• The base
  • 200g Digestive Biscuits (Chocolate Digestives are best)
  • 100g Butter
  • The Filling
  • 300g Cream Cheese
  • 200g Whipping Cream
  • 200g Toblerone


  • STEP 1
    Crush the digestives, and melt the butter in a pan. Once melted, add the digestives to the butter and mix together.
  • STEP 2
    Place the base mixture in a springform cake tin (approx 8") and press down until firm and even.
  • STEP 3
    Melt the Toblerone in a bowl over a pot of simmering water.
  • STEP 4
    Empty the cheese into a large bowl and beat until smooth. Lightly whisk the cream until almost stiff and then add to the cheese.
  • STEP 5
    Add the melted toblerone to the mixture and mix well (the whole mixture should be light brown).
  • STEP 6
    Pour the mixture onto the base, smoothing out. Bang the cake tin on a solid surface to ensure the mixture settles.
  • STEP 7
    Refrigerate for 2-3 hours, then add some small pieces of chocolate to the top to serve.

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A star rating of 4.9 out of 5.12 ratings