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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


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!


Serving: 1g | Calories: 531kcal | Carbohydrates: 34g | Protein: 5g | Fat: 42g | Saturated Fat: 25g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 100mg | Sodium: 306mg | Fiber: 1g | Sugar: 26g