Give your oven a break with this No-Bake Toblerone Cheesecake. This creamy cheesecake recipe paired with chocolate topping provides a perfectly sweet balance with every single bite.
I love sweets and treats. All kinds and all recipes, literally all the time. I’m not one to turn down a piece of pie or a piece of cake, ever. This recipe for Toblerone Cheesecake is one that I’ve been making for at least 15 years, and I’ve never grown tired of it yet. It’s actually a family favourite as well, and I get requests all the time for this to be my contribution to family gatherings and meals.
Thankfully, it’s such a simple no-bake cheesecake recipe that I’ll happily oblige to the request! This no-bake peanut butter cheesecake is creamy, smooth, and pairs wonderfully with the homemade Oreo crust. If you’re looking for a fast and simple dessert recipe, this is it!
You’ll find that this easy cheesecake also works great for a holiday dinner too! This will be the star of the show compared to any other desserts on the holiday dessert table.
Ingredients and Substitutions
- Oreo cookies – You’ll need about 15 Oreos (which means there will be plenty left over to snack on!), and you’ll be using your food processor or blender to crush them into crumbs. If you are gluten-free there are not gluten-free Oreos available now too. Or already crushed chocolate cookie crumbs can be used.
- Unsalted butter – Anytime I’m baking, I like to use unsalted butter.
- Cream cheese – Pull them out of the fridge for about 30 minutes before using to soften it.
- Peanut butter – Creamy peanut butter is preferred, so the cheesecake filling has a creamy texture.
- Granulated sugar – Needed to add an extra pop of sweetness and give structure to the Toblerone cake!
- Toblerone chocolate – Literally the star of the show!
- Cool Whip Topping – Make sure that it’s thawed so that it’s easy to mix. It can sit thawed in your fridge for up to 2 days and then when you are done you can pop it back in the freezer for the next time.
How To Make Creamy Toblerone Cheesecake
Once you get started making this simple cheesecake recipe made without sour cream, you’re going to love the entire no-bake process. The complete directions and measurements can be found below in the printable recipe card.
Use your food processor or blender to blend up the Oreos to give them the perfect texture for your crust. Mix in a little bit of melted butter to give it the ability to hold together when cooled.
I like to cut out a circle of parchment paper the size of the bottom of my springform pan to line the bottom before adding the cookie crust. I find it much easier to move or slide this Philadephia no-bake cheesecake recipe onto another plate for serving or cutting.
You can certainly leave it on the springform bottom but you risk damaging the bottom of it when using a knife to slice pieces. That is why I like to transfer my cheesecakes using this simple method to another plate or dish.
Once you have gently pressed the Oreo cookie crust into lace you’ll then have to be patient and pop it in the fridge for 10 minutes.
While the crust is chilling, it’s time to make the filling for the cheesecake. In a large bowl add the softened cream cheese. Beat with a hand mixer until smooth and fluffy. Next, add in the sugar and peanut butter and continue to blend until sm. Use a hand mixer to blend it all together until smooth.
Next, gently fold in one cup of Cool Whip Topping and 100 grams of the finely chopped Toblerone chocolate. Be sure to only mix until combined so you don’t put a pin and take the “fluffy” out of the Cool Whip. You want a light and creamy texture.
Once the creamy cheesecake filling is ready gently scoop it out over the top of the Oreo crust and spread it out evenly with a spatula. Cover it with plastic wrap or a pie lid and then dig deep for more patience because the cheesecake now needs to rest in the fridge for 3 hours.
After those 180 minutes have passed, it’s time to make the chocolate topping. To do this add the remaining Toblerone chocolate along with one additional cup of Cool Whip Topping to a small pot over medium-low heat. Melt the two together stirring often so the chocolate does not stick to the bottom and start to burn.
When ready pour that glaze over the top of the chilled cheesecake. Spread it out into an even layer and put it back in the fridge for 30 minutes or so.
How To Store no-Bake Cheesecake
This creamy cheesecake recipe can be stored in the fridge for up to 4 days. Just make sure to add a lid or keep it covered until served.
