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Toblerone Cheesecake

There's nothing healthy about this one!


  • 125ml boiling water

  • 1 tbsp gelatine powder

  • 250gm Arnott's Choc Ripple biscuits

  • 125gm melted butter

  • 180gm sugar

  • 1 tbsp fresh lemon juice

  • 250gm soft cream cheese

  • 60ml each of Frangelico & Baileys Irish cream

  • 1 tbsp honey

  • 300ml cream

  • 50gm bar of Toblerone, roughly chopped


  • 1.

    Sprinkle gelatine over water. Stir to dissolve, then cool.

  • 2.

    Crush biscuits finely in a food processor. Transfer to a large bowl, together with the melted butter and mix well. Firmly press into a spring form cake tin and refrigerate for 45 minutes to set.

  • 3.

    In a food processor lightly combine sugar and lemon juice. Add cream cheese and whiz.

  • 4.

    Add cooled gelatine, Frangelico, Baileys, honey and cream, and blend until well combined. Add toblerone, and pulse.

  • 5.

    Pour mix over base, and refrigerate for at least 3 hours. Garnish with some extra toblerone.


The base can be prepared the day before it's needed to save time. You can leave out the alcohol if you want to, it still tastes yummy!

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