White Chocolate Toblerone Cheesecake is the white chocolate version of my Toblerone Cheesecake. Its a creamy white chocolate, no bake cheesecake recipe that is easy to make and works every time!

I have been in a no bake cheesecake mood of late. From my Cara milk Cheesecake and Oreo Cheesecake to most recently, my KitKat Cheesecake!

After the success of my Toblerone cheesecake and you guys enjoying the recipe as much as I do, I thought a white chocolate version was in order!

Toblerone Cheesecake has always been the most popular cheesecake when I put it on menus. A lot of people have asked me to post the recipe so here it is.

It is really quick to make, doesn’t use gelatine and can be made in a matter of minutes. It is also really good if you use the supermarkets own brand of cream cheese. I don’t know why anyone would use the expensive brands.

I got the Toblerone in Tesco but it was really expensive as they only had the really big one which was almost 8 euro. I have seen it for sale in Dealz and of course, every airport in the world sells them so keep your eye out for the bargains

Now, you would think white chocolate cheesecakes would be sickly sweet, but this is not the case. The white chocolate merely gives a hint of ‘white chocolate flavour’ with the rest of the flavour coming from the vanilla and of course Toblerone pieces throughout.


The cheesecake is simple in execution. The key things to remember are to ensure the cream cheese is the kind and at room temperature. Using cream cheese will result in an unset cheesecake and if you don’t have the cream cheese soft, it will be lumpy.

Next is using a large Toblerone. I know they can be expensive but this is a showstopping dessert and I’m sure not one you will make everyday, so please… Don’t skimp on the Toblerone.

White Chocolate Toblerone Cheesecake



250 g Digestive Biscuits (Graham Crackers)
60 g Butter, Melted (1/4 Cup and 1 Tbsp.)

Cheesecake Filling

750 g Cream Cheese, Room Temperature
1 Cup Whipping Cream (Double Cream, Heavy Cream, etc)
1/2 Cup Icing Sugar
1 tsp Vanilla Extract
150 g White Chocolate Toblerone, Crushed and chopped into small pieces
100 g White Chocolate Melted
360 g White Chocolate Toblerone, for decorating



Line a 20cm round baking pan with non stick paper or grease with non stick cooking spray and set aside.

Crush the digestive biscuits and mix with the melted butter. Press into the base of the prepared pan and place in the fridge while you make your cheesecake filling.


Beat the softened cream cheese until no lumps remain.

Beat in the icing sugar, vanilla extract and melted white chocolate and beat until smooth.

Beat in the cream and beat until the mixture becomes stiff and creamy but can hold its shape.

Fold through the crushed and chopped white chocolate Toblerone.

Pour over the crust and spread into an even layer.

Allow to set for at least four hours but it tastes better if it has rested overnight.

Before serving, decorate with pieces of white chocolate Toblerone and grated Toblerone. Or decorate however you desire.

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