Ingredients

Base
1 cup of plain chocolate biscuit crumbs
1/3 cup (80g) of melted butter
1/4 cup ground almonds (optional)

Filling
2 x 250g blocks of cream cheese
1/2 cup Chelsea Caster Sugar
2 x 100g blocks of Toblerone chocolate (melted)
1/2 cup of thickened cream

Method

Crumb biscuits (and almonds if desired) and add the melted butter. Press into the base of a greased tin and chill.
Beat the cream cheese for 2 minutes, until smooth and add the Chelsea Caster Sugar, melted chocolate and cream. Continue to beat until just combined. Pour over the chilled base and refrigerate for 2-3 hours or overnight. For a touch of added decadence, you can grate a dark chocolate Toblerone over the top before chilling.

This recipe has not been tested by Chelsea Sugar.

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Reviews

Average Rating

(2 reviews)

This Toblerone Cheesecake recipe is very easy to make, the base was very thin though so do it in a small round tin or you could double the base, but is guess it is just personal preference as I like a thick base. Also, the Toblerone is somewhat hard to melt but be careful not to over melt/ burn it!!! Enjoy it :)

OH MY GOD! Made this for a friend for her family Christmas lunch, then made it for my friends last week. It's amazing! Definitely best with grated chocolate over the top - don't skimp!