• Serves 8
  • 45 minutes
  • Difficulty Easy
  • 6 Ingredients


A rich, creamy dessert that will leave people begging for more (and the recipe)!

Ingredients (serves 8)

  • 1 cup Choc Ripple Biscuits (crushed)
  • 1/2 cup Butter (melted)
  • 2 x 250g Philadelphia Cream Cheese Blocks
  • 1/2 cup Caster Sugar
  • 200g Toblerone (melted)
  • 300mL Thickened Cream


  1. Mix biscuit crumbs and melted butter together. Press into lightly greased and lined springform pan and chill.
  2. Beat cream cheese with electric beaters until smooth. Add sugar then add melted Toblerone and cream. Mix until combined.
  3. Pour onto prepared biscuit base and refrigerate until set. Serve with cream, ice cream or chocolate sauce.


You can use any type of Toblerone for this recipe, although I find using dark chocolate lessens the richness. Another amazing alternative is to use both dark and white chocolate Toblerone, and make them into a swirled cheesecake. During the really hot Summer months, this recipe is perfect if kept in the freezer for an hour or two before serving.

  • awesome cheesecake and what an amazing flavour it must have – thank you for sharing with us I cannot wait to make this one :)


  • Your cheesecake look’s beautiful and l love toblerone chocolate! Thanks.


  • Amazing. It’s hard to resist Toblerone!


  • Looks great, well done!


  • I can tell it is going to be rich …rich and delicious =)


  • i loved and shared this recipe


  • yummy this just looks so delicious!
    thank you for posting this


  • this one makes my mouth water


  • I don’t care about my waistline when I can eat something as good as this.


  • Looks so good and easy enough to make thanks again


  • Looks so tempting to make but my waistline won’t thank me for it


  • can’t wait to try this recipe


  • this toblerone cheesecake would be a huge hit with all, thanks for sharing


  • what a delightful twist on the normal cheesecake


  • I really love the idea of this will have to make this kids will love this.


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