A Glug of Oil

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Tiny Toblerone Cheesecakes - Three Ways

Individual no bake Toblerone Cheesecakes, easy to make and delicious.

Each using a different filling of White, Dark and Milk Toblerone Tinys.

Tiny Toblerone Cheesecakes - Three Ways

You will need metal food rings which can be purchased in any good cookware shop or online at Amazon.

These cheesecakes are very rich so therefore you really do only want tiny individual cheesecakes. On with the recipe!

Tiny Toblerone Cheesecakes
Yield: 3
Author: Jan Bennett
Tiny Toblerone Cheesecakes - Three Ways

Tiny Toblerone Cheesecakes - Three Ways

These cheesecakes are very rich so therefore you really do only want one tiny individual cheesecake per person.
Prep time: 10 Mininactive time: 8 HourTotal time: 8 H & 10 M


  • 3 metal food rings 2.5 inches in diameter and 2 inches in height
  • a cooks blowtorch
  • a sheet of greaseproof paper large enough to sit all three cooking rings on
  • 1 medium-sized bowl
  • 3 small bowls
  • 8 Hobnob or Digestive Biscuits
  • 35g unsalted butter, plus a little more for greasing
  • 250g tub of Mascarpone cheese
  • 1/2 a tablespoon of icing sugar
  • 50g or 9 white Toblerone Tinys
  • 50g or 9 milk Toblerone Tinys
  • 50g or 9 dark Toblerone Tinys
  • *You will also need 1 more of each Tiny chocolate to grate over the top of each cheesecake before serving.


  1. Put the greaseproof paper on a tray small enough to go into the fridge.
  2. Lightly grease the inside of the food rings and sit them on the greaseproof paper.
  3. Crush the biscuits, either by using a food processor or by putting them into a plastic bag and give them a bash making sure they're finely crushed.
  4. Melt the butter in a small saucepan over a low heat. Stir in the biscuit crumbs and mix well. 
  5. Using a teaspoon, divide the mixture between the three food rings and press the biscuit down till it's nice and firm, otherwise your cheesecakes will fall apart later on.
  6. Put them into the fridge for at least 45 minutes - as the butter cools the crumbs will set.
  7. Meanwhile, put the Mascarpone and icing sugar into the medium bowl and mix well. 
  8. Put a different flavour chocolate in each of the small bowls and pop each bowl, one at a time into the microwave for just 50 seconds to a minute until the chocolate begins to melt - taking care it doesn't burn.
  9. Remove from the microwave and give it a stir and repeat with the other two bowls.
  10. Divide the Mascarpone mixture between the three small bowls (83g in each) and mix well.
  11. Remove the food rings from the fridge and put a different mixture into each, pressing it down as you go. 
  12. Smooth off the tops and pop them back into the fridge. 
  13. They will need at least 8 hours or overnight since the filling is only of Mascarpone and chocolate and needs to set properly.
  14. When you're ready to serve, leaving the cheesecakes in their rings, grate a contrasting chocolate over the top of each cheesecake. 
  15. Carefully remove them from the greaseproof paper and onto a serving plate.
  16. Using a cooks blowtorch just for a few seconds around the edge will help them remove from the food rings easily - use a tea towel to handle them as the metal rings will now be hot!
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  1. Goodness, my mouth is actually watering here, they look simply devine! x

  2. How exciting, fab looking puds.

  3. Good GOD Jan, they look wonderful! I'd quite like to make them as dessert for my next dinner party actually!


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