This post may contain affiliate links. Please read our disclosure policy.

You’ve never had such a delectable cheesecake before! This Toblerone cheesecake recipe is incredibly easy to make and tastes like a dream. There is a ton of Toblerone inside the cheesecake and it’s even topped with a Toblerone ganache!

It’s close to Valentine’s Day again and I always like to post something sweet for you to try! My friend recently gave me two GIANT Toblerone bars and asked if I could use them. Uh – ya! I made some Toblerone cookies first, using this recipe from Foodess. They were amazing! You might have seen them posted on my IG stories. I knew I wanted to use the rest of the bar for a Toblerone cheesecake!

Cheesecake is my weakness. I do love all cakes but I just can’t say no to a cheesecake, ever. The Cheesecake Factory is one of my favourite places to visit when we’re in the US! I’m not sure if they have a Toblerone flavour, but I’d say my version is worthy of their menu. You’ll have to try it yourself!

What is Toblerone cheesecake made of?

Other than the obvious, this cheesecake is made of a classic cheesecake graham cracker crust consisting of:

crushed graham crackers
granulated sugar
melted butter

The filling is a pretty standard cheesecake filling! You’ll need the following ingredients for this cheesecake:

cream cheese
sour cream
granulated sugar
eggs
vanilla
Toblerone chocolate

How do you make a Toblerone cheesecake?

If you don’t have a springform pan, I HIGHLY recommend getting one for any cheesecake recipe you make. It is possible to make cheesecake without one but I’ve never tried it!

1. Preheat the oven to 350 F and wrap the bottom of a 9″ or 10″ springform pan with aluminum. I always do this with a gingersnap crust because the butter has been known to leak out of the pan when I’m baking it and make a giant mess in the oven! Line the bottom (inside) of the pan with parchment or spray it with nonstick spray.

2. Stir together the melted butter, crushed graham crackers and sugar in a mixing bowl. Empty the mixture into the bottom of the pan and press down lightly with the back of a spoon. Press the crust down and slightly up the edges of the pan. Bake the crust for 10 minutes or until fragrant. Remove and let it cool while you prepare the cheesecake filling.

3. In the bowl of a stand mixer fitted with the paddle attachment, blend the softened cream cheese on medium-high until smooth. Add in the sour cream and sugar and mix for 1-2 minutes or until combined. Continuously scrape down the sides and bottom of the bowl with a rubber spatula. With the mixer running on low, add the eggs, one at a time, mixing until combined. Add in the vanilla and mix again.

Using a spatula, add in the chopped Toblerone chocolate and stir gently to combine.

4. Empty the filling into the prepared springform pan and smooth it out with a spatula. Give the sides of the pan a few gentle taps to release any air bubbles.

5. Water bath. There are many different opinions and ideas on the Internet regarding a cheesecake water bath, but what I’ve found works the best is to place the pan into a slightly larger pan, than in another pan. My last pan is often a cookie sheet. Pour boiling water into the last pan until about 1/2″ high, then place the cheesecake into the oven to bake. The steam from the water in the outer pan will alleviate any cracks while baking!

6. Bake the cheesecake for 60-75 minutes. Check the cheesecake at one hour and give it a gentle shake. If the center of the cheesecake is still quite wiggly, you’ll want to bake it longer (try another 10 minutes) before checking again. When the inside is fairly firm, turn off the oven and open the door just a crack to allow the heat and steam to escape for about 1 hour. Remove the cheesecake and wrap it with plastic wrap and place it in the fridge for at least 4 hours, but preferably 5-6 before preparing the Toblerone ganache for topping!

How do you make the Toblerone ganache?

The Toblerone ganache topping is the easiest! And the most delicious. And totally optional, but it really makes the cheesecake 100x more exciting (and pretty)!

Prepare the ganache by heating 3/4 cup heavy cream either in the microwave or on the stove in a small pot. You want the cream to be piping hot but not boiling. I usually microwave mine in a glass measuring cup for about 45 seconds. Place the chopped Toblerone chocolate in a heat-safe bowl and pour the piping hot cream all over the chocolate. Let it sit for one minute before stirring until smooth.

Loosen the springform pan and remove the outer rim. Place the cheesecake on a serving platter, and use a small spatula or knife to spread the ganache all over the top of the cheesecake, pushing it slightly towards the edges to have a subtle drip effect.

