely chopped for even distribution) and gently fold them into the cheesecake batter using a rubber spatula. Use a delicate motion to ensure the chocolate pieces are evenly dispersed without deflating the batter too much. This ensures every slice will have delightful chocolatey chunks.
STEP 6: Bake the Cheesecake. Carefully pour the cheesecake batter over the pre-baked graham cracker crust in the springform pan. Gently tap the pan on the counter a few times to release any trapped air bubbles. Now, it’s time to prepare your water bath, which is essential for a moist, crack-free cheesecake. Refer to the “Water Bath Tips” section below for detailed methods. Place the springform pan into your chosen water bath setup. Bake for 60-75 minutes at 325°F (160°C), or until the edges are set and appear slightly golden, but the center still has a slight, gentle jiggle when the pan is lightly moved. Do not overbake.
STEP 7: Cool the Cheesecake Gradually. Once baked, turn off the oven but keep the cheesecake inside. Prop the oven door open slightly (about 3-4 inches) and allow the cheesecake to cool slowly in the diminishing heat for 30 minutes. This gradual temperature change is crucial for preventing cracks. After 30 minutes, remove the cheesecake from the oven and the water bath. Place it on a wire cooling rack to cool completely to room temperature. Once cooled, cover the cheesecake tightly with plastic wrap or foil and chill in the refrigerator for a minimum of 6 hours, or preferably overnight. Chilling is vital for setting the cheesecake and achieving its firm, sliceable texture.
Part 3: Chocolate Ganache & Decoration
STEP 8: Prepare the Chocolate Ganache. In a small microwave-safe bowl, place your semi-sweet chocolate chips. In a separate small saucepan, heat the heavy cream over medium-low heat until it’s hot and steaming, just before boiling. Pour the hot cream directly over the chocolate chips. Let it sit undisturbed for 1 minute and 30 seconds to allow the chocolate to melt. Then, using a rubber spatula, gently stir the mixture from the center outwards until it’s completely smooth, shiny, and lump-free. If any small chocolate chunks remain, microwave the ganache in 10-second intervals, stirring after each, until perfectly melted and smooth. Let the ganache cool slightly to a pourable, but not hot, temperature before topping the cheesecake.
Decorating Your Toblerone Cheesecake Masterpiece
Once your cheesecake is thoroughly chilled and the ganache is ready, it’s time to bring your dessert to life with a beautiful decoration that truly highlights the Toblerone theme.
First, carefully remove the chilled cheesecake from its springform pan. If you used baking spray and parchment paper, it should release easily. Gently tilt the cheesecake to its side to carefully peel off the parchment paper from the bottom.
Next, pour the slightly cooled, but still pourable, chocolate ganache evenly over the top of the cheesecake. For those elegant drips down the sides, use an offset spatula or the back of a spoon to gently push some of the ganache over the edge, allowing it to cascade naturally. Work quickly and confidently to achieve a smooth, even layer.
To finish, generously sprinkle additional chopped Toblerone pieces over the freshly applied ganache. You can also strategically place whole Toblerone peaks or larger triangular chunks around the edge or in the center for a truly professional and enticing look. Allow the ganache to set slightly in the refrigerator for about 10-15 minutes before serving for the cleanest slices. Congratulations, your magnificent Toblerone cheesecake is now complete and ready to be enjoyed!
Mastering the Water Bath for Cheesecake Perfection
A water bath, often referred to as a “bain-marie,” is a secret weapon for baking cheesecakes. It provides a consistently moist and gentle cooking environment, which is paramount for preventing the dreaded cracks that can plague cheesecakes. The steam created by the hot water helps the cheesecake bake evenly and slowly, ensuring a smooth, creamy texture from edge to center. Without it, the dry heat of the oven can cause the edges to set and cook too quickly, leading to uneven expansion and contraction, ultimately resulting in cracks.
Here are two effective techniques for setting up a water bath, both utilizing a large roasting pan filled with hot, steaming water:
- The Double-Pan Method (Recommended): This is my preferred technique for its foolproof ability to prevent water from reaching your crust. Place your springform pan (with the prepared crust and batter) inside a slightly larger, solid 10-inch cake pan. Then, carefully place this entire cake pan assembly into your large roasting pan. Fill the roasting pan with hot tap water (or freshly boiled water for maximum steam) until the water level reaches approximately halfway up the sides of the 10-inch cake pan. This method creates an impenetrable barrier against water seepage.
