November 26th – Tasty TOBLERONE Cheesecake

Does anyone else pick up the free recipe cards in grocery stores? A couple of years ago I picked up a Woolworths & Philadelphia recipe card for a “TOBLERONE Raspberry Swirl Cheesecake”. I’ve had a few bad experiences with free recipe cards in the past but a few minor tweaks and this cheesecake has become one of my go-to’s. Have you had an interesting experience with a free recipe card? Tell us about it in the comment section 🙂


Please note – this cheesecake does take a little longer than other simpler cheesecake recipes due to the variety of ingredients (melted chocolate, whipped cream, etc.)
I promise it’s worth the effort!  


1 packet of plain chocolate biscuits (I usually choose Arnott’s Choc Ripple)
100g unsalted cooking butter
500g cream cheese, softened
1/2 cup caster sugar
1 tsp gelatine dissolved in 2 tbsp boiling water
200g Milk TOBLERONE, melted
Vanilla essence
1 cup thickened cream, softly whipped
1 punnet fresh raspberries, pureed
Chopped nuts (e.g. roasted peanuts or almonds)
100g TOBLERONE shards, for decoration
Raspberries, extra for decoration



  1. In a food processor, crush the biscuits. Add melted butter and combine. Press into the base of a springform pan and refrigerate.
  2. In a bowl, combine the softened cream cheese and sugar with an electric beater until smooth.
  3. Add the dissolved gelatine solution, melted chocolate and vanilla and mix.
  4. Lightly whip the thickened cream and fold through the cream cheese mixture.
  5. Pour the mixture over the prepared base. Spoon the raspberry mixture onto the top then swirl through the top portion of the cheesecake using a skewer.
  6. Chill for 3 hours or until set.
  7. Decorate with nuts, chocolate and extra raspberries before serving.

Hints & Tips: 

  • Although the recipe calls for fresh raspberries, I have used frozen raspberries in a pinch and they work just as well. However, the fresh ones are more aesthetically pleasing for the decoration on top.
  • You could experiment with the type of chocolate and the type of nuts in the topping to give this recipe an extra twist.
  • Always lightly grease your springform pan with cooking oil to reduce the chance of the cheesecake sticking once set.

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