Gluten-Free, No Bake Toblerone Cheesecake!
This Gluten-Free, No Bake Cheesecake is a decadent dessert that has delicious chunks of smooth chocolate and chewy nougat surrounded by creamy cheesecake.... and the best part is that it is easy to cooking!
  • Base
  • 1 packet (155g) of gingernut gluten-free biscuits
  • 60g of melted butter
  • Filling
  • 500g cream cheese, at room temperature (2 packets Philadelphia cream cheese)
  • 2 tablespoons of caster sugar
  • 300ml thickened cream (or use double cream instead)
  • 200g Toblerone chocolate bars (1/2 large 400 gram sized Toblerone)
  • 3 teaspoons of gelatine dissolved in ¼ cup of boiling water
  • Topping
  • 200g Toblerone chocolate bars, coarsely grated
  1. Line the base of a 22cm springform round pan with baking paper.
  2. Place the biscuits into a ziplock bag and using a rolling pin, crush the biscuits and then pour into a bowl.
  3. Melt the butter and pour over the crushed biscuits and mix until the butter is mixed through.
  4. pour into the lined tin and with the back of a spoon press down and smooth the biscuit base and place into the fridge.
  5. Filling
  6. In a mixer, add in 500g cream cheese (2 packets Philadelphia cream cheese that is at room temperature), 2 tablespoons of caster sugar and blend for approximately 3 minutes until soft and creamy *Tip - Make sure your cream cheese is a room temperature otherwise trying to mix cold cream cheese will just make little lumps. Simply take out the cream cheese an hour before making the filling, unwrap it and then cut it into cubes.
  7. In another bowl, dissolve 3 teaspoons of gelatine in ¼ cup of boiling water together and then mix through the cream cheese. (* see Tip below)
  8. * Tip - If you prefer to not use gelatine, you can whip the cream until soft peaks form and then fold it into the cream cheese mixture. Gelatine gives the cheesecake filling a mousse-like texture that is a little more firm and will set quicker.
  9. Add in 300ml thickened cream and then add the gelatine mixture
  10. Chop the Toblerone chocolate bars and mix into the cheesecake ... save some to decorate the top!
  11. Pour the chocolate cheesecake mixture over the base and smoothe over the top.
  12. Refrigerate the cheesecake for 3 hours or overnight.
  13. Remove from tin and serve!... enjoy!
Recipe by Sparkles in the Everyday! at