If you are a fan of Toblerone chocolate (like me), then you’ll love this gluten free Toblerone cheesecake. An oaty gluten free biscuit base, topped with swirls of Toblerone milk chocolate and white chocolate cheesecake, then crowned with big chunks of Toblerone and melted Toblerone chocolate, this is a dreamy sweet treat.
My gluten free Toblerone cheesecake is surprisingly easy to make too, no fancy techniques or ingredients needed here. The cheesecake layer is made from cream cheese and mascarpone, blended with icing sugar and chocolate, which yields an incredible smooth texture. With plenty of biscuit casing, the creamy cheesecake balances out perfectly with crunchy, munchy base.
You’ll see I have used a long tart tin here. While you could make this cheesecake in a round, loose-bottom tin instead, I love the long shape achieved with my tart tin. It looks beautiful and makes it so easy to slice into portions. You can pick long-form loose-bottom tins on Amazon for under £10. I use this tin shape for lots of bakes, both sweet and savoury, as the results always look so impressive…a total quick win when you have people coming over!
Another handy piece of kit I would recommend for this recipe is a mini palette knife – this is the one I use and it’s only £2.71 at the moment online. I use this in most of my baking recipes. For this particular recipe, it was ideal for both smoothing down the top of the cheesecake and for loosening the cheesecake base from the base of the tin without scratching the non-stick layer.
Right, let’s get to that recipe! Scroll on down for my gluten free Toblerone cheesecake in all its glory.
Gluten Free Toblerone Cheesecake (serves 8 people)
Below, you will find the method for this gluten free Toblerone cheesecake recipe. I have included lots of step by step pictures, to help you see how each stage of the making should look.
- 320g gluten free oat-based biscuits – for example, Nairn’s Oaties, Gluten Free Hobnobs, Nairn’s Biscuit breaks. If you cannot tolerate oats them gluten free digestives would work well too.
- 110g unsalted butter
- 175g full fat cream cheese
- 175g mascarpone
- 50g white chocolate, chopped
- 50g icing sugar
- 200g Toblerone (I used 2 x 100g bars)
- Blitz the gluten free biscuits in a small blender (I use a Kenwood Mini Chopper) for a few seconds until they have been turned into a fine crumb. Then tip into a large bowl.
- Melt the butter in a small bowl in the microwave, then pour over the biscuit crumbs and mix well until fully combined. The mixture should have the consistency of damp sand and begin clumping together slightly as you stir.
- Tip the biscuit mixture into the loose-bottom tin, using a fork to press the base down. Then use the fork and your fingers to form the sides of the tart, pressing them firmly in place. Pop the tin into the fridge to set the biscuit base for a minimum of 30 minutes.
- Beat the cream cheese and mascarpone together with an electric whisk for 1 minute until smooth. Add the sifted icing sugar, then whisk again briefly to combine. Now split the mixture evenly between two smaller bowls (approx 185g of mixture in each).
- Melt the white chocolate in a bowl in the microwave (30 second blasts, stirring in between, until smooth). Then tip the white chocolate into the first bowl of the cream cheese mixture and immediately whisk to combine.
- Chop 50g of Toblerone chocolate into small pieces, then melt in the microwave (per step 5). Pour into the second bowl of cream cheese mixture and whisk to combine completely.
- Remove the base from the fridge and carefully spoon alternating dollops of white chocolate cheesecake filling and Toblerone chocolate cheesecake filling onto the biscuit base. Use a small palette knife to smooth the mixture down, swirling the sections lightly to mix the colours. Try to make the surface as flat as possible and use the palette knife to push the filling right to the edges and corners. Return the tart tin to the fridge and allow to chill for a minimum of 1 hour.
- Break 75g Toblerone into large chunks (a triangles) – these will be placed on top of the cheesecake. Then melt the remaining 75g Toblerone in the microwave.
- Take the the cheesecake out of the fridge. Dip the base of each Toblerone chunk in the molten chocolate and then lightly press into place on top of the cheesecake. Repeat this for all of the triangle chunks. Then drizzle any remaining molten chocolate over the top of the cheesecake. Place back into the fridge to set for at least 1 hour.
- When you are ready to serve, remove from the fridge carefully ease the cheesecake out of the tin. I remove the sides first, then place the cheesecake on a board, before easing a small palette knife between the base of the tin and the cheesecake base. This helps to loosen it and then the base should be easy to slide out. Serve as a whole or slice into individual pieces (ideal for bake sales), either solo or with berries and ice cream for a lovely fruity contrast.
If you enjoyed this gluten free Toblerone cheesecake recipe, why not explore some of my other recipes. I also have plenty of gluten free travel guides on this blog and tips for coeliac life:
- Passion Fruit & White Chocolate Cheesecake
- Perfect Gluten Free Cupcakes
- Cinque Terre Gluten Free Guide
- Where to Buy Gluten Free Birthday Cakes?
- 100% Gluten Free Venues in the UK
*This recipe contains some affiliate links, meaning no additional cost to you but enabling me to keep running www.mygfguide.com as a free website that is open to all :).