Is there anything better than salted caramel and chocolate all wrapped up into one incredible creamy cheesecake? Nooope. Last week my parents returned from holiday with a huge Toblerone for me. So, I figured it was high time I tried my hand at this pretty special Toblerone salted caramel cheesecake.
Believe it or not, until recently I’d never made cheesecake before. Well, unless you count a failed attempt at making a healthy version which tasted like rubber and proved that such a thing does not exist…
Needless to say, this toblerone salted caramel cheesecake is in no way healthy, but it is delicious and that’s what really matters, right? It’s also a no-bake recipe which makes it super straightforward and reduces the risk of baking disasters by about 90% (totally scientific estimate).
This is one of my favourite desserts to make when I’ve got friends coming for dinner. You can whip it up in about 20 minutes the night before, fire it in the fridge overnight and serve when you fancy. Less time faffing with dessert = more eating/drinking/chatting time.
Lastly, a little note on the salted caramel. You can use whatever you fancy for this but I would strongly suggest you make your own. My easy salted caramel sauce recipe only takes about 10 minutes (promise!). It’ll also leave you with enough to chuck on some ice cream/pancakes/waffles/whatever you fancy. I trust you’ll find some way to make use of it 😉 Leftover salted caramel is the best kind of leftovers!
- 150g chocolate digestives, crushed
- 50g unsalted butter, melted
- 1 tbsp cocoa powder
- 300g soft cheese
- 200ml double cream
- 200g Toblerone, melted
- 2 tbsp maple syrup
- Salted caramel sauce
- 30g Toblerone
- Combine the crushed biscuits, melted butter and cocoa powder and mix well. Grease a 20cm round tin (loose-based or springform) with butter or cooking spray. Press your biscuit mixture into the base of the tin and chill.
- Beat the cream cheese until soft and then add the double cream. Beat until the mixture forms a dropping consistency.
- Gently fold in the melted Toblerone and maple syrup. Pour into your cake tin and leave to set for at least 3 hours.
- Once set, drizzle with some salted caramel and Toblerone pieces to decorate.
Store in the fridge for up to 4 days.
Note: This post was originally published in August 2014 but has been updated and republished in May 2016. The recipe has not been changed.