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Toblerone cheesecake


  • Sprinkle the gelatine over the boiling water. Stir to dissolve and then set aside to cool. 
  • Crush the biscuits finely in a processor. Transfer to a large bowl with the butter and mix well. Then firmly press into a springform cake tin. Refrigerate for about 45 mins to set.
  • Clean out the processor bowl and lightly combine the sugar and lemon juice. Add the cream cheese and whiz up. Then add the cooled gelatine mixture with the Frangelico, Bailey's Irish Cream, honey and cream. Blend until well combined. Add the Toblerone and lightly pulse.
  • Then pour the mixture over the base and refrigerate for at least 3 hours to set.
  • from "Decadent Desserts" by Kylie Banning


  • 1 tbsp gelatine powder
  • 125 ml boiling water
  • 250 gm chocolate biscuits
  • 125 gm unsalted butter, melted
  • 180 gm sugar
  • 1 tbsp fresh lemon juice
  • 250 gm soft cream cheese, at room temp
  • 60 ml Frangelico
  • 60 ml Bailey's Irish Cream
  • 1 tbsp honey
  • 300 ml cream
  • 50 gm Toblerone, crumbled

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 cup250 ml
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