Toblerone Cheesecake

1 Jan

I did promise you a break from heavy stuff…..and here it is!!!
Something really heavenly.

Although itis heavy…
Calorie-heavy to be precise…
For which I am entirely unapologetic.
Oh. Did I just apologise?!
Mustn’t do that.

So – Shall I tell you how to make Toblerone Cheesecake?

Oh, ok then.
I can’t resist any longer.
This is seriously sublime, and ridiculously easy, I mean infant-school easy….. And so on that basis it would be plain SILLY not to give this a go.


300g Oreo or Bourbon biscuits, crushed
50g ground almonds
120g melted salted butter.
200g toblerone
300g full fat soft cheese
300 ml double cream, whipped.
2tbsp caster sugar
(Cost approx. £6)

Method (…oh man this is too easy!!)

Mix the crushed biscuits with the ground almonds and the melted butter (easier done in a food processor)
Press into a lined springform tin and chill for at least 10 minutes.


Meanwhile, melt the toblerone in the microwave, by 30 second increments. DO NOT OVERDO IT or it’ll just burn…

Combine the soft cheese with the sugar, then stir in the melted chocolate.

Fold in the whipped cream. Mix lightly for ripples in your finish or mix well for a homogenous finish.

Scoop the mixture onto your biscuit base then chill again for at least half an hour.

Decorate with shavings of left over Toblerone or other milk chocolate, or flaked almonds and edible glitter.


This is a serious crowd pleaser (that would be because it’s seriously amazing) and though indecently rich, you’ll want to make sure there is enough for seconds.

Oh – and do hide it until it’s actually needed.
Take my word for it.

(This recipe was given me by the lovely Liisa Sular who is a Pampered Chef Consultant – here is her website so you can all order your springform tins from her! Cos trust me, you will need a springform tin for this recipe! Oooooops – should’ve said that from the start…..!)


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