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    Home » Recipes » Chocolate Desserts

    Easy No Bake Toblerone Cheesecake

    by Jolina | Published: June 7, 2023 | Last Updated: June 7, 2023 | 9 Comments
    This site contains affiliate links. As an Amazon Associate I earn from qualifying purchases. See Terms of Use for more information.

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    Jump to Recipe Jump to Video
    Pin for No-Bake Toblerone Cheesecake.
    Pin for Toblerone Cheesecake Recipe.
    Pin for No-Bake Toblerone Cheesecake.

    These Toblerone cheesecakes are packed with your favorite Swiss milk chocolate and assembled in individual jars making them easy to make, convenient to serve and fun to eat! Less than 10 ingredients, make-ahead, delicious.

    (Love using your favorite chocolate in recipes? Try Snickers cookies and Skor cookies. So good!)

    Mini cheesecakes with Toblerone chocolate.
    Jump To hide
    Why you’ll love this recipe
    How to make
    Expert tips
    Recipe FAQs
    Other no bake cheesecake recipes
    No Bake Toblerone Cheesecake

    No-bake cheesecakes are some of the easiest desserts you can make. They’re low maintenance but taste just as delicious as their baked counterparts.

    And they’re the best recipes to get creative too! Just add your favorite ingredients and flavors to a basic cream cheese base.

    For this recipe, I added chopped Toblerone milk chocolate, the popular Swiss milk chocolate bar with honey and almond nougat. 

    And if you think Toblerone is already pretty awesome, wait until you taste its cheesecake version!

    Why you’ll love this recipe

    Jars of Toblerone cheesecake with a variety of toppings.
    • Easy. If you thought making no bake cheesecakes couldn’t get any easier, try making them in jars! Just assemble, chill and serve. No water baths, no cracking.
    • Convenient. They’re the perfect grab-and-go desserts too. Bring them with you to potlucks and picnics, serve them at birthday parties, keep a stash in the fridge for a quick treat at the end of the day. Plus, you can make them ahead — up to 3 days before you plan on serving them.
    • Light and creamy. These cheesecakes have a very light and creamy texture. It’s almost like eating ice cream with yummy bits of Toblerone in every bite.
    • Delicious. They’re packed with Toblerone. And they’re as fantastic as any Toblerone dessert can be.

    How to make

    Ingredients for graham cracker crust.
    Crust Ingredients
    Ingredients for cheesecake filling.
    Cheesecake Filling Ingredients
    (featured products are not sponsored)

    Ingredients

    To make no bake Toblerone cheesecakes, you’ll need pantry staples like granulated sugar, unsalted butter, and salt. 

    Important things to note:

    • Graham cracker crumbs — I use pre-crushed graham cracker crumbs so they’re very fine. You can also buy the crackers and crush them yourself by pulsing in the food processor. If you can’t find graham crackers, you can substitute with vanilla wafers or digestive biscuits. An Oreo crust will be delicious, too. And try a chocolate graham cracker crust for a double chocolate treat!
    • Cream cheese — you’ll need cream cheese available in blocks and not in tubs. And for best results, use full-fat. I’m partial to Philadelphia.
    • Heavy cream — this is one of those ingredients that are called different names in different countries. To be sure you’re buying the correct kind of cream, check that the milk fat content is at least 36 percent. It whips better and results to a firmer cheesecake.
    • Toblerone chocolate — I use the original milk chocolate but you can go for your favorite kind, like dark chocolate or white chocolate. Just remember that white chocolate would result to a milkier-tasting cheesecake.

    Baking tools

    I use my stand mixer or an electric hand mixer to prepare the cheesecake filling.

    I also use a variety of mason jars with lids (250-ml and 125-ml). See FAQs below if you want to make this in a baking pan.

    Step-by-step photos

    Crust ingredients in a bowl.

    In a medium bowl, combine graham cracker crumbs, sugar, melted butter and salt.

    Graham cracker crust mixture in a bowl.

    Stir until the mixture resembles wet sand.

    Cheesecake crust at the bottom of jars.

    Scoop about 2 heaping tablespoons of crust into each jar…

    Jars filled with graham cracker crust.

    …and press to the bottom.

    You may need more or less crust, depending on the size of the jar you’re using. These measurements are for a 250-ml mason jar.

    Cream cheese and sugar in a bowl.

    In a large bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, combine cream cheese, sugar and vanilla extract.

    Creamed cream cheese in a bowl.

    Beat until smooth and incorporated. 

    Whipped cream added to cheesecake filling.

    Add whipped cream (i.e. heavy cream that’s been whipped to stiff peaks).

