Easy Salted Caramel Toblerone Cheesecake Recipe

After some, how shall we put it? ‘Keen’ interest on social media following me making a Salted Caramel Toblerone Cheesecake for a family BBQ yesterday, I thought I would share the recipe here on the blog!

This cheesecake is honestly to die for, ideal for lovers of Salted Caramel Toblerone, and is ridiculously easy to make (I’ve only ever made a handful of cheesecakes in my time, and have adapted this one from a basic chocolate one I can do with my eyes closed). It’s a no bake Toblerone cheesecake, which makes it even easier, and Freddie and Sasha even got involved with some serious digestive crushing. 

I was so chuffed that it went down a storm at our family gathering, and will definitely making this again when we next have friends over. 

If I can make this, anyone can!

To make Salted Caramel Toblerone Cheesecake you will need:

Some questions that get asked about this cheesecake recipe:

Can I swirl salted caramel into the filling rather than just drizzling it on top?

Absolutely! Swirling salted caramel into the cheesecake filling is delicious! The trick to doing this sucessfully is to pour half your cheesecake mixture into the tin, add a few spoonfuls of caramel, gently swirl with a skewer or knife, then repeat with the rest of the mixture and more caramel. Avoid overmixing as you want visible ribbons rather than blending it in completely.

Can I use a different chocolate instead of Toblerone?

Yes, you can swap the Toblerone for most milk, dark or even white chocolates. If you want to keep the nutty, Toblerone-like texture, choose something with a bit of crunch, like a fruit-and-nut bar or honeycomb chocolate.

How long does the cheesecake need to set?

For a no-bake version, give it at least 3-4 hours in the fridge, but ideally longer i.e. overnight for a firm, easily sliceable texture. If you’re in a hurry, you can pop it in the freezer for 1–2 hours to speed things up, but just don’t forget it and let it freeze solid before serving!

What’s the best way of storing this Toblerone cheesecake?

Store your cheesecake in an airtight container in the fridge for up to 3 days. If you’ve decorated it with extra caramel or whipped cream, add those just before serving to keep things fresh. To freeze, slice the cheesecake first, place the slices on a tray to firm up in the freezer, then wrap each one tightly in cling film and pop into a freezer bag. Defrost in the fridge overnight before eating.

If you’re looking for another easy dessert recipe to try, then try my tasty Raspberry and Pistachio Tarts! I also have some other desserts here to try. 

Becky

Meet the award-nominated UK lifestyle blogger behind Spirited Puddle Jumper – a mum of three living in South East London! Becky shares the real ups and downs of family life, parenting tips, and lifestyle inspiration, proving that being a mum doesn’t mean you stop being fun or having other interests! Follow along for honest insights into UK family life and opinions on a whole range of topics, from travel and food, to beauty reviews, home and DIY, business and health and wellness.