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Toblerone Salted Caramel Cheesecake

May 26, 2016

toblerone salted caramel cheesecake toblerone salted caramel cheesecake toblerone salted caramel cheesecake

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!

Toblerone Salted Caramel Cheesecake

Yield: 10 slices

Toblerone Salted Caramel Cheesecake

Ingredients

    For the base:
  • 150g chocolate digestives, crushed
  • 50g unsalted butter, melted
  • 1 tbsp cocoa powder
  • For the filling:
  • 300g soft cheese
  • 200ml double cream
  • 200g Toblerone, melted
  • 2 tbsp maple syrup
  • To decorate:
  • Salted caramel sauce
  • 30g Toblerone

Instructions

  1. 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.
  2. Beat the cream cheese until soft and then add the double cream. Beat until the mixture forms a dropping consistency.
  3. Gently fold in the melted Toblerone and maple syrup. Pour into your cake tin and leave to set for at least 3 hours.
  4. Once set, drizzle with some salted caramel and Toblerone pieces to decorate.

Notes

Store in the fridge for up to 4 days.

3.1
https://www.adashofginger.co.uk/2016/05/toblerone-salted-caramel-cheesecake.html

Note: This post was originally published in August 2014 but has been updated and republished in May 2016. The recipe has not been changed.

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32 Comments
Tagged With: vegetarian

Comments

  1. Rosie says

    September 13, 2014 at 8:46 pm

    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…

    Reply
    • kirstywats says

      September 14, 2014 at 9:05 am

      Definitely give it a go – it was delicious and is pretty straightforward too! It didn’t last long in our household…

      Reply
  2. Tash says

    October 30, 2014 at 6:10 am

    OMG DYING. Pinned.

    Reply
  3. Ezann says

    October 30, 2014 at 8:05 am

    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! 🙁

    Reply
    • Kirsty says

      October 30, 2014 at 9:32 am

      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!

      Reply
  4. Lizzie says

    February 16, 2015 at 7:43 pm

    I actually seriously thought about stealing my own mother’s portion of this on Sunday night. Absolute heaven, you’re so talented!

    Reply
    • Kirsty says

      February 16, 2015 at 7:59 pm

      Haha thanks Lizzie, glad you enjoyed it!

      Reply
  5. Amanda says

    April 22, 2016 at 7:29 pm

    What are chocolate/biscuit digestives??? 🙁 I so want to make this but I don’t understand that ingredient in the recipe. Like graham crackers?

    Reply
    • Kirsty says

      April 22, 2016 at 9:07 pm

      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!

      Reply
  6. Mariana says

    May 27, 2016 at 9:15 am

    Cheesecakes are never supposed to be healthy. And salted caramel wouldn’t last very long in my house either!

    Reply
  7. Bonnie says

    September 27, 2016 at 8:36 pm

    Could you use honey in lieu of maple syrup?

    Reply
    • Kirsty says

      September 28, 2016 at 8:50 pm

      Yep that would definitely work too!

      Reply
  8. Claire says

    November 15, 2016 at 3:40 pm

    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

    Reply
    • Kirsty says

      November 15, 2016 at 8:41 pm

      Haha glad brexit didn’t ruin the cheesecake for you!!

      I’ll need to try this with honey, sounds good!

      Reply
  9. Claire says

    November 15, 2016 at 3:41 pm

    Sorry, meant to say I used honey instead of maple syrup!

    Reply
  10. Lucy says

    November 17, 2016 at 9:32 am

    Is this recipie gluten free?

    Reply
    • Kirsty says

      November 17, 2016 at 10:47 am

      No, I’m afraid not. You could try swapping the digestives for some gluten free biscuits though!

      Reply
  11. Alyia says

    December 5, 2016 at 11:38 pm

    Have made this twice and both times it was a huge help t with guests. Can this be made and then frozen until needed.

    Reply
    • Alyia says

      December 5, 2016 at 11:41 pm

      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?

      Reply
      • Kirsty says

        December 7, 2016 at 1:23 pm

        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!

        Reply
  12. Lysa says

    February 14, 2017 at 11:58 am

    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.

    Reply
    • Kirsty says

      February 14, 2017 at 5:40 pm

      So glad to hear that Lysa!

      Reply
  13. Amanda says

    March 10, 2017 at 9:59 am

    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

    Reply
    • Amanda says

      March 10, 2017 at 10:01 am

      Forgot to add I have one setting in the fridge as I type this 😀 !! X

      Reply
    • Kirsty says

      March 10, 2017 at 6:30 pm

      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!!

      Reply
  14. Sine says

    March 29, 2017 at 1:06 pm

    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.

    Reply
    • Kirsty says

      March 29, 2017 at 3:58 pm

      Hi Sine, I’m not certain but I think 38% cream should probably work since it’s thick enough for whipping!

      Reply
    • Helle says

      November 24, 2018 at 9:55 am

      Hi Sine
      You can buy doble cream in Bilka. With (I think) 48% fat.

      Reply
  15. Gijs says

    April 23, 2017 at 3:33 pm

    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?

    Reply
    • Kirsty says

      April 23, 2017 at 3:36 pm

      Yep, I mean cream cheese. Enjoy!

      Reply
  16. Boyan Minchev says

    August 1, 2017 at 4:50 pm

    Never had salted caramel cheesecake, but this recipe is amazing, I will definitely try this delight. Thank you for sharing this dessert with us.

    Reply
  17. Dawn Jenkins says

    October 4, 2020 at 1:28 pm

    I made this and omg it’s delicious !!!!

    Reply

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Hello! I'm Kirsty, a food-obsessed 20-something in Edinburgh. You can read more about me here!

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