    Cheesecake filling in a bowl.

    Fold until well blended.

    Chopped Toblerone added to cream cheese mixture.

    Add chopped Toblerone.

    Chocolate Toblerone cheesecake filling in a bowl.

    Fold until evenly distributed.

    Cheesecake in mason jars.

    Scoop your cheesecake filling into your jars and smoothen the tops. Don’t fill the jars all the way to leave room for cheesecake toppings.

    Cover and allow to chill before serving.

    Expert tips

    Easy, right?

    Here are more tips so your Toblerone cheesecakes come out perfect every time:

    • Use room temperature cream cheese. This makes it quicker and easier to beat the cream cheese and results to a smoother, creamier cheesecake filling. 
    • Use full fat heavy cream. Heavy cream (fat content between 36 and 40%) results to a thicker, richer, more stable whipped cream. If you substitute with low fat cream, you won’t achieve the volume and structure you need for your cheesecake to set properly.
    • Make sure cream and bowls are chilled. Also make sure you work with cold cream and that you chill the bowl and whisk before using them. It helps you achieve that nice volume and cuts whipping time significantly.
    • Add gently. And when adding your whipped cream into your cheesecake batter, do so gently. You don’t want to deflate it.
    • Chill overnight. Cheesecake in jars technically don’t need time to set but I’d suggest to still chill them for a little while before serving because it’s not that great to eat warm cheesecake! Chill time is especially important if you’re not serving these in jars. Sometimes no bake cheesecakes will look ready after just 2 hours in the fridge. But don’t take the chance of taking them out too early or they will collapse.

    Recipe FAQs

    Toblerone cheesecake in jars topped with whipped cream.
    Can I make this recipe in a baking pan?


    Yes, this recipe is enough to fill an 8-inch round springform pan, an 8×8 inch square pan for cheesecake bars, and a cupcake pan with liners for mini cheesecakes.

    Why won’t my cheesecake set properly?


    No bake cheesecakes need time to chill and set properly. If you take them out of the fridge too soon, their structure will fail and you will end up with a very runny piece of cake.

    I keep them in the fridge overnight (at least 6 hours, ideally 8) to ensure they’re firm and set properly before taking out of the pan. And after I bring them out, I serve them immediately.

    I also make sure my heavy cream is whipped to stiff peaks.

    How do I store no bake cheesecakes and can I freeze them?


    No bake cheesecakes without toppings can keep up to 3 days in the fridge, stored in an airtight container. Once you put the toppings on, it’s best to serve them immediately.

    I personally only chill my cheesecakes but I’ve read that they freeze beautifully.  Here’s a great read on how to properly freeze cheesecakes that you might want to check out.  

    How do I decorate a cheesecake?


    I find decorating cakes and cupcakes the funnest step of making them. 

    Let your creativity shine! You can:

    – Dust with cocoa powder for a simple, rustic look
    – Top with whipped cream and some berries
    – Pipe whipped cream like buttercream or frosting
    – Better yet, make delicious whipped chocolate buttercream frosting!
    – Sprinkle with chopped chocolate, chopped nuts or rainbow sprinkles
    – Drizzle with melted chocolate
    – Cover the top with chocolate ganache

    Sky’s the limit.

    Other no bake cheesecake recipes

    Love making no-bake cheesecakes? Check these out.

    • Slice of lemon no bake cheesecake.
      No Bake Lemon Cheesecake – Quick and Easy Recipe
    • Overhead shot of no bake eggnog cheesecake.
      Easy No Bake Eggnog Cheesecake Recipe
    • No-Bake Mini Cheesecakes Recipe
      The Best No Bake Mini Cheesecakes
    • top view of no bake orange cheesecake
      The Best No Bake Orange Cheesecake

    Happy no-baking!

    Did you make this Toblerone cheesecake recipe? I’d love to hear all about it! Leave a comment or a star rating below. You can also tag me on Instagram or Facebook. I’d love to see your creations!

    You can also find me on Pinterest, Twitter and YouTube.

    Toblerone cheesecake in individual jars.