- The Foil-Wrapped Method: For this approach, wrap your springform pan very tightly with two layers of heavy-duty aluminum foil. Ensure there are no gaps or tears that could allow water to seep in. Place the foil-wrapped springform pan directly into the large roasting pan. Carefully fill the roasting pan with hot water, again aiming for a level about halfway up the sides of the springform pan. While this method generally works well, there’s a slight risk of water finding its way through a tiny crease in the foil, potentially leading to a soggy crust.
The double-pan method (option 1) offers superior protection, making your cheesecake baking experience much less stressful and virtually guaranteeing a perfectly dry crust. It’s an easy step that makes a significant difference in the final quality of your cheesecake.
Expert Tips for Preventing Cheesecake Cracks
Achieving a perfectly smooth, crack-free cheesecake is the hallmark of a skilled baker. While the water bath is crucial, several other factors contribute to cheesecake perfection. Follow these tips to minimize the risk of cracks:
- Ensure Room Temperature Ingredients: This cannot be stressed enough. All dairy ingredients (cream cheese, sour cream, heavy cream, eggs) must be at true room temperature. Cold ingredients don’t emulsify properly, leading to a lumpy batter that can cause cracks. Pull them out of the refrigerator at least 2 hours before you plan to start baking.
- Beat Cream Cheese and Sugar Thoroughly: When initially combining the cream cheese and sugar, beat them on high speed for at least 2 minutes until the mixture is incredibly smooth and fluffy. Any small chunks of cream cheese can create weak spots in the batter, which may develop into cracks during baking.
- Incorporate Wet Ingredients Smoothly: After the initial creaming, add the sour cream, heavy cream, and vanilla. Mix until just combined and smooth. Avoid overmixing, as this can introduce too much air.
- Add Eggs Gently and on Low Speed: This is a critical step. Add the eggs one at a time, mixing on the absolute lowest speed possible, and only until each egg is just incorporated. The goal is to introduce as little air as possible into the batter once the eggs are added. Too much air causes the cheesecake to rise excessively during baking and then fall too quickly upon cooling, which is a primary cause of cracks.
- Utilize a Water Bath: As discussed in detail above, a water bath is absolutely essential. The consistent, moist heat prevents the cheesecake from drying out and baking too rapidly, allowing it to set gently and evenly.
- Cool Cheesecake Slowly and Gradually: The most common mistake leading to cracks is a sudden temperature change. Once the cheesecake is done baking (when the edges are set but the center still jiggles slightly), turn off the oven but leave the cheesecake inside with the oven door propped open for 30 minutes. This allows it to cool down slowly and adapt to the temperature change. After 30 minutes, remove it from the oven and place it on a wire rack to cool completely to room temperature before chilling it in the refrigerator. Resist the urge to cool it quickly.
- Avoid Opening the Oven Door: During the baking process, try to resist opening the oven door, especially in the first 45 minutes. Fluctuations in oven temperature can also contribute to uneven baking and cracks.
Effortlessly Removing Your Cheesecake From the Pan
Removing a beautifully baked cheesecake from its springform pan without damaging it can be daunting, but with the right technique, it’s surprisingly simple:
First, before adding your graham cracker crust, generously spray the entire interior of the springform pan with baking non-stick spray. This includes the bottom and the sides. Next, carefully line the bottom of the pan with a 9-inch parchment paper circle. Then, spray the parchment paper again. This double layer of non-stick protection is your best defense against sticking.
Once your cheesecake has baked and, most importantly, chilled thoroughly in the refrigerator overnight (or for at least 6 hours), it should be firm and solid. At this point, the sides of the springform pan should typically pop right off. If you find any resistance, very gently run a thin, sharp knife (like a paring knife) around the edge of the cheesecake, keeping it flush against the pan’s side. This should loosen any minor sticking points.
After releasing the sides, you should be able to slide the cheesecake, still on its bottom pan base and parchment paper, onto your serving plate. Then, carefully lay the cheesecake on its side, allowing you to easily slip off the metal bottom of the pan and peel away the parchment paper circle from the bottom of the crust. Your cheesecake is now ready for presentation and slicing!
