Go Back

Mini Toblerone Cheesecake

These sweet Mini Toblerone Cheesecakes make the ideal individual dessert for any occasion! Not only are they scrumptious, they also happen to be Gluten Free!
Prep Time20 mins
Total Time2 hrs 20 mins
Course: Dessert
Cuisine: Australian
Servings: 12 cheesecakes


  • 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!