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Desserts Recipes

Gluten Free Toblerone Cheesecake Recipe (No-Bake)

Gluten free Toblerone cheesecake recipe – it’s no-bake and super easy to make. Believe it or not, you only need 7 simple, easy-to-source ingredients to make this!

Gluten free Toblerone cheesecake recipe, anyone? Each slice has a thick, chunky buttery biscuit base, a creamy filling packed with Toblerone AND it’s topped with milk/white choc Toblerone too. And you only need 7 ingredients to make it!

Gluten Free Toblerone Cheesecake Recipe (No-Bake)

And since these recipe exists, that must mean… Toblerones are gluten free! Yep, they certainly are – but you can double-check the ingredients here for yourself if you fancy.

Oh and here’s the ingredients for a white chocolate Toblerone too. As much as I know that you guys trust me when it comes to recommending gf products, I always encourage everyone to read the labels for themselves as you never know when ingredients might change.

So first of all… have you ever wondered what a Toblerone actually is?! It wasn’t until I created my gluten free Toblerone cheesecake recipe that I realised I wasn’t quite 100% sure!

Well, in case you didn’t even know, like I didn’t a Toblerone is basically Swiss milk chocolate with honey and almond nougat pieces in it. You never know when you might need that info in a pub quiz!

Gluten Free Toblerone Cheesecake Recipe (No-Bake)

And it’s the PERFECT star in a vanilla cheesecake with a buttery biscuit base. Toblerone is a little more dense than regular chocolate bars, so chopping it up into the creamy cheesecake filling gives you a lovely chunky texture in every bite.

Then, throw a few extra chunks of milk AND white choc Toblerone on top… and you’ve got every Toblerone addict’s dream dessert.

(I actually think I prefer the white chocolate after tasting it for the first time today – it’s to die for!)

But maybe the best part of all – whipping this lovely, indulgent dessert up has never been so incredibly easy. It’s totally no-bake, so you don’t even need the oven!

Gluten free Toblerone Cheesecake Recipe: Ingredients

For the base

  • 320g gluten-free digestive biscuits
  • 150g butter, melted

For the filling

  • 600g mascarpone or cream cheese (always full fat) (I sometimes use up to 750g for an even taller cheesecake – you don’t need to adjust the other ingredients if you do this)
  • 100g icing sugar
  • 300ml double cream
  • 1 tsp vanilla extract
  • 250g Toblerone, chopped

To decorate

  • lots of both white and milk Toblerone

Gluten Free Toblerone Cheesecake Recipe (No-Bake)

Gluten free Toblerone Cheesecake Recipe: Frequently Asked Questions

Can I make this recipe gluten free?

It is gluten free, though nobody would know just by tasting it – trust me!

Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination.

Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make that that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).

Here’s some more info from Coeliac UK on identifying safe gluten free products.

Can I make your gluten free Toblerone cheesecake recipe dairy free?

Most of my recipes are really easy to make dairy free with a few simple swaps. But unfortunately, by the time I adapted everything to be dairy-free, it would basically be an entirely different recipe!

I’m working on creating a dairy-free cheesecake using ingredients that are easy to source for everyone, but it’s not easy. Keep your eyes peeled for that in the future though.

Can I make your gluten free Toblerone cheesecake recipe vegan?

Again, because of the dairy required for the filling and the fact that this uses Toblerone, this isn’t an easy one to make vegan.

Like I said, if I make a dairy free cheesecake in the near future, you can bet that it’ll be vegan too so keep an eye on my Instagram for when I finally post it.

Is your gluten free Toblerone cheesecake recipe recipe nut free?

Sadly not – Toblerone contains almonds, which aren’t suitable for those with a tree nut allergy.

Is your gluten free Toblerone cheesecake recipe recipe low FODMAP?

Sadly, because of the high dairy content, this recipe isn’t suitable for the elimination phase of the low FODMAP diet. 

So this recipe might be best attempted once the elimination phase of the diet is over and you’ve successfully reintroduced lactose/dairy products.

Is Toblerone gluten free?

Yep, they certainly are – but you can double-check the ingredients here for yourself if you fancy. Oh and here’s the ingredients for a white chocolate Toblerone too.

There’s no gluten-containing ingredients and no ‘may contain’ warning for gluten, wheat etc. Which according to Coeliac UK, make it safe for those on a gluten-free diet.

Gluten Free Toblerone Cheesecake Recipe (No-Bake)

Can I make your gluten free Toblerone cheesecake recipe in a food processor or standing mixer?

Of course you can! I actually use both in this recipe just to speed up things. I use my food processor to blitz the biscuit base (don’t over-do them, you want them to be nice and chunky!) and my standing mixer to mix the cheesecake filling.

If you only have a food processor, you can happily use it to mix both separately. However, if you only have a standing mixer, you’ll have to bash the biscuits in a plastic bag using a rolling pin.

Just remember to keep scraping down the side of the mixing bowl when making the cheesecake filling – this applies to both a food processor AND standing mixer.

Oh and remember NOT to over-mix the cheesecake filling, otherwise it can split. Once it’s nice and thick and creamy, stop.

