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This Toblerone cheesecake is rich, ultra-creamy, and packed with bold Swiss chocolate flavor. Chopped Toblerone bars are folded directly into the cheesecake filling, then finished with a glossy chocolate ganache on top. If you’re looking for a show-stopping dessert that actually delivers on flavor, this one brings the drama.
about this Toblerone Cheesecake
This is not a subtle dessert. It’s a full-on Swiss chocolate Toblerone cheesecake moment that leans hard into everything indulgent. The base is a classic baked cheesecake that’s dense, silky, and smooth, with a buttery graham cracker crust that add just enough crunch. Chunks of Toblerone chocolate are folded into the batter so every bite includes pockets of almond nougat and milk chocolate.
The ganache topping isn’t optional here. The contrast between the cheesecake and the soft, glossy layer of chocolate on top adds a final flourish. It’s makes it feel special enough for holidays and celebrations, exactly what a Toblerone dessert should do.
You can make it a day or two ahead of time, freeing you up to actually enjoy your gathering instead of panicking about dessert. The chill time also improves both the texture and flavor, so it’s one of those rare recipes that rewards patience.
It’s that “gasp on the first bite” level of good. And once people realize there’s actual Toblerone inside? It is game over because the taste is crazy amazing. Make it for an occasion, whether that’s a birthday party, Thanksgiving, or Christmas.
Why You’ll Love This Recipe
- Real Toblerone pieces folded into the batter (not just sprinkled on top)
- No water bath needed, it’s baked low and slow to set perfectly
- The ganache topping adds a final hit of chocolate without extra effort
- Great for make-ahead dessert planning
- Freezer-friendly, so you can prep way in advance
I’ve tested this cheesecake multiple times to get the texture just right without the hassle of a water bath. Ingredient temperature and mixing order matter here, so I’ve included specific notes below to help you get bakery-level results at home.
ingredients
Graham crackers. You can make your own graham cracker crumbs as instructed, or skip that step and purchase pre-made graham cracker crumbs.
Sugar. The only type of sugar you need for this recipe is granulated sugar.
Butter. Use unsalted butter to make sure the recipe comes out balanced.
Cream cheese. Room temperature cream cheese is key to a smooth, lump-free filling.
Flour. Use all purpose flour for this recipe. It’s not a lot, but it prevents cracking and keeps the cheesecake firm without getting dry.
Salt. A pinch of fine kosher salt is all you need to balance the sweetness.
Vanilla extract. Homemade vanilla extract gives the filling some depth and warmth.
Eggs. Be sure to use large eggs for this recipe. Room temperature eggs mix in more smoothly, preventing overmixing.
Toblerone. Chopped chunks of Toblerone melt slightly as they bake, leaving gooey pockets throughout the cheesecake. Be sure to get extra to decorate the top with!
Semi-sweet or dark chocolate. This is the base of the ganache. Choose something with a good depth of flavor to keep the ganache from tasting too sweet.
Heavy cream. Cream transforms chopped chocolate into a silky, pourable ganache.
this recipe’s must-haves
A 9-inch springform pan is essential for this recipe. It allows for easy release without destroying the crust or ganache. Make sure it’s leak-proof if possible.
A stand mixer or hand mixer for whipping the cream cheese until smooth. You want it fluffy and completely lump-free before adding anything else.
You’ll need a food processor to blitz the graham crackers into fine crumbs.
An offset spatula makes it easy to spread the ganache cleanly across the top of the cheesecake.
How to Make This bake toblerone cheesecake
Pulse
Preheat the oven to 375˚F. Add graham crackers to a food processor and pulse until they turn into fine crumbs.
Mix
Transfer crumbs to a bowl. Add sugar and stir. Pour in melted butter and mix until the crumbs are moistened and slightly clumped.
Press and Bake
Press the mixture firmly into a 9-inch springform pan, covering the bottom and about 2 inches up the sides. Bake for 10 to 12 minutes, then let cool completely.
Beat
Lower the oven to 300˚F. In a stand mixer with paddle attachment, beat cream cheese, flour, and salt until smooth and fluffy, about 5 minutes.
Add and Fold
Add sugar, beat to combine. Then vanilla. Then eggs, one at a time. Fold in chopped Toblerone.
Bake
Pour filling into the cooled crust. Bake for 55 to 65 minutes. It should jiggle slightly in the center. Cool completely, then chill at least 8 hours.
Pour and Chill
About an hour before serving, make the ganache. Heat cream until simmering, pour over chopped chocolate, let sit, then whisk smooth. Pour over chilled cheesecake. Chill for 1 hour before serving.
Tips for Success
- Room-temperature cream cheese and eggs are essential for a smooth, lump-free filling.
- Beat the cream cheese fully before adding anything else to avoid lumps
- Don’t overmix once the eggs go in, this keeps the texture creamy, not airy
- The center should jiggle slightly when done; it will finish setting as it chills
- Chill overnight for best flavor and clean slices
variations
You can swap graham crackers for chocolate wafer cookies if you want a darker, more intense crust that leans into the chocolate theme. It gives the whole dessert a deeper cocoa vibe.
Dark Toblerone is a great alternative if you’re after a less sweet, more grown-up version of the original. The darker chocolate plays especially well with the ganache.
Toasted almonds on top of the ganache add a crunchy texture and play off the nutty nougat inside the Toblerone.