You can serve the cheesecake immediately after spreading the ganache on top, or place it in the fridge for an hour or more to let the ganache harden up before serving.

How do you serve this Toblerone cheesecake?

To serve, scatter the top of the cake with extra chopped Toblerone and pipe on whipped cream for a pretty effect! You could also pipe buttercream flowers on top of the cake if you’re feeling extremely decadent.

Slice the cheesecake with a hot, sharp knife and serve immediately.

Storing the cheesecake

The cheesecake should not stay at room temperature for much longer than an hour or two. Keep the cheesecake in the fridge, in an airtight container, for 4-5 days.

This cheesecake can also be frozen in an airtight container for up to 2 months. Thaw the cheesecake overnight in the fridge before decorating and serving!

Some other cheesecake recipes I think you’ll love:

Toblerone Cheesecake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Katherine | Love In My Oven
Total Time: 6 hours
Yield: 8–10 servings 1x

Print Recipe

Description

You’ve never had such a delectable cheesecake before! This Toblerone cheesecake recipe is incredibly easy to make and tastes like a dream.

Ingredients

Scale

Gingerbread Crust

2 cups crushed graham crackers
1/4 cup granulated sugar
1/3 cup unsalted butter, melted

Cheesecake Filling

3 packages (8oz each) full-fat cream cheese, softened
1/2 cup sour cream, room temperature
1 cup granulated sugar
3 eggs, room temperature
1 tsp pure vanilla extract
2 cups chopped Toblerone chocolate

Toblerone Ganache

3/4 cup heavy cream
1 1/2 cups chopped Toblerone chocolate

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350 F and wrap the bottom of a 9″ or 10″ springform pan with aluminum. Either line the bottom (inside) of the pan with parchment paper or spray it with nonstick spray.
Stir together the crushed graham crackers, sugar and melted butter together in a mixing bowl. Empty the mixture into the bottom of the pan and press it down lightly with the back of a spoon, pressing it slightly up the edges of the pan. Bake the crust for 10 minutes or until fragrant. Remove the pan and let it cool while you prepare the cheesecake filling.
In the bowl of a stand mixer fitted with the paddle attachment, blend the softened cream cheese. on medium-high until smooth. Add in the sour cream and sugar and mix for 1-2 minutes or until combined. Continuously scrape down the sides and bottom of the bowl with a rubber spatula. with the mixer running on low, add the eggs, one at a time, mixing until combined. Add in the vanilla and mix again.
Using a spatula, add in the chopped Toblerone chocolate and stir gently to combine. Empty the filling into the prepared springform pan and smooth it out with a spatula. Give the sides of the pan a few gentle taps to release any air bubbles.
Place the springform pan into a slightly larger pan, then into another pan, such as a cookie sheet. Pour boiling water into the last pan until it is about 1/2″ high, then place everything into the oven to bake for 60-75 minutes.
Check the cheesecake after one hour and give it a gentle shake. If the center of the cheesecake is still quite wiggly, you’ll want to bake it longer (try another 10 minutes) before checking again. When the inside is fairly firm, turn off the oven and open the door just a crack to allow the heat and steam to escape for about 1 hour. Remove the cheesecake from the oven and wrap it with plastic wrap and place it in the fridge for at least 4 hours, but preferably 5-6 before preparing the Toblerone ganache for topping!
Toblerone Ganache. Prepare the ganache by heating 3/4 cup heavy cream either in the microwave or on the stove in a small pot. You want the cream to be piping hot but not boiling. Place the chopped Toblerone chocolate in a heat-safe bowl and pour the piping hot cream all over the chocolate. Let it sit for one minute before stirring until smooth.
Gently run a knife around the edge of the pan and loosen the springform pan, removing the outer rim. Place the cheesecake on a serving platter, and use a small spatula or knife to spread the ganache all over the top of the cheesecake, pushing it slightly towards the edges to have a subtle drip effect.

Serve the cheesecake immediately or store it in the fridge, in an airtight container. Prior to serving, pipe whipped cream over the edges of the cheesecake to make it pretty.

Cheesecake can be stored in the fridge for 4-5 days, or in the freezer for up to 2 months. Thaw overnight in the fridge.