I’ve got to admit something to you all… Before I made this, I’d never made a cheesecake in my life. Which, as a dedicated cheesecake consumer, is a little bit crazy! I was really nervous about making one in case it went horribly wrong, but I knew I had to get over my fear and go for it as this particular cheesecake would be a birthday and Fathers’ Day present for my Dad, who is absolutely Toblerone-obsessed.
I love recipes that are a little bit different so this no-bake Toblerone cheesecake caught my eye straight away. You can view the original recipe from Baking Mad here.
***Please note: This is a recipe review and not a recipe created by myself ***
Prep Time: 1 hour (plus overnight chilling)
Suitable for: Vegetarian
Ingredients & Cost
Here are the ingredients as listed on the website. As you can see there’s nothing overly complicated or hard to find, which is the sort of recipe I like! I was able to obtain all of the ingredients very easily, and the only swap I made was replacing the light muscovado sugar with light brown sugar as I may have forgotten to buy it! This probably made the cheesecake slightly sweeter but it still tasted really good.
I bought all of the ingredients from Aldi apart from the Toblerone (which I got from Poundland) and the icing sugar which was already in the cupboard, and it came to £6.51 in total (worked out from exact measurements) – the cheesecake contained 8 large portions so that works out at around 81p per serving. Bear in mind that we tend to go for own brand options from Aldi so depending on where you shop it could end up slightly more expensive, but still – that’s not bad!
One thing to note is that this isn’t a particularly adaptable recipe should you have any intolerances or allergies – I would 100% not recommend this cheesecake for anyone who is lactose intolerant or allergic to nuts.
The Cooking Experience
Despite my nerves I didn’t find the Toblerone cheesecake to difficult to make. Baking Mad rate it as a 1 out of 5 for skill – I’d say it’s probably more of a 2 out of 5 because of some of the whipping involved and potential for things to go wrong but it wasn’t too bad at all. The website contains useful tips to prevent it going awry, such as not over-whipping the cream cheese and what to do if you end up with an overly thick glaze.
Because the cheesecake is no-bake there is no worry of burning or overcooking it. The recipe calls for a food processor to crush up the biscuits and toblerone so I’d make sure you have one of these to hand. I found that the hardest part was whipping the double cream until it would stand on its own, which was a bit of a workout for my poor arm! This is something you can use a food processor for if needed but be careful not to process it too much or you may end up with butter instead. Everything else was fairly simple to achieve.
There were a couple of issues that I came across whilst cooking – firstly, the cheesecake never quite set despite having it in the fridge for about 20 hours. It definitely hardened, but releasing it from the springform tin was a challenge for my poor Mum and one side had to be repaired slightly to get it back to that round cheesecake shape. I also found that I had to add a lot more milk to the glaze than suggested as it wouldn’t thin out – I got it to the right consistency at the end and the extra milk made it nice and glossy. The recipe suggests adding drips to the sides of the cheesecake but because I couldn’t remove it from the tin beforehand (partly due to it not setting, and partly due to it being a gift) I slathered a load on top instead and decorated with the remaining toblerone pieces, which worked just as well.
The End Result
I didn’t actually get to taste the Toblerone cheesecake myself (besides all of my “essential” taste testing whilst I was making it) however I got feedback from my parents and my sister who all enjoyed it over Fathers’ Day. The general feeling was that it was really tasty – quite rich and sweet but not overly so, with a really accurate Toblerone taste. It wasn’t heavy, and was nice to eat on its own rather than needing ice cream or something else with it.
Even though it didn’t set fully the texture was still enjoyable – it was mousse-like and smooth, although the base was a little bit difficult to cut through. All family members felt satisfied after one slice so it actually lasted for three desserts in total! Everyone also commented that they would happily eat it again, which I’d say is a roaring success.
If you’re looking to impress guests (or perhaps you just have a sweet tooth) then this no-bake Toblerone cheesecake is a great choice. The recipe may need refining slightly to ensure it is able to set fully, but even with this slight issue the rich and satisfying taste of Toblerone is still very present.
If you have a go at making this Toblerone cheesecake then please let me know how it went in the comments! Don’t forget to also like and pin if you enjoyed this review.