Fans of cheesecakes and chocolate will get their money’s worth with this No-Bake Toblerone Chocolate Cheesecake. Combine two delicious things and you will get something even better, right? Theoretically, of course, you could make this cheesecake with any other chocolate, but why not use the fun-looking chocolate from Switzerland!!! The weird shaped chocolate is good for decorations as well ;P
If you have ever been on an international flight you must have seen Toblerone in one of the duty-free shops. Usually, you can’t get past these stores, because they are placed right between the security check and the gates ;P Next to all the perfume and alcohol, you can always find a shelf with different fancy sweets and chocolate like Toblerone. I don’t think I’ve ever seen an airport that didn’t sell it…
Anyway. In my childhood you could find these triangular shaped chocolate boxes pretty much always in our home. Not because we were flying somewhere, but because Switzerland was basically across the street (well, on the other side of a lake) and I also have a lot of relatives in Switzerland – the land of chocolate and cheese ;P
These days, however, we get this chocolate only every once in a while. The relatives and the country are just too far away. But when I was shopping the other day, some of these chocolate boxes ended up in my shopping basket. Dunno how ;P Of course, I already had in the back of my mind that I wanted to do something with the chocolate. Just snacking on chocolate is not happening in our house anymore.
As already mentioned – you could, of course, use any other chocolate here for this cake. The combination of honey, almonds, and nougat is really nice though. Well… and it really worked well in this cake. You got options… that’s all I wanted to say ;)
There is a link to Amazon in the recipe, so you can see which chocolate I mean. The price for it (right now) is absolutely insane – so don’t buy it there ;P You can definitely get it cheaper somewhere else – either in a duty-free shop at an airport or whenever a supermarket close by has a sale I guess.
If you like no-bake cheesecakes like this one here you might want to take a look at some other recipes here on the blog as well. I got a few. Just click (or tap on the pictures if you are on the phone) and you will be redirected to the corresponding recipe.
INGREDIENTS / ZUTATEN
- English
- Deutsch
For the base:
7 oz. (200g) Oreos
1.4 oz. (40g) butter, melted
For the cheesecake filling:
7 oz. (200g) Toblerone Dark Chocolate Honey & Almond Nougat*
14 oz. (400g) cream cheese, at room temperature
1/4 cup (50g) sugar
1 tsp. vanilla extract
15.8 oz. (450g) cold heavy cream, divided
For the decoration (optional):
some whipped cream
some chocolate shavings
fresh fruits (e.g. strawberries)
Für den Boden:
200g Oreos (mit Füllung)
40g Butter, geschmolzen
Für die Käsekuchenfüllung:
200g Toblerone Dark Chocolate Honig Mandel Nougat*
400g Frischkäse, Zimmertemperatur
50g Zucker
1 TL Vanille Extrakt
450g Schlagsahne (kalt), aufgeteilt
Für die Dekoration (optional):
etwas Schlagsahne
etwas geraspelte Schokolade
frische Früchte (z.B. Erdbeeren)
DIRECTIONS / ZUBEREITUNG
- English
- Deutsch
1. Add the Oreos for the base to a freezer bag and crush with a rolling pin until you get fine crumbs – alternatively add the cookies to a food processor and mix until you get fine crumbs. Add the melted butter and mix to combine. Pour the moist cookie crumbs into an 8-inch baking tin with a loose bottom* and press down to get one even layer. Place in the fridge until needed.
2. For the filling chop the chocolate and add to a microwave-safe bowl. Add about 1.8 oz. (50g) of the heavy cream to the bowl and warm up in the microwave until the chocolate has melted. Be careful not to burn the chocolate. You want it warm and not hot. Stir melted chocolate and heavy cream to get a thick ganache/chocolate sauce. Set aside.
3. In a large bowl mix the cream cheese with sugar until well combined. Add the ganache and mix until well combined.
4. In a tall bowl whisk the remaining cold heavy cream (14 oz./400g) until stiff peaks form. Gradually add the cream to the large bowl and fold in carefully – you want to keep as much volume as possible. Pour the chocolate cheesecake filling into the prepared tin with the Oreo base, distribute evenly, and smooth out the top. Place in the fridge for at least 4 hours or overnight.
5. Remove the chilled cheesecake from the tin and place on a serving plate or cake stand. Decorate to your liking with whipped cream, chocolate shavings, and some fresh berries. Enjoy!
