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–+ servings
Toblerone cheesecake in individual jars.
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5 from 7 votes

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.
Prep Time30 minutes
Chill Time2 hours
Total Time2 hours 30 minutes
Course: Dessert
Cuisine: North American
Servings: 6 250-ml jars
Calories: 479kcal
Author: Jolina

Equipment

Ingredients

Graham Cracker Crust

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
US Customary - Metric

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: 479kcal | Carbohydrates: 44g | Protein: 3g | Fat: 35g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 65mg | Sodium: 110mg | Potassium: 162mg | Fiber: 2g | Sugar: 34g | Vitamin A: 822IU | Vitamin C: 0.2mg | Calcium: 48mg | Iron: 2mg