Toblerone Salted Caramel Cheesecake


For the base:
150g chocolate digestives, crushed
50g unsalted butter, melted
1 tbsp cocoa powder

For the filling:
300g soft cheese
200ml double cream
200g Toblerone, melted
2 tbsp maple syrup

To decorate:
Salted caramel sauce
30g Toblerone

  1. Combine the crushed biscuits, melted butter and cocoa powder and mix well. Grease a 20cm round tin (loose-based or springform) with butter or cooking spray. Press your biscuit mixture into the base of the tin and chill.
  2. Beat the cream cheese until soft and then add the double cream. Beat until the mixture forms a dropping consistency.
  3. Gently fold in the melted Toblerone and maple syrup. Pour into your cake tin and leave to set for at least 3 hours.
  4. Once set, drizzle with some salted caramel and Toblerone pieces to decorate.

Store in the fridge for up to 4 days.

Original Recipes visit: Toblerone Salted Caramel Cheesecake @

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