Toblerone Cheesecake


  • 125g plain chocolate biscuits
  • 1/4 cup ground almonds
  • 80g Lurpak slightly salted butter, melted
  • 500g Philadelphia cream cheese, softened
  • 1/2 cup caster sugar
  • 200g Toblerone chocolate, melted
  • 1/2 cup thickened cream
  • 200g Toblerone chocolate, extra, grated


Step 1

Process biscuits in food processor until they resemble fine breadcrumbs. Add almonds and butter. Process a further 10 seconds to combine. Press biscuit crumbs into the base of a lightly greased 20cm springform pan. Refrigerate 20 minutes.

Step 2

Meanwhile, using an electric mixer, beat cream cheese and sugar until smooth. Add melted chocolate and cream. Mix till well combined.

Step 3

Spoon mixture over crumb base and level top with a spatula. Refrigerate 3 hours or overnight. To serve, top cheesecake with grated chocolate.


Leave a Reply

Your email address will not be published. Required fields are marked *