White Chocolate Toblerone Cheesecake is the white chocolate version of the popular Toblerone Cheesecake. This no-bake, creamy white chocolate cheesecake is straightforward to make and consistently delivers great results.
Lately I’ve been in a no-bake cheesecake mood — from Caramilk and Oreo to KitKat cheesecakes — and after the success of the original Toblerone cheesecake, I wanted to create a white chocolate version. The result is indulgent without being overly sweet: the white chocolate adds a gentle hint of flavor while vanilla and chopped Toblerone pieces provide the rest of the character.
This cheesecake looks impressive and is great for special occasions. The texture is smooth and set without baking, so it’s important to follow a few simple tips to ensure perfect results every time.
How to make the White Chocolate Toblerone Cheesecake
The method is simple. Key points: use full-fat cream cheese and make sure it’s at room temperature so the filling is smooth and sets properly. Low-fat cream cheese can prevent the cheesecake from setting, and cold cream cheese will create lumps.
Use a large Toblerone for the chopped pieces and decoration — it’s worth the expense for this special dessert. The combination of a crunchy biscuit base, silky white chocolate filling and crunchy Toblerone pieces creates a terrific balance of texture and flavor.
If you make this White Chocolate Toblerone Cheesecake, please rate the recipe and leave a comment sharing how it turned out. I love reading your feedback and seeing photos of your bakes. Share your results on social media with the hashtag #lightscamerabake for a chance to be featured.
Print Recipe
White Chocolate Toblerone Cheesecake
Ingredients
Base;
- 250 g Digestive Biscuits (Graham Crackers)
- 60 g Butter, Melted (¼ Cup and 1 Tbsp.)
Cheesecake Filling;
- 750 g Cream Cheese, Room Temperature (3 Cups)
- 1 Cup Whipping Cream (Double Cream, Heavy Cream, etc)
- ½ Cup Icing Sugar (60g)
- 1 teaspoon Vanilla Extract
- 150 g White Chocolate Toblerone, crushed and chopped into small pieces
- 120 g White Chocolate, melted (⅔ Cup)
- 360 g White Chocolate Toblerone, for decorating
Instructions
Base;
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Line a 20cm round springform pan with non-stick paper or grease it and set aside.
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Crush the digestive biscuits and mix with the melted butter. Press the mixture into the base of the prepared pan and chill while you make the filling.
Cheesecake;
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Beat the softened cream cheese until smooth and lump-free.
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Add the icing sugar, vanilla extract and melted white chocolate, and beat until fully combined and smooth.
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Whip the cream and fold or beat it into the mixture until it becomes stiff and holds its shape.
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Fold through the crushed and chopped white chocolate Toblerone pieces.
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Pour the filling over the chilled crust and spread into an even layer.
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Chill for at least four hours, though overnight gives the best texture and flavor.
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Before serving, decorate with pieces of white chocolate Toblerone and grated Toblerone, or decorate to your preference.
Nutrition