Frequently Asked Questions About Toblerone Cheesecake
Absolutely! This recipe is versatile enough to be made into delightful mini cheesecakes. To do so, divide the recipe by thirds to yield approximately 12 individual mini cheesecakes. Bake them in a standard muffin pan (lined with paper cupcake liners) for a shorter duration, typically 18-20 minutes, or until set. For more detailed instructions and tips on baking mini cheesecakes, you can refer to our Mini Oreo Cheesecakes recipe, which offers comprehensive guidance.
Yes, you have several options for alternative pan sizes. If you wish to make cheesecake bars, you can halve the entire recipe and bake it in an 8×8 or 9×9 inch baking pan. For this option, use 16 oz of cream cheese. If you prefer a slightly smaller round cheesecake, an 8-inch springform pan works perfectly with the full recipe. For a 6-inch springform pan, you will need to halve the recipe; however, still use 16 oz of cream cheese to maintain the desired richness and consistency for a smaller, thicker cheesecake.
Achieving picture-perfect slices of cheesecake is easier than you think with a few simple steps. First and foremost, ensure the cheesecake is very cold, preferably having chilled overnight. A well-chilled cheesecake holds its shape much better. Secondly, use a sharp, thin-bladed knife for cutting. For the cleanest possible slices, wipe the knife clean with a damp, hot cloth after every single cut. This prevents cheesecake residue from clinging to the blade and dragging through your next slice, resulting in a beautiful presentation every time.
While Toblerone is the signature of this recipe, you can certainly experiment with other types of chocolate if you prefer. Milk chocolate chunks, white chocolate, or even a blend of semi-sweet and dark chocolate could offer interesting variations. Just be mindful of the sweetness level, especially if using a very sweet chocolate, and adjust the sugar in the cheesecake batter slightly if needed.
Even with the best precautions, an occasional crack can happen. Don’t worry! For this Toblerone cheesecake, the ganache topping is your best friend. It beautifully covers any surface imperfections, making your cheesecake look flawless. The taste will still be incredible, so it’s a cosmetic issue rather than a structural one.
Storing and Freezing Your Toblerone Cheesecake
To keep your delicious Toblerone cheesecake fresh and flavorful, proper storage is key. After all the effort in baking, you want to enjoy every last slice!
Storing in the Refrigerator
This Toblerone cheesecake stores wonderfully in the refrigerator. Place the cooled and decorated cheesecake in an airtight container, such as a cake carrier or a large container with a tight-fitting lid. This prevents it from absorbing odors from other foods and keeps it fresh. When properly stored, the cheesecake will remain fresh and delightful for up to 5 days. For the best flavor and texture, it’s always recommended to consume it within this timeframe.
Freezing for Future Enjoyment
Cheesecake is an excellent dessert for freezing, allowing you to enjoy a slice of this Toblerone delight whenever a craving strikes.
Freezing Individual Slices: If you plan to enjoy the cheesecake gradually, freezing it in individual slices is very convenient. Cut the cheesecake into desired portions, then wrap each slice tightly in plastic wrap, followed by a layer of aluminum foil. Place the wrapped slices in an airtight freezer-safe container to prevent freezer burn. They can be frozen for up to 30 days. To serve, thaw individual slices in the refrigerator for 1-2 hours before eating, or at room temperature for about 30-45 minutes.
Freezing an Undecorated Cheesecake: You can also freeze the entire cheesecake before it’s decorated with ganache and extra Toblerone pieces. Once the cheesecake has fully cooled and been chilled in the refrigerator overnight (this step is crucial for firmness), wrap it tightly in several layers of plastic wrap, then an outer layer of aluminum foil. This thorough wrapping helps protect it from freezer burn. The undecorated cheesecake can be frozen for up to 30 days. To use, thaw the cheesecake in the refrigerator overnight, or at room temperature for 1-2 hours, before proceeding with the ganache and final decorations. This method is perfect for make-ahead baking, ensuring you have a show-stopping dessert ready for any occasion with minimal last-minute effort.