If you’re keeping things simple, skip the ganache and sift cocoa powder over the top. It’s low-effort but still looks polished.
More Cheesecakes to Make: Pecan Pie Cheesecake I Lemon Blueberry Cheesecake I Caramel Apple Crumble Cheesecake I Vanilla Bean San Sebastian Cheesecake
faqs
Do I need a water bath for Toblerone cheesecake?
No. This recipe is baked low and slow to set gently, no water bath required.
Can I use other chocolate bars instead of Toblerone?
Sure, but the flavor and texture will be different. Toblerone adds nougat and a unique honey note you won’t get from regular chocolate.
Why is my cheesecake cracked?
Usually, this happens from overmixing or baking too long. A little jiggle in the center means it’s done.
Need more inspiration for a sweet treat? Check out my dessert recipes page!
what to serve with this Toblerone Cheesecake
This cheesecake shines on its own, but you can absolutely add some flair. Try serving it with extra chopped Toblerone scattered on top for added texture, as you see in the photos here. A drizzle of baileys hot fudge sauce, caramel or raspberry sauce adds contrast, especially if you’re going full holiday dessert mode.
Pair slices with strong coffee, espresso or even a chili caramel macchiato to cut through the richness, or go for a glass of red wine if you’re turning dessert into a whole moment.
how to store
Store. Cheesecake can be made up to 2 days ahead and stored, tightly covered, in the refrigerator for up to 5 days.
Freeze. Freeze without the ganache for up to 2 months. Thaw overnight in the fridge, then add ganache before serving.
More Chocolate Desserts to Indulge In
If you’re still riding the chocolate wave after this Toblerone cheesecake, there’s more where that came from. These Triple Chocolate Brownies are dense, fudgy, and fully loaded with chocolate chips, basically the definition of a chocolate fix.
For something a little more elevated, the Chocolate Bourbon Caramel Tart brings a boozy edge with layers of caramel and ganache in a crisp tart shell.
Or keep things fun and nostalgic with Chocolate Covered Oreos. They’re simple to make, perfect for gifting, and always a crowd-pleaser, no baking required.
Finally, if you make this toblerone cheesecake recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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toblerone cheesecake
equipment
- 9-inch springform pan
- Stand mixer or hand mixer
- Food processor (or very committed crushing energy)
- Offset spatula for ganache drips
ingredients
- 8 oz graham crackers 16 crackers
- 3 Tbsp granulated sugar
- 7 Tbsp unsalted butter melted
- 4 8 oz cream cheese packages room temp
- 2 1/2 Tbsp all purpose flour
- Pinch of salt
- 1 1/4 cups granulated sugar
- 1 Tbsp vanilla extract
- 4 large eggs room temp
- 1 1/2 cups chopped Toblerone pieces
- 8 ounces semi-sweet or dark chocolate finely chopped
- 1 cup heavy cream
instructions
for the crust
- Preheat the oven to 375˚F.
- Add graham crackers to a food processor. Pulse until the crackers are crumbs.
- Pour the crumbs into a medium bowl and add sugar for the crust. Stir to combine.
- Pour in melted butter, stirring until the crumbs are moistened and clump together slightly.
- Press the crumb mixture into a 9-inch springform pan. Be sure to press it into the base, as well as up the sides about 2 inches.
- Bake until fragrant, about 10 to 12 minutes. Remove from the oven and let cool completely.
for the filling
- Lower the oven temperature to 300˚F.
- In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, flour, and salt until smooth and fluffy. This will take about 5 minutes.
- Add sugar and beat until combined.
- Add vanilla, beating until combined.
- Add eggs in one at a time, beating in between each until fully incorporated.
- Fold in the Toblerone pieces until just combined.
- Pour the filling into the cooled crust.
- Bake for 55 to 65 minutes, until set, but the center should still jiggle slightly, like Jello.
- Remove from the oven and cool completely on the counter before placing in the refrigerator to chill. Chill in the fridge for at least 8 hours.
for the topping
- A little over 1 hour before you plan to serve the cheesecake, make the topping.
- Add chocolate to a medium heat-safe bowl. Set aside.
- Heat heavy cream in a small saucepan over medium heat. Bring to a simmer.
- Immediately pour the hot cream over the chocolate. Let side for 1 to 1 1/2 minutes.
- Whisk well until the mixture is smooth and the chocolate has melted.
- Pour the ganache topping over the chilled cheesecake. Chill in the fridge for 1 hour before slicing and serving.
video
notes
- Cream cheese and eggs must be room temp to avoid a lumpy filling
- Don’t overbake — the center should still jiggle slightly when done
- Cool completely on the counter before refrigerating to prevent cracks
- Chop Toblerone into small, bite-sized pieces to keep it evenly distributed
- Always use a springform pan for easy release
- Make ganache about 1 hour before serving for best texture and shine
- For clean slices, use a hot knife and wipe between cuts
nutrition
about meghan
Meghan Yager is the recipe developer, food photographer, and creative force behind Cake ‘n Knife, where everyday moments are celebrated with bold, flavor-forward recipes. From cozy cocktails to bold appetizers and indulgent desserts, her approachable style brings people together around food worth sharing. Meghan’s work has been featured by Good Housekeeping, Oprah Daily, Today, Woman’s Day, and The Huffington Post. She lives in Denver, where she brings big flavor and a little sass to every bite.