1. Die Oreos für den Boden in einen Gefrierbeutel packen und mit einem Nudelholz zerbröseln. Alternativ kann man die Arbeit auch in einer Küchenmaschine/Mixer erledigen – Hauptsache, man bekommt feine Keksbrösel. Die geschmolzene Butter dazugeben und alles gut vermengen. Die feuchten Brösel in eine 20cm (8 inches) Backform mit Hebeboden* füllen und am Boden festdrücken – es sollte eine kompakte, glatte Schicht entstehen. Bis zur weiteren Verwendung in den Kühlschrank stellen.
2. Für die Füllung die Schokolade grob hacken und in eine mikrowellengeeignete Schüssel geben. Etwa 50g der Sahne dazugeben und alles in der Mikrowelle erwärmen. Man sollte darauf achten, dass die Schokolade nicht zu heiß wird. Die geschmolzene Schokolade mit der Sahne zu einer glatten Schokoladensoße (Ganache) verrühren. Zur Seite stellen.
3. Den Frischkäse mit dem Zucker in einer großen Schüssel verrühren. Die Schokoladensoße dazugeben und gut unterrühren.
4. Die verbliebene kalte Sahne in einem hohen Gefäß aufschlagen, bis sie schnittfest ist. Die aufgeschlagene Sahne dann nach und nach zur Käsekuchenmasse in der großen Schüssel dazugeben und vorsichtig unterheben. Es sollte so viel Volumen wie möglich erhalten bleiben. Die Masse dann in die vorbereitete Form gießen, gleichmäßig verteilen und die Oberfläche glatt streichen. Für mindestens 4 Stunden (oder über Nacht) in den Kühlschrank stellen.
5. Den durchgekühlten Käsekuchen aus der Form nehmen und auf eine Servierplatte oder einen Kuchenständer setzen. Nach Belieben mit Schlagsahne, Schokoladenraspeln und einigen frischen Beeren dekorieren. Gutes Gelingen!
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Here is a version of the recipe you can print easily.
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- Author: Bake to the roots
- Prep Time: 00:20
- Cook Time: 04:00
- Total Time: 04:30
- Yield: 1 1x
- Category: Cheesecake
- Cuisine: International
- Diet: Vegetarian
Description
A dream for every chocoholic: this amazing No-Bake Toblerone Chocolate Cheesecake is an absolute treat! You won’t be able to stop after the first slice ;P
Ingredients
Scale
For the base:
7 oz. (200g) Oreos
1.4 oz. (40g) butter, melted
For the cheesecake filling:
7 oz. (200g) Toblerone Dark Chocolate Honey & Almond Nougat*
14 oz. (400g) cream cheese, at room temperature
1/4 cup (50g) sugar
1 tsp. vanilla extract
15.8 oz. (450g) cold heavy cream, divided
For the decoration (optional):
some whipped cream
some chocolate shavings
fresh fruits (e.g. strawberries)
Instructions
1. Add the Oreos for the base to a freezer bag and crush with a rolling pin until you get fine crumbs – alternatively add the cookies to a food processor and mix until you get fine crumbs. Add the melted butter and mix to combine. Pour the moist cookie crumbs into an 8-inch baking tin with a loose bottom* and press down to get one even layer. Place in the fridge until needed.
2. For the filling chop the chocolate and add to a microwave-safe bowl. Add about 1.8 oz. (50g) of the heavy cream to the bowl and warm up in the microwave until the chocolate has melted. Be careful not to burn the chocolate. You want it warm and not hot. Stir melted chocolate and heavy cream to get a thick ganache/chocolate sauce. Set aside.
3. In a large bowl mix the cream cheese with sugar until well combined. Add the ganache and mix until well combined.
4. In a tall bowl whisk the remaining cold heavy cream (14 oz./400g) until stiff peaks form. Gradually add the cream to the large bowl and fold in carefully – you want to keep as much volume as possible. Pour the chocolate cheesecake filling into the prepared tin with the Oreo base, distribute evenly, and smooth out the top. Place in the fridge for at least 4 hours or overnight.
5. Remove the chilled cheesecake from the tin and place on a serving plate or cake stand. Decorate to your liking with whipped cream, chocolate shavings, and some fresh berries. Enjoy!
Notes
Have fun in the kitchen!
Links marked with an asterisk (*) are affiliate links (advertising/Werbung) to Amazon Germany. If you click on one of those links and buy something via this link, I will get a commission for that sale. The price of whatever you buy is not affected in any way by this.
Tags:cake cheesecake chocolate