Cheesecake is also a fantastic dessert to freeze as well! Just put the leftover cheesecake in a freezer-safe container and store it for up to 2 months or until you’re craving another bite! To unthaw, you just need to move the cheesecake to the fridge and give it a little bit of time. Or if you are in a hurry and plan to eat it all the same day you can place it on the counter for about 2 hours to let it thaw before serving.
I find cheesecakes easier to cut when they are still cold so I like to slice pieces ahead of time when this no-bake chocolate peanut butter cheesecake is right out of the fridge or still cold and not completely thawed. I find with this method the cake doesn’t stick as much to the knife and the crust is less crumbly.
I love this Toblerone cake recipe because you change things up a bit, and it still tastes incredible. Below are a few ideas on some variations that you can try!
- Crust – While I’m obsessed with the Oreo crust, a graham cracker crust or even a vanilla wafer crust would be divine as well. It’s the same process as crushing up the Oreo crust, but you just substitute with one of the other options. Or chocolate chip cookies crushed! It just dawned on me… let me know if you try this idea!
- Peanut butter – If you want to live on the wild side, see what this would taste like with chunky peanut butter! You just may love the texture! You can also try using almond butter for this no-bake dessert too.
- Toppings – Instead of melting the Toblerone bar, you could chop it into chunks or even grate it on top or try adding some peanuts or crushed Butterfinger chocolate bars. Have fun with this and see what texture you prefer.
How many calories are in a slice of Toblerone cheesecake?
It depends on how big a piece you cut for yourself, but you can estimate that one slice of cheesecake will have around 300 calories in it.
What chocolate is Toblerone?
If you’re new to this type of chocolate, welcome to a world of flavour. Toblerone is so excellent and delicious because it’s a magical combination of Swiss milk chocolate dotted with pieces of honey and almond nougat.
It is high-quality chocolate popular in countries around the world and most often found around the holidays.
Fun Facts about Toblerone Chocolate
- It was named after the inventor sort of. The inventor’s name was Theodor Tobler. He used his name in combination with the Italian word “torrone”, meaning nougat to create the name Toblerone.
- This magnificent chocolate bar as been around for over 108 years
- When first launched this iconic chocolate was a innovatioin like no other being the first chocolate bar to ever include a filling… your welcome Hershey!
- It comes in 10 sizes and shapes with the largest measuring one metre in length… Chrismas present for me idea if you need one!
- There are 11 different varieties available each including different fillings which include fruit, nuts, honey comb etc. I have never seen one other than the original variety so if you so a different kind I would be interested to know where you spotted it.
More Cheesecake Recipes To Try
- Strawberry Cheesecake Parfaits
- Chocolate Raspberry Cheesecake Tart
- Raspberry Cheesecake Thumbprint Cookies
Creamy No-Bake Toblerone Cheesecake
- 22 Oreo Cookies crushed
- 1/3 cup unsalted butter melted
- 2 cups cream cheese softened; 2 standard bricks
- 1 cup smooth peanut butter
- 1 cup granulated sugar
- 8.5 oz Toblerone chocolate chopped; divided
- 2 cups Cool Whip Topping divided
- Use a blender or food processor to crush 22 Oreo Cookies. Add them to a medium-sized bowl and add the melted butter. Mix well. Press the crumb mixtures firmly into a 9" springform pan and refrigerate for 10 minutes.
- In a large bowl beat the cream cheese until light and fluffy with a hand mixer. Add in the peanut butter and sugar and continue to beat until blended and smooth.
- Fold 3.5 oz of the chopped Toblerone chocolate into the cheesecake mixture along with one cup of the thawed Cool Whip topping. Pour the cheesecake mixture into the springform pan and spread evenly over the crust. Cover with plastic wrap and refrigerate for 3 hours.
- In a medium microwave-safe bowl add the remaining Cool Whip and the remaining Toblerone chocolate and microwave on high for 1 minute. Remove and stir until the chocolate is melted and the mixture is smooth and glossy. Cool slightly. Or melt the Cool Whip and remaining chocolate over medium-low heat stirring often to melt and combine the two to form a chocolate ganache. Stir until the chocolate is melted and the mixture is smooth and glossy. Cool slightly.
- Pour the chocolate glaze over the chilled peanut butter cheesecake mixture and spread evenly with a spatula. Refrigerate for a half hour or until ready to serve.