Other Cheesecake Recipes to Explore
If you’ve enjoyed this Toblerone cheesecake, you’ll be delighted to discover the wide world of cheesecake variations! From classic New York style to inventive fruity delights, the possibilities are endless. Consider exploring recipes for classic Vanilla Bean Cheesecake, tangy Lemon Raspberry Cheesecake, or a rich Triple Chocolate Cheesecake for more delightful baking adventures.
We would love to hear about your experience with this recipe! Please leave a STAR REVIEW if you enjoyed making and tasting this delightful dessert. Share your creations on Instagram by tagging @stephaniesweettreats. For more culinary inspiration and sweet ideas, be sure to follow us on Pinterest.
Toblerone Cheesecake
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Ingredients
Graham Cracker Crust
- 2 1/2 cups Graham cracker crumbs (Use 2 sleeves of graham crackers and blend to a fine crumb.)
- 1/4 cup White granulated sugar
- 10 TBSP Unsalted butter, melted
Toblerone Cheesecake
- 24 oz Cream cheese, room temperature
- 1 cup White granulated sugar
- 1/2 cup Sour cream, room temperature
- 1/4 cup Heavy cream, room temperature
- 1 tsp Pure vanilla extract
- 4 Large eggs, room temperature
- 1 1/2 cups Chopped Toblerone pieces
Chocolate Ganache
- 1 cup Semi-sweet chocolate chips
- 1/2 cup Heavy cream
Instructions
Graham Cracker Crust
- Preheat the oven to 325°F (160°C). Spray a 9 or 8 inch springform pan with baking nonstick spray. Line the bottom of the pan with parchment paper and spray again.
- Using a blender or food processor, blend the graham crackers into a fine crumb. Then, mix in the sugar and melted butter until well combined.
- Pour the crumbs into the prepared springform pan. Press the crust evenly across the bottom and halfway up the sides of the pan. Compact the crust firmly using the bottom of a measuring cup.
- Bake for 10 minutes.
Toblerone Cheesecake
- Chop the Toblerone into small, even pieces. Set aside.
- Using a stand mixer with a paddle attachment (or a hand mixer), beat the room temperature cream cheese and sugar on high speed for 2 minutes until very smooth and lump-free. Add the room temperature sour cream, heavy cream, and pure vanilla extract. Mix on high speed until just combined and smooth.
- Scrape down the sides of the bowl with a rubber spatula. With the mixer on low speed, add the room temperature eggs one at a time, mixing only until each egg is just incorporated. Do not overmix. Take the bowl off the mixer and gently fold in the chopped Toblerone pieces using a spatula.
- Pour the cheesecake batter on top of the pre-baked graham cracker crust. Prepare your water bath as described below.
- Water Bath Setup: Use one of these methods for a water bath, both requiring a large roasting pan and hot steaming water.1. Place the springform pan (with batter) inside a 10-inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method effectively prevents water from reaching the crust.2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works well, but there is a slight chance of water leakage into the crust.
- Carefully place the roasting pan with the cheesecake into the preheated oven. Bake for 60-75 minutes until the edges are set and the middle has a slight, gentle jiggle when the pan is lightly moved.
- Turn off the oven, crack open the door (about 3-4 inches), and let the cheesecake sit in the oven for 30 minutes to cool slowly and prevent cracking.
- Remove the cheesecake from the oven and water bath. Place the pan on a wire cooling rack and cool completely to room temperature. Once cool, wrap tightly in foil or plastic wrap. Chill in the refrigerator overnight or for at least 6 hours for best results.
Chocolate Ganache & Decoration
- In a small bowl, add the semi-sweet chocolate chips. In a small saucepan, heat the heavy cream over medium-low heat until it is hot and steaming, just before it boils.
- Pour the hot cream over the chocolate chips. Let it sit undisturbed for 2 minutes, then stir with a rubber spatula until smooth and shiny. If any chocolate chunks remain, microwave in 10-second intervals and stir until fully melted. Let the ganache cool slightly to a pourable temperature.
- Once the cheesecake is thoroughly chilled, remove it from the springform pan and peel off the parchment paper. Pour the chocolate ganache over the top of the cheesecake. For drips, gently push some ganache over the edge with an offset spatula.
- Chill the cheesecake with the ganache for about 10 minutes to allow it to set slightly. Then, decorate with additional chopped Toblerone pieces or mini chocolate chips as desired. Slice and serve!