TOBLERONE Chocolate Chunk CheesecakeEllipse
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TOBLERONE Chocolate Chunk Cheesecake

Your guests will rave about this creamy cheesecake in a shortbread cookie crust. Rich TOBLERONE Chocolate chunks and a dark chocolate ganache top the cheesecake.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 2 bars (3.52 oz. each) TOBLERONE Swiss Milk Chocolate with Honey and Almond Nougat, divided
  • 24 LORNA DOONE Shortbread Cookies, finely crushed
  • ⅓ cup almonds, toasted, cooled and finely ground
  • ¼ cup butter, melted
  • 1 cup granulated sugar, divided
  • 3 pkg. (8 oz. each) brick cream cheese, softened
  • ¾ cup sour cream
  • 1½ tsp. vanilla, divided
  • 3 eggs
  • ¾ cup heavy whipping cream, divided
  • 1 bar (3.52 oz.) TOBLERONE Swiss Dark Chocolate with Honey and Almond Nougat, coarsely chopped
  • 1 Tbsp. powdered sugar

Nutrition facts

Recipe Tips


Heat oven to 350°F. 


Cut milk chocolate bars into 14 triangles; reserve for later use. Chop remaining milk chocolate bar.


Combine cookie crumbs, nuts, butter and 1/4 cup granulated sugar; press onto bottom and 2 inches up side of 9-inch springform pan. Set aside.


Beat cream cheese and remaining granulated sugar in large bowl with mixer until well blended. Add sour cream and 1 tsp. vanilla; mix well. Add eggs, 1 at a time, beating on low speed after each just until blended. Stir in chopped milk chocolate. Pour into crust.


Bake 55 min. to 1 hour or until center of cheesecake is almost set. Turn oven off. Open oven door slightly. Let cheesecake stand in oven 30 min. 


Run knife or metal spatula around rim of pan to loosen cake; cool cake completely before removing rim. 


Refrigerate cheesecake 4 hours.


Microwave 1/4 cup heavy cream in microwaveable bowl on HIGH 30 sec. or just until warmed.  (Do not let cream come to boil.) Add to dark chocolate in small bowl; let stand 3 min. Stir until chocolate is completely melted and mixture is well blended. Cool slightly. 


Spread chocolate ganache over top of cheesecake, spreading to within 1 inch of edge.  Refrigerate 15 min. or until ganache is firm.


Beat powdered sugar with the remaining vanilla and heavy cream in large bowl with mixer on high speed until soft peaks form. Spoon into pastry bag fitted with star tip.  Use to pipe whopped cream onto top of cheesecake; top with reserved chocolate triangles.

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