Can I make your gluten free Toblerone cheesecake without any kind of electric mixer/appliance at all?

You can, of course, bake this without any assistance from any appliance – just a good ol’ fashioned wooden spoon or spatula will do.

But you will need a lot of elbow grease to get the biscuits bashed and the filling mixed. Just make sure you give it a lot of welly, otherwise your mixture won’t be consistent!

Remember, an under-mixed cheesecake filling won’t set! And you’re much more likely to under-mix than over-mix if you’re doing it by hand.

Do I need any special equipment to make your gluten free Toblerone cheese recipe?

You won’t need anything in particular apart from a deep, loose bottom tin – here’s the one I use. It’s important to use a deep one as this is a tall cheesecake!

It’s 20cm (8 inch) in diameter, so remember if your tin is wider than mine, your cheesecake will end up looking a lot flatter!

A springform tin is fine too – here’s the one I sometimes use. I don’t use it all the time because it’s next to impossible to get the entire cheesecake off the base at once.

And ideally, I don’t want to be serving the cheesecake and slicing it on my springform base because it’ll get all scratched. So I much prefer to use a loose bottom tin.

But definitely don’t make this in a normal cake tin without a loose bottom/springform mechanism. You won’t be able to get the cheesecake out or cut it!

What cream cheese should I use for the filling?

I often use Philadelphia cream cheese for my cheesecakes, but for this one, I’ve chosen to use mascarpone cheese. You can easily find it in the cheese aisle of any supermarket.

Both are fine, but I tend to use mascarpone for cheesecakes if I can because it makes my cheesecakes set to be a little firmer than when using Philadelphia.

You can happily try this with Philadelphia, but I know from experience that it will be a much softer cheesecake which won’t hold its shape out of the fridge for too long. I’d say try both at some point and see which you prefer!

Can I make your gluten free Toblerone cheesecake using light cream cheese or reduced fat mascarpone?

Definitely, no! Using light cream cheese or reduced fat mascarpone is a very quick way to ensure that your cheesecake is an instant disaster.

As the fat content is much lower, your cheesecake won’t ever have a hope of setting in the fridge. It’s fall-fat or nothing, I’m afraid!

What gluten free biscuits should I use for the base?

In the photos I used some gluten-free digestive biscuits from Tesco’s free from aisle. However, you can actually use whatever biscuits you fancy! Gluten-free Hob Nobs would work well here too.

Can I make this recipe without xanthan gum?

There’s no added xanthan gum in this recipe at all.

You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in gluten free baking – in cakes and biscuits, it helps to replace gluten by binding the texture together.

Otherwise you can end up with a very crumbly bake. Fortunately, that doesn’t apply here!

Gluten Free Toblerone Cheesecake Recipe (No-Bake)

Do I need weighing scales to make your gluten free Toblerone cheesecake?

In short… yes, yes and yes! And I wouldn’t advise attempting any my recipes without them. One of the worst things you can do in any baking recipe is alter the quantities by mistake or on purpose.

(unless you know what you’re doing of course)

Why? Well, you’re sort of just gambling with the recipe and praying that it turns out ok, don’t you think? And I’ve generally already done the hard work there for you, so you don’t have to do the guesswork with measurements!

A lot of work went into fine tuning ratios and quantities so I wouldn’t mess around with them unless you really know your stuff.

I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.

Can I make your gluten free Toblerone cheesecake without sugar?

I can understand the need to reduce sugar in our foods, but this recipe is one where I wouldn’t recommend it!

The sugar in the cheesecake filling helps to balance out the rich cheese flavour from the mascarpone. That makes it taste more like a dessert than an actual cake made of cheese if you know what I mean ?

So yeah, remove the sugar at your own risk!

Can I use other sugar apart from icing sugar in this recipe?

I’ve chosen to use icing sugar in this recipe because it’s nice and light, powdery and almost vanishes into the cheesecake filling. Other sugars just wouldn’t work the same.

By using other granulated sugars (like caster sugar, brown sugar, coconut sugar etc), you’ll end up with an almost gritty-like texture in your cheesecake filling which is far from ideal!

That’s because this is a no-bake recipe. That means there’s no heat to break the sugar down and dissolve it, so it’ll just be all grainy in the filling.

So yeah, icing sugar is the only way to go!

How long can I keep your gluten free Toblerone cheesecake for?

Obviously keep this in the fridge at all times – it should last around 4-5 days. Also try to keep it in an airtight container, or covered with clingfilm.

Can I freeze my gluten free Toblerone cheesecake?

Yep! You can freeze it for up to 2-3 months without a problem – just make sure you put it in an airtight plastic container. It’s probably a good idea to slice it first so you can defrost a slice at a time.

If you want to defrost the whole thing at once, you can leave it at room temperature to thaw for around 12 hours. A single slice will probably take about 5 hours to thaw, so get it out ahead of time!

Can I bake my gluten free Toblerone cheesecake in the oven?

No, please don’t! This is a no-bake cheesecake, meaning that it’s made to be chilled in the fridge and that’s it.

