Mini Toblerone chocolate cheesecakes
It has been a long time since I posted a cheesecake on my website. Yes toooo long, so here is my new recipe for mini Toblerone chocolate cheesecakes. These rich looking and tasting cheesecakes are phenomenal. They are so creamy and indulgent that you will not end up having just one. They are perfect to make for special occasion like Valentine's Day, Easter or Christmas. Hope you enjoy them.
Do you like Toblerone chocolate? Which one is your favourite? My favourite one is definitely dark. I would like to mention that this recipe post is not sponsored by Toblerone. I picked this brand as I love Swiss chocolate. It is very creamy!
How to make mini Toblerone chocolate cheesecakes
This recipe could not get any easier really. I love sharing recipes for desserts that don't take too much time to make.
These mini cheesecakes consist of 3 layers, the cookie layer, the cheesecake layer and the ganache layer.
TIPS:
- For the cookie layer: pick any chocolate or cocoa cookies/biscuits you like. I use just cheap plain cocoa biscuits with no filling. In my opinion the base tastes better and it has a more crunchy and sandy texture.
- All the ingredients should be at room temperature.
- In order to get that creamy and smooth cheesecake texture, please remember that most cheesecakes should be baked at low temperature for a longer time. High temperature will make cheesecakes dry and will puff them up.
- I always advise putting a baking tray or a heat-proof container on the bottom of the oven while baking cheesecake. This will help create creamy and smooth texture. I tried making cheesecakes without it and could taste the difference. Cheesecakes were dry.
- Cheesecakes taste the best when they have time to set, this is why I always bake them a day in advance.
What do mini Toblerone chocolate cheesecakes taste like?
These little cheesecakes are fantastic. The crunchy and buttery layer is topped with rich but delicate cheesecake filling. The 'icing on the cake' is Toblerone chocolate ganache which is creamy, smooth and tastes lush. I have added mini Toblerone chocolates on top because I can not get enough of it. The richness of these little treats is phenomenal and every layer has something different to offer.
How to store mini cheesecakes
Store mini cheesecakes in the fridge for up to a week. Bring to room temperature before consuming. These little treats freeze well. Place them in an air-tight container and freeze for up to 3 months. In order to defrost cheesecakes, remove them from the container, place them on a plate and leave at room temperature for about 40 minutes.
If you are looking for more cheesecake recipes, I can recommend you the following:
No-bake coconut and chocolate cheesecake
Chocolate and mint mini cheesecakes
Baked ricotta cannoli cheesecake
Click this link to see the best recipes for cheesecakes
I hope you will make my recipe and if you do, please leave a comment below and let me know your feedback. You can also find me on social media such as Facebook, Instagram, Pinterest, Gab and Gettr. Please say hi and do not forget to tag me in if you make my recipe. I love seeing your creations.
Recipe source – my own
Enjoy!
Indulgent and creamy triple Toblerone mini cheesecakes, layers of chocolate biscuit with baked Toblerone cheesecake filling decorated with milk Toblerone ganache and topped with mini milk Toblerone chocolates sprinkled with edible gold powder.
- 400 g cream cheese (room temperature, 1 cup US plus 1/2 cup US plus 1/2 tbsp US)
- 150 g milk Toblerone chocolate (melted, 3/4 cup US)
- 120 g sour cream (1/2 cup US)
- 40 g icing sugar (1/3 cup US)
- 1 egg (large)
- 1 egg yolk (from large egg)
- 1 tsp vanilla extract
- 200 g chocolate biscuits (or cocoa biscuits, plain with no filling, grinded, weight is stated before grinding,)
- 80 g butter (melted, unsalted, 1/3 cup US)
- 150 ml double cream (1/2 cup US plus 1 tbsp US)
- 230 g milk Toblerone chocolate (chopped into small pieces , 1 cup US)
- 12 mini milk Toblerone chocolates (for decoration)
- edible gold powder (optional)
Please read the recipe post as well. It includes storage instructions and other useful information.
I always recommend weighing ingredients as it always to achieve the best results every time. The US measurements in cups are the estimates only and I can not guarantee the best results.
All ingredients should be at room temperature.
Prepare a muffin tin with 12 holes and line it with muffin or cupcakes cases. Set aside.
- Preheat oven to 150C fan (302F). Take a baking tin and pour some water inside it and place baking tin on the bottom of your oven. It will help to create steam and cheesecakes will be more creamy.
Pulverize biscuits in a food processor, add melted butter and combine together. Divide the mixture between 12 cupcake cases, press each portion of cookie crumb tight and bake in the oven for 10 minutes.
When ready set aside. Set the oven to 150C fan (302F).
In a medium bowl, mix together cream cheese, vanilla extract and sour cream. Mix together well. Add icing sugar, egg and egg yolk and mix until just combined. Next stir in cooled melted chocolate and using a spoon, fold chocolate into the mixture. Do it slowly as you do not want to add too much air to the cheesecake filling.
Divide the cheesecake filling between 12 cupcake cases. Tap muffin tin on a counter couple of times. This step will help to get rid of any air pockets and will help to get smooth cheesecakes.
Bake in the oven for 20-25 min. Next let the cheesecakes cool down for about 10 minutes and remove cheesecakes from the cupcake tin and let them cool before decorating!
Please notice that this recipe for chocolate ganache calls for milk chocolate, if you use dark or white chocolate it will affect the consistency of the final product.
Place chopped chocolate in a medium bowl.
In a small pot heat up the cream until just combined, do not boil! When ready, pour the cream over chocolate and let it sit for 5 min. Next keep stirring the mixture until chocolate dissolves completely. Let it cool to room temp. Using electric mixer whip the chocolate ganache until soft peeks start to form. Transfer to the fridge for 30 min. Keep checking on chocolate ganache from time to time so it does not set to hard and it will become to difficult to pipe on cheesecakes.
Take chocolate ganache out of the fridge about 10 minutes before you want to pipe it on cheesecakes.
Prepare pipping bag with pipping nozzle and spoon ganache inside. Pipe it on top of each cheesecake according to your liking and top it with mini Toblerone milk chocolate. Sprinkle with edible gold powder.