Toblerone Cheesecake drizzled with chocolate syrup on a white plate.
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.
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If you love the taste of chocolate and honey, try this easy Toblerone Cheesecake recipe! A buttery crust, creamy chocolate cheesecake filling, and bits of chopped candy bar in each ganache-covered bite. 

Toblerone Cheesecake garnished with toblerone on a white plate


No Bake Toblerone Cheesecake

Our no-bake Toblerone Cheesecake recipe is packed with Swiss milk chocolate candy bar pieces mixed into a rich chocolate cheesecake filling; it’s piled into a no-cook graham cracker crust and covered with a ganache topping.

While a baked cheesecake recipe often requires eggs or gelatin to set, this simple version relies upon full-fat cream cheese, sour cream, and whipped cream to hold its form.

This chocolate Toblerone cheesecake is my favorite fuss-free dessert, made so much faster and easier than its baked counterpart because there’s no water bath to worry about.

Why We Love Toblerone Cheesecake Recipes

  • Quick and easy to make in under 20 minutes, then it sets in the fridge while you walk away.
  • Uses a handful of simple ingredients.
  • Pieces of milk chocolate bars with crunchy, sticky, almond nougat inside add pockets of texture to a creamy cheesecake filling.
  • It is a low-maintenance, decadently delicious dessert for chocolate lovers.
  • Convenient make-ahead, homemade cake that you don’t have to cook.
  • Perfect for parties, family celebrations, or serving during the holiday season.

Toblerone Cheesecake Ingredients

Toblerone Cheesecake ingredients.
  • Honey graham crackers
  • Honey: Feel free to substitute brown or white granulated sugar for a similar result and slightly different flavor in the crust and/or the cheesecake filling.
  • Salted butter: You can also use unsalted butter and pinch or two of salt if needed. 
  • Cream cheese
  • Granulated white sugar
  • Sour cream
  • Cocoa powder
  • Whipped topping: Feel free to use a store-bought brand or make your own whipped cream.
  • Toblerone chocolate bar
  • Dark chocolate chips
  • Heavy cream

See the recipe card for full information on ingredients and quantities.

Substitutions and Additions

  • Create Your Crust: You can substitute plain or chocolate graham crackers for the honey graham crackers or use vanilla wafer cookies for a similar flavor.
  • Swap The Sour Cream: Feel free to substitute whole fat, plain greek yogurt for the sour cream. 
  • Choose Your Chocolate: Instead of dark chocolate chips, make your ganache with milk or semi-sweet chocolate chips for a sweeter topping. You can also use chopped baking chocolate but be sure the amount is about the same. 
  • Decorate Your Dessert: When garnishing your cake, get creative! Use whipped topping, whole Toblerone pieces, and chocolate syrup to make your cheesecake visually appealing and even more delicious.
a slice of Toblerone Cheesecake on a plate.

How to Make Toblerone Cheesecake

  1. Create Your Crust: Crush the graham crackers until finely crumbled, add in the honey and melted butter and pulse to combine. Press the mixture into the springform pan to form a thick crust. Cover and chill in the fridge. (Image 1)
  2. Form The Cheesecake Filling: Beat together the cream cheese, sugar, and honey until light and fluffy. Mix in the sour cream and cocoa powder and then fold in the whipped topping and Toblerone pieces. (Image 2)
  3. Chill: Spread the filling inside the crust (Image 3). Cover and refrigerate 6 hours or overnight. 
  4. Make The Ganache: Microwave the heavy cream in 30 second increments, stirring in between, until steaming. Pour it over the chocolate chips, stir to cover the chips, and then allow it to set for 5 minutes. Whisk the chocolate and cream together until smooth and completely melted. 
  5. Cover The Cake: Spread the ganache over the cheesecake and allow to cool for 20 minutes (or until cool to the touch). Garnish with whipped topping and Toblerone pieces, optional. (Image 4)
  6. Slice And Serve: Cut into slices and serve. Enjoy!
step 1. In a springform pan, press the crushed graham.
step 2. Form the cheesecake filling then fold in the whipped topping and Toblerone pieces. 
step 3. Spread the filling inside the crush.
step 4. Spread the ganache over the cheesecake then garnish with whipped topping and toblerone.

Tips For Making Toblerone Cheesecake

  • You will need about 3 Toblerone bars for this recipe, almost 2 for inside the cheesecake filling and 1 for decorating the top. 
  • Ensure your cold ingredients are at room temperature before using them to ensure a smooth and creamy texture. The cream cheese must be 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. Remember 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.
  • Dip a sharp knife in hot water before each cut to achieve clean slices. This will help prevent the cheesecake from sticking to the knife.

How to Store Toblerone Cheesecake

  • 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. 
toblerone cheesecake topped with whipped topping and toblerone pieces.

Frequently Asked Questions

How long should I chill my cheesecake?

Allow the cheesecake to chill in the refrigerator for at least 6 hours or overnight. This ensures that it sets properly and develops its full flavor. If the cheesecake is taken out earlier, it may be overly soft and doesn’t hold up to the ganache layer. 

Can I make my own whipped topping?

Yes, you can absolutely use a homemade whipped cream if preferred. It’s as easy as whipping together heavy cream and powdered sugar. You will need about 3 ½ cups. 

Can I make a baked version of this cheesecake?

If you’re looking for a baked Toblerone cheesecake recipe, you can fold chopped candy pieces into my classic cheesecake or replace the peanut butter cups in my Reese’s cheesecake with another kind of candy.

More Easy Cheesecake Recipes

taking a piece out of toblerone cheesecake.

More Delicious Desserts

If you tried this Toblerone Cheesecake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!!!

5 from 1 vote
Toblerone Cheesecake drizzled with chocolate syrup on a white plate.

Toblerone Cheesecake

Serves — 10
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 Time 15 minutes
Chill Time 6 hours
Total Time 6 hours 15 minutes

Ingredients
  

Crust:

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

Cheesecake:

  • 16 ounces 2 (8 ounce) packages cream cheese room temperature
  • cup granulated white sugar
  • cup honey
  • cup sour cream
  • 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
  • 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.

Jenn’s 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 Info

Calories: 623kcal | Carbohydrates: 54g | Protein: 8g | Fat: 44g | Saturated Fat: 28g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 94mg | Sodium: 278mg | Potassium: 352mg | Fiber: 2g | Sugar: 45g | Vitamin A: 1173IU | Vitamin C: 1mg | Calcium: 176mg | Iron: 1mg
Jennifer Fishkind

About Jenn

Jenn is a mom to three beautiful boys, wife to an amazing husband, social influencer and blogger. I love all things easy recipes, easy crafts, all things hacks, traveling EVERYWHERE and feeding my Pinterest addiction!

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