You would think that in this day and age you would have no problem knowing what is and isn’t Gluten Free. Sure there is a plethora of choice in the average health food aisle now. But even in the 5 years since I’ve been eating gluten free I’ve seen so many knew products come onto the market. Funnily enough some of our favourites are still not easy to tell if they’re GF. One chocolate that just so happens to be gluten free also happens to be a favourite of mine. Something I’ve enjoyed cooking with for years. Knowing that it’s entirely safe for me to eat makes it even more of a favourite now! So today I just had to share with you one of my favourite cheesecake recipes, so simple and so delicious. My Mini Toblerone Cheesecake is sure to have you rejoicing!
Yup, Toblerone in all it’s shapes, forms and flavours, is gluten free. Kind of awesome huh?! I definitely think so, as I’ve been making this to-die-for Toblerone Cheesecake for years. (Though not anywhere near often enough as my father-in-law believes!) I mean cheesecakes in any shape or form are pretty damn easy to convert to gluten free. It’s generally as simple as swapping normal biscuits for gluten free ones in the base. Ta-Dah! Gluten Free Dessert! Cheesecakes also happen to be one of my favourite desserts purely because they are so easy to make and can be made hours, even days ahead of time.
So what’s so special about Toblerone Cheesecake?!
Well if I’m honest, not a huge amount. A mean other than the velvety smooth feel, the lightly flavoured, not too sweet. Plus hello hidden little crunchy nuggets of nougat! Throw in a perfectly snapping dark chocolate lid, a crunchy chocolatey base and you’ll find yourself in Chocolate Nirvana! For me, an avid chocoholic, this comes pretty damn close to perfection. Well, maybe if you don’t count my Gluten Free Chocolate Self Saucing Pudding anyway. But there is something about Swiss made chocolate. Or is it simply the fact there are chunks of delicious nougat hidden among little triangles of milk chocolate heaven. Oh and if you were wondering. Yes I am normally an avid dark chocolate eater. My one exception has always been Toblerone though, so it seemed only fitting that I work it into at least one dessert!'A party without cake is just a meeting' - Julia ChildClick To Tweet
I don’t think any truer words have ever been spoken!! (Haha.) Julia Child has always been an inspiration to me. Something about her no-nonsense, hearty approach to food has always hit home. In fact the more I learn about her, the more I realize just what a visionary but also practical woman she was. If you’re interested, I highly recommend reading up on her, she truly did change not only the face of home cooking.
In fact you’ll probably find me quoting a lot of Julia Child here and on Instagram. I have a somewhat similar approach to food, specifically baking, that I hope you can all agree with me on. One of my favourite quotes of all time was in relation to her use of ingredients like butter and cream. Nutritionists and food critics at the time questioned her over-use of them. Her response though? Ah this woman had a heart close to mine for sure!!
If you’ve looked around my site before you’ll know all too well that I love butter. And sugar. And chocolate. I mean like Julia says, it’s the simple things that I take pleasure in!! That’s why I’ve ALWAYS been a firm believer that any and every occasion is an excuse for cake. Or in this case, toblerone cheesecake!
Now enough about Julia. Let’s talk Toblerone Cheesecake!
This dessert is simple, like really simple. So I decided to take it up an extra notch and make it into seriously cute like mini cheesecakes. Because who can resist any kind of dessert in miniature!! But if you can’t be bothered making small versions of my toblerone cheesecake, you can simply make one big one. Just use a standard 23cm spring form pan lined and greased. Otherwise, if like me, you think these are just super delectable, make the cutest damn dessert and are yummy to boot. Then you need to give these a try this weekend! Cheesecakes are not just a summer dessert people!! Embrace it!
Mini Toblerone Cheesecake
- 200 grams Gluten Free Chocolate Cream Biscuits *see notes below
- 35 grams Butter melted
- 500 grams Philadelphia Cream Cheese cubed, room temperature
- 200 grams Toblerone chocolate melted
- 1/2 cup Caster Sugar
- 1/2 cup Thickened Cream
- 200 grams Dark Chocolate melted - Nestle is my go to brand
- 1 tsp Coconut Oil melted
- Prepare a 12 hole muffin tray to make your mini cheesecakes. You can either use a silicone tray greased with a little butter or a standard metal muffin tray. To prepare the metal tray grease the sides with butter and then line the base of each hole with a piece of baking paper cut to size. See notes below for a cheat!
- In a food processor or similar blend the biscuits down to a fine crumb. Add in the melted butter and mix with a spoon until it comes together. Take a heaped tablespoon of biscuit mixture and press into the base of each muffin hole. Refrigerate for 10 minutes.
- Rinse out the food processor and place the chopped cream cheese into it. Be sure that it's soft to touch so that it blends easily. Blend until smooth. Add the melted Toblerone, caster sugar and cream to the processor and blend again until well combined.
- Remove the bases from the fridge and spoon cheesecake mixture into your prepared tin. You want to leave 1cm or so room at the top of each cheesecake so that your chocolate lid will fit. Once each cheesecake is filled nearly to the top, please back into the fridge for 2 hours.
- Once your mini cheesecakes are set, transfer the tray from the fridge to the freezer for 10 minutes. This is a little trick to get your chocolate lids to set quickly!
- Whilst in the freezer, melt the dark chocolate and coconut oil together in the microwave in 30 second bursts. Stir between each burst to ensure chocolate doesn't burn.
- You'll need to move quickly now. Remove the cheesecakes from the freezer and have ready next to your melted chocolate mixture and a teaspoon. Quickly pour a teaspoon or two of chocolate onto the tops of each cheesecake, and smooth out in a quick movement. You'll need to move as quick as you can here as the chocolate will start setting as it comes in contact with the frozen cheesecake. Once all cheesecakes are covered in chocolate place back into the fridge for a further 10 minutes.
- Keep cheesecakes refrigerated until ready to serve. To remove from their tray simply run a warm butter knife around the outer edge before turning upside and giving a little tap.
- Serve with a dollop of whipped cream, an extra grating of Toblerone and fresh berries! Enjoy!
- I love the Woolworths brand Free From Creme Choc biscuits for the base of this recipe. Though any brand of gluten free Oreo-style biscuits could be used!
- To easily line the base of a metal muffin tray, simply cut the bases out of 12 cupcake liners and place them in! This helps to ensure the bases don't stick when setting and will make getting them out much easier.
- To avoid burning chocolate in the microwave use this simple tip! - Simply melt your chocolate only 3/4 of the way then remove from the microwave. Help speed up the last little bit of melting by stirring your chocolate together well. You'll never have burnt chocolate again!
- If your cheesecakes really don't want to come out of their molds you can use a dessert spoon to wedge underneath and life them out. Be sure to insert the spoon under the biscuit base though!
So if you’re a Toblerone, or well, any kind of chocolate lover, like me – then you’ll definitely want to give this easy and scrumptious dessert a go! Did you know I’m now on Pinterest too? So go ahead and pin this for later by clicking Save on the image below!