Gluten-Free No-Bake Toblerone Cheesecake Recipe

Name: Gluten-Free No-Bake Toblerone Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Base; 125 g plain gluten-free cookies (I used a pack of Freelicious Tea Biscuits); 60 g butter, melted; 1/8 cup almond meal; 2 tablespoons caster sugar; Cheesecake Layer; 500 g cream cheese, at room temperature (2 packets Philadelphia cream cheese); 300 ml thickened cream (or use double cream instead); 200 g Toblerone chocolate bars (1/2 large 400 gram sized Toblerone); Topping; 200 g Toblerone chocolate bars, coarsely grated

Servings: persons

Base
125 g plain gluten-free cookies (I used a pack of Freelicious Tea Biscuits)
60 g butter, melted
1/8 cup almond meal
2 tablespoons caster sugar
Cheesecake Layer
500 g cream cheese, at room temperature (2 packets Philadelphia cream cheese)
300 ml thickened cream (or use double cream instead)
200 g Toblerone chocolate bars (1/2 large 400 gram sized Toblerone)
Topping
200 g Toblerone chocolate bars, coarsely grated

1
Grease and Line the base and sides of a 22cm springform round pan with good quality baking paper.
2
Crush the cookies finely using a food processor or as finely as possible using a rolling pin.
3
In a medium sized bowl, combine all of the cheesecake base ingredients and mix until well combined.
4
Press the biscuit base mixture evenly into the base of the prepared pan. (If the mixture was not firm enough to hold together in the base, add a vary small amount of water and mix through). Refrigerate.
5
For the cheesecake layer- blend the two packets of cream cheese using a mixer for approximately 3 minutes until soft and creamy.
6
Add in the cream and melted chocolate and slowly blend until thoroughly combined and colour is even.
7
Pour the chocolate cheese mixture over the base and smoothe over the top.
8
Topping layer- coarsely grate the remaining 200 grams of Toblerone chocolate and gently sprinkle over the top of the cheesecake until even and total coverage is obtained.
9
Refrigerate the cheesecake for 4 hours or overnight.
10
Remove from tin and serve (I placed small candy coated Easter eggs around the top of the cheesecake for Easter - be sure any decorations used are gluten-free if required for diet).

1412

kcal

Calories

116

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: Base, 125 g plain gluten-free cookies (I used a pack of Freelicious Tea Biscuits), 60 g butter, melted, 1/8 cup almond meal, and more.

Yes, Gluten-Free No-Bake Toblerone Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gluten-Free No-Bake Toblerone Cheesecake

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