Toblerone Cheesecake
Swiss engineering meets Australian excess
The Toblerone bar—that angular monument to Swiss chocolate engineering first produced in Bern in 1908—was designed as a portable luxury, something to be consumed in small triangular bites on Alpine railways and in grand hotel lobbies. It was never intended to be melted into a cheesecake. But then again, the Thermomix wasn't designed to revolutionize home cooking either, and here we are.
This recipe belongs to a particular genre of Australian Thermomix cooking: the no-bake cheesecake, executed with the mechanical precision that only a German appliance can provide. The chocolate ripple biscuit base is pulverized to perfect consistency. The Toblerone is melted gently and combined with cream cheese in a way that produces almost industrial uniformity of texture. The result is something that Theodor Tobler, founder of the company, would probably not recognize—and yet might secretly appreciate.
The overnight set is non-negotiable. Attempt to slice this after four hours and you'll have a delicious mess. Give it the full eight hours and you'll have clean slices with that characteristic honey-nougat crunch scattered throughout, a textural contrast that elevates this beyond ordinary chocolate cheesecake into something worth the caloric investment.
Method
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1
Prepare the tin
Line the base of a 22cm springform tin with baking paper. Lightly grease the sides with butter.
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2
Melt the butter
Cut butter into pieces and add to TM bowl. Cook for 2 minutes at 60°C on Speed 3 until melted.
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3
Process the base
Add chocolate biscuits and almond meal to the butter. Mix for 10 seconds on Speed 9. Scrape down sides with spatula. Mix again for 10 seconds on Speed 7.
💡 The almond meal adds richness and helps bind the base.
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4
Press the base
Transfer to prepared tin. Use the back of a large metal spoon to press mixture firmly and evenly across the base. Refrigerate while making filling.
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5
Melt the Toblerone
Clean the TM bowl. Break 200g Toblerone into pieces and add to bowl. Chop for 10 seconds on Speed 7, then cook for 3 minutes at 60°C on Speed 2 until fully melted.
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6
Add filling ingredients
Quarter the softened cream cheese. Add cream cheese, sugar, and cream to the melted chocolate, in that order. Mix for 30 seconds on Speed 5. Scrape down sides. Mix for 1 minute on Speed 5 until completely smooth.
💡 The cream cheese must be at room temperature or the mixture will be lumpy.
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7
Assemble
Pour filling over the chilled base. Grate or finely slice remaining 100g Toblerone and scatter over the top.
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8
Set overnight
Refrigerate for minimum 8 hours, preferably overnight. The cheesecake needs this time to set properly.
💡 Patience is rewarded—cutting too early yields a mess.
Notes & Tips
Cream cheese temperature
- • Truly room temperature cream cheese is essential. Leave it out for at least 2 hours before starting. Cold cream cheese creates lumps that even the Thermomix struggles to smooth.
Biscuit alternatives
- • Chocolate digestives or Oreos (with filling removed) work as substitutes for chocolate ripple biscuits.
Serving
- • Remove from refrigerator 10 minutes before serving for the creamiest texture. Use a knife dipped in hot water for clean slices.
Variations
- • Use white Toblerone for a blonde version
- • Add 2 tbsp of instant espresso powder to the filling for mocha notes
- • Layer fresh raspberries between filling and base
Storage
- • Keeps refrigerated for up to 5 days, covered. The texture actually improves on day two.