If you’re trying to find the perfect make-ahead dessert option for Mother’s Day this year, then we’ve got the recipe for you!
This no-bake Toblerone cheesecake recipe is one of our absolute favourite desserts, which is quick and easy to make, not to mention it’s sinfully delicious and a sure crowd pleaser.
Best of all though, is the fact that it’s the ideal dish to make the night before a big celebration, to take the stress out of the day itself. So the next time you’re celebrating a birthday, an anniversary or just the fact that you made it through another week in lockdown, whip up this decadent dish, and thank us later!
Prep time: 30 mins
For the base;
400g bourbon cream biscuits
150g butter, melted
For the filling;
400g soft cheese
100g caster sugar
500ml cream, lightly whipped
300g Toblerone, melted
For the topping;
Toblerone chocolate, roughly chopped
Line the bottom of a 23cm cheesecake tin with parchment paper.
Place the biscuits in a food processor and pulse until it turns into fine crumbs. Add the melted butter and pulse. Transfer the mixture into the tin and press it down into an even layer. Refrigerate.
Whip the soft cheese, melted Toblerone and the sugar until smooth. Fold in the whipped cream and pour the mixture over the biscuit base. Refrigerate overnight.
To decorate, top with chopped Toblerone, and enjoy!