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.
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
- 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
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.
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.
In a medium bowl, combine graham cracker crumbs, sugar, melted butter and salt.
Stir until the mixture resembles wet sand.
Scoop about 2 heaping tablespoons of crust into each jar…
…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.
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.
Beat until smooth and incorporated.
Add whipped cream (i.e. heavy cream that’s been whipped to stiff peaks).
Fold until well blended.
Add chopped Toblerone.
Fold until evenly distributed.
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.
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.
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.
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.
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.
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.
Graham Cracker Crust
- In a medium bowl, combine graham cracker crumbs, sugar, melted butter and salt. Stir until the mixture resembles wet sand.
- Scoop about 2 heaping tablespoons of crust into each jar and press to the bottom (see note).
- 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.
- Add whipped cream and fold until well blended.
- Add chopped Toblerone and fold until evenly distributed.
- 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 (see note).
- 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.
- 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.
- 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.
- See post for more tips, FAQs and step-by-step photos.
Nutritional information are estimates only.