    No Bake Toblerone Cheesecake

    Author: Jolina
    These Toblerone cheesecakes are packed with your favorite Swiss milk chocolate and assembled in individual jars making them easy to make, convenient to serve and fun to eat! Less than 10 ingredients, make-ahead, delicious.
    5 from 7 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Chill Time 2 hours hrs
    Total Time 2 hours hrs 30 minutes mins
    Course Dessert
    Cuisine North American
    Servings 6 250-ml jars
    Calories 479 kcal

    Equipment

    • Stand Mixer
    • Hand Mixer

    Ingredients
     
     

    Graham Cracker Crust

    • 1 cup graham cracker crumbs
    • 2 tbsp granulated sugar
    • ¼ cup unsalted butter melted and slightly cooled
    • pinch salt

    Toblerone Cheesecake Filling

    • 1 8-oz block cream cheese softened
    • ¼ cup granulated sugar
    • ½ tsp vanilla extract
    • 1 cup heavy cream whipped to stiff peaks
    • 7 oz Toblerone milk chocolate finely chopped

    Instructions
     

    • In a medium bowl, combine graham cracker crumbs, sugar, melted butter and salt. Stir until the mixture resembles wet sand.
      Graham cracker crust mixture in a bowl.
    • Scoop about 2 heaping tablespoons of crust into each jar and press to the bottom (see note).
      Jars filled with graham cracker crust.
    • In a large bowl using a handheld electric mixer or using a stand mixer fitted with the paddle attachment, beat cream cheese, sugar and vanilla extract until smooth and incorporated. 
      Creamed cream cheese in a bowl.
    • Add whipped cream and fold until well blended.
      Cheesecake filling in a bowl.
    • Add chopped Toblerone and fold until evenly distributed.
      Chocolate Toblerone cheesecake filling in a bowl.
    • Scoop your cheesecake filling into your jars and smoothen the tops. Don’t fill the jars all the way to leave room for cheesecake toppings.
      Cheesecake in mason jars.
    • Cover and allow to chill before serving (see note).

    Video

    Notes

    1. Total number of servings depends on the size of the jar you’re using, or whether you decide to make a regular cheesecake, mini cheesecakes or cheesecake bars. The estimated nutrition calculation is based on 6 250-ml cheesecake jars.
    2. You may need more or less crust per jar, depending on the size of the jar you’re using. These measurements are for a 250-ml mason jar.
    3. Cheesecake in jars technically don’t need time to set but I’d suggest to still chill them for a little while (about 2 hours) before serving because it’s not that great to eat warm cheesecake! Chill time is especially important if you’re not making these in jars. Sometimes no bake cheesecake will look ready after just 2 hours in the fridge. But don’t take the chance of taking them out too early or they will collapse. Chill for 6-8 hours.
    4. See post for more tips, FAQs and step-by-step photos.

    Nutrition

    Calories: 479kcalCarbohydrates: 44gProtein: 3gFat: 35gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 65mgSodium: 110mgPotassium: 162mgFiber: 2gSugar: 34gVitamin A: 822IUVitamin C: 0.2mgCalcium: 48mgIron: 2mg

    Nutritional information are estimates only.

    Tried this recipe? Leave a star rating today!Also tag @iamtheunlikelybaker I’d love to see your creations.

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    Comments

    1. Char

      July 12, 2023 at 12:16 pm

      5 stars
      We love love love this recipe! Used smaller jars and they were gone in a flash. I much prefer cheesecake to just eating the chocolate to be honest. Thanks for the recipe!

      Reply
      • Jolina

        July 18, 2023 at 11:58 am

        Glad you liked them Char!

        Reply
    2. Ruby

      July 05, 2023 at 12:42 pm

      5 stars
      This Toblerone cheesecake is absolutely delightful! I appreciate how easy it is to make. Do you happen to have a recipe for Toblerone cookies too?

      Reply
      • Jolina

        July 06, 2023 at 9:36 am

        Hi Ruby, glad you liked the cheesecake! I’m still working on a cookie recipe, will share soon 🙂

        Reply
    3. Mina

      June 25, 2023 at 10:52 am

      5 stars
      I make no bake desserts very often during the summer season and this is my kids favorite by far. I made it into cups using a tin and we drizzled with chocolate syrup.

      Reply
      • Jolina

        June 26, 2023 at 12:35 pm

        Glad you and the kids enjoyed these cheesecakes Mina! Chocolate syrup sounds perfect!

        Reply
    4. Richelle Milar

      June 21, 2023 at 7:00 am

      Wow! This looks absolutely delicious and tasty! My kids are going to love this for sure

      Reply
    5. Gervin Khan

      June 21, 2023 at 1:37 am

      This is such an easy and delicious dessert to make.
      I can’t wait to make this at home!

      Reply
    6. Amber Myers

      June 20, 2023 at 4:46 pm

      I always love no bake desserts. This one looks incredible and I must make it soon!

      Reply
    5 from 7 votes (4 ratings without comment)

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    Hi, I'm Jolina! And I'm definitely a late bloomer, a thoroughly unexpected baker.

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