I can guarantee that if you try and bake this in the oven, you’ll just end up with a big mess to clear up ?

A baked cheesecake will usually have eggs in the filling which will help it to set when heated – this isn’t one of those recipes!

Gluten Free Toblerone Cheesecake Recipe (No-Bake)


My cheesecake filling mixture split – what happened?

That means you probably over-mixed it, which you must be careful not to do! This will definitely cause the entire mixture to split.

You can avoid this happening by not using the highest setting on your mixer whilst making this. Also, don’t leave the filling in the mixer for any more than it needs to! Once it’s whipped up nicely to a nice, thick consistency, stop.

My cheesecake filling became really thin. What happened?

That’s what happens when you over-mix your cheesecake filling too. Try to avoid mixing once the cheesecake filling is thick and combined/consistent.

If it all goes wrong, still try giving it a chance to set in the fridge anyway – it might set, you never know! And if it doesn’t, just pop it in the freezer and serve it up slightly more frozen!

My cheesecake filling spilt out everywhere when I removed it from the tin. What did I do wrong?

That could be a case of not waiting long enough for your cheesecake to set.

A cheesecake really does need a good 12 hours to set – after all, we’re not baking anything in this recipe at all! So you’ve got to give it a lot of time to chill in the fridge and set. Patience is important.

If you did allow your cheesecake an adequate time to set and this happened, then it’ll be down to two other reasons. Firstly, you might have over-mixed your mixture and it either split, or became really thin.

Secondly, you could have under-mixed it. The cheesecake filling shouldn’t be of a ‘pourable’ consistency, it should whip up to a nice thickness that you can spoon into your loose-bottom tin. That’s how to tell when to stop mixing!

My cheesecake filling was a bit lumpy instead of being smooth. What happened?

Sounds like you didn’t mix your cheesecake filling well enough. Adding in the ingredients gradually (not all at once!) can help prevent this massively.

My cheesecake isn’t as tall as yours – how come?

That means you probably used a cake tin that’s bigger than mine (mine is 20cm/8 inches).

I mean, don’t go rushing out to buy a new one if you have one that’s 10 inches wide – but your cheesecake will look flatter!

Can I print your recipe?

Of course! Just hit the print button located on the recipe below ?? (otherwise you might end up printing this entire post which would probably make your printer go into early retirement)

Oh and here’s a printable version of my gluten free Toblerone cheesecake recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️

Gluten Free Toblerone Cheesecake Recipe (No-Bake)

Gluten free Toblerone cheesecake recipe - no-bake and super simple to make! This recipe is the ultimate crowd-pleaser and tastes AMAZING.
Keyword gluten free toblerone cheese cake recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 12 -16
Calories 531kcal
Author Becky Excell


  • 20cm loose-bottom baking tin


For the base

  • 320 g gluten-free digestive biscuits
  • 150 g butter melted

For the filling

  • 600 g mascarpone or cream cheese always full fat (I sometimes use up to 750g for an even taller cheesecake - you don't need to adjust the other ingredients if you do this)
  • 100 g icing sugar
  • 300 ml double cream
  • 1 tsp vanilla extract
  • 250 g Toblerone chopped

To decorate

  • lots of both white and milk Toblerone


  • Firstly, make your base. Crush your gluten free biscuits - I place mine in a sandwich bag and hit them with a rolling pin. You can make them quite small or have some chunkier bits. Alternatively you can place them in a food processor and blitz, but don't over blitz them into a fine dust!
  • Melt your butter - I do this in the microwave on a medium power (600W) for around 30 seconds to 1 minute. But if it melts before this time, stop - it's done!
  • Pour your melted butter into your crushed biscuits and mix together in a bowl.
  • Press your biscuit mixture into the tin you are going to be making your cheesecake in. Press it down nice and firmly. I use a 20cm loose bottom tin (linked above and below).
  • Place it in the fridge to chill whilst you make your cheesecake top. (I leave mine in the fridge for at least 30 minutes)
  • To make your cheesecake filling, mix together your mascarpone, icing sugar and vanilla extract. I use my standing mixer to do this on a low/medium setting for only about 10-20 seconds. You could use an electric hand mixer too.
  • Add in the double cream and keep mixing until it firms up a little. (I had the KitchenAid on a medium setting for just under 2 minutes for this - try not to over mix though... don't let it split!) It should end up being a nice, fairly thick mixture you can spoon - NOT a pourable consistency. 
  • Fold in your chopped up pieces of Toblerone, so they are evenly dispersed throughout the mixture.
  • Spread your mixture on top of the biscuit base and place in the fridge to chill overnight.
  • Remove from the tin and decorate with lots of different sized pieces of white and milk chocolate Toblerone. Keep refrigerated until serving, or if you have any leftovers. Enjoy!
Thanks for reading all about my gluten free Toblerone cheesecake recipe! If you make it, I’d love to see how it turned out so don’t forget to take a snap of your creations and tag me on Instagram!

Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!

Thanks for reading,

Becky xxx

Oh and don’t forget to pin this for later!

Tap here to buy my first ever gluten-free recipe book!

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