Irresistibly Decadent Gluten Free Toblerone Cheesecake (No-Bake)
A rich and creamy no-bake gluten-free cheesecake made with Toblerone, perfect for any gathering.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 390 minutes
- Yield: 10-12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: Swiss
- Diet: Gluten-Free
Ingredients
Scale
- 320 g gluten-free digestive biscuits
- 150 g butter (melted)
- 600 g mascarpone or cream cheese
- 100 g icing sugar
- 300 ml double cream
- 1 tsp vanilla extract
- 250 g Toblerone (chopped)
Instructions
- Crush the biscuits in a bag or food processor until crumbly.
- Melt butter in the microwave and combine with biscuit crumbs.
- Press the mixture into the base of a 20 cm (8 inch) loose-bottom tin and chill for at least 30 minutes.
- Mix mascarpone, icing sugar, and vanilla in a stand mixer until combined.
- Gradually add cold double cream, mixing until slightly thickened.
- Fold in the chopped Toblerone until evenly mixed.
- Spoon the filling into the cheesecake base and smooth out.
- Cover and chill in the fridge overnight or for at least 6-8 hours.
- Remove from the tin, top with Toblerone pieces, and keep chilled until serving.
Notes
Use room temperature ingredients for better mixing and avoid over-whipping the cream.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 23g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 60mg
