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!
Ingredients
- 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
Instructions
- 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.
Notes
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.
I cannot get over how amazing this looks! Seriously, so great! Love your styling too. Absolutely giving this a go next time I’m in charge of desserts for a get together! Or maybe I could just make one for Jason and I…
Definitely give it a go – it was delicious and is pretty straightforward too! It didn’t last long in our household…
OMG DYING. Pinned.
Hi! Can I ask if you used any parchment paper for the cheesecake or simply pressed the base in it and pour the mix in?
Because the last time I made a non-bake cheesecake, I actually had difficulty taking the whole cheesecake out of the tin! 🙁
Hi Ezann, I used a loose based tin and sprayed it with cooking spray before pressing in the base/adding the filling – I’ve updated my instructions to make them clearer!
If you don’t have a loose based tin then parchment paper would probably be a good idea. Hope that helps!
I actually seriously thought about stealing my own mother’s portion of this on Sunday night. Absolute heaven, you’re so talented!
Haha thanks Lizzie, glad you enjoyed it!
What are chocolate/biscuit digestives??? 🙁 I so want to make this but I don’t understand that ingredient in the recipe. Like graham crackers?
Hi Amanda, sorry for the confusion – digestive biscuits are a British thing! As far as I know graham crackers are pretty similar so that would definitely work 🙂 you may have to adjust the butter quantity a little (I’m not sure how dry graham crackers are compared to digestives but play it by ear!). Hope that helps!
Cheesecakes are never supposed to be healthy. And salted caramel wouldn’t last very long in my house either!
Could you use honey in lieu of maple syrup?
Yep that would definitely work too!
This was delicious and very simple to make. I used maple syrup instead of honey as per the suggestion in another comment. I also whisked the topping rather than beat it so it was lovely and light.
Due to the impact of brexit on toblerone I used a 150g bar. I used a full quantity if biscuit mix but for the topping used two third quantities. This left approx 30g of toblerone to decorate with. Using and 8″ tin this worked fine.
The salted caramel recipe is also good but dies make WAY more than you need for this (no bad thing!)
Thanks for the recipe.
Cx
Haha glad brexit didn’t ruin the cheesecake for you!!
I’ll need to try this with honey, sounds good!
Sorry, meant to say I used honey instead of maple syrup!
Is this recipie gluten free?
No, I’m afraid not. You could try swapping the digestives for some gluten free biscuits though!
Have made this twice and both times it was a huge help t with guests. Can this be made and then frozen until needed.
Meant to say huge hit! Thankyou for the recipe. If I could make a couple and freeze would be great for dinner parties. Just not sure if it will spoil texture once defrosted?
Hi Alyia – great to hear that you and your guests enjoyed it!
I’ve never tried freezing it before so I’m not sure, though it’s probably worth a try. Next time I make it I’ll freeze a slice and check how that works out.
Sorry I can’t give you a more definitive answer!
I made this cheesecake at the weekend and everyone loved it. It was so easy to make I’m going to be doing it again, delicious and the salted caramel is a great touch.
So glad to hear that Lysa!
I have been meaning to post a review about these cheesecake for a while, I’m not the best at making puddings but this recipe is so easy to follow & I have made this about 4/5 times now & it’s absolutely delicious! By far better than shop bought ones any day!!! Thank you for sharing this recipe xxx
Forgot to add I have one setting in the fridge as I type this 😀 !! X
So happy to hear you enjoyed this and found the recipe easy to follow. I’m more than a little jealous that you’ve got one in your fridge right now!!
Hi Kirsty,
I live in Denmark and double cream doesn’t exist over here 🙁 The fattiest cream we have is 38 % which is about the same as heavy cream, right? Do you have any suggestions for substitutes?
Thanks in advance.
Hi Sine, I’m not certain but I think 38% cream should probably work since it’s thick enough for whipping!
Hi Sine
You can buy doble cream in Bilka. With (I think) 48% fat.
Hi Kirsty,
I wanna try this recipe next week but I had one question.
Do you mean with soft cheese cream cheese, or something like brie?
Yep, I mean cream cheese. Enjoy!
Never had salted caramel cheesecake, but this recipe is amazing, I will definitely try this delight. Thank you for sharing this dessert with us.