Caramel Toblerone Cheesecake Bars
Silky. Creamy. Chocolatey. These Caramel Toblerone Cheesecake Bars are made from a smooth cheesecake filled with crunchy chocolate pieces, a luscious caramel layer, and a crisp graham cracker base. Sweetened condensed milk keeps the filling ultra dense, while chopped Toblerone adds little pockets of chocolatey crunch throughout. Finish it off with a generous drizzle of caramel and more Toblerone on top and you have yourself a simple yet elegant, party dessert!
The Little Joys Inside This Bake
- A silky, creamy cheesecake made easy with sweetened condensed milk
- Crunchy pieces of Toblerone in every bite
- A crisp graham cracker base that adds the perfect crunch
- That final caramel layer that feels oh so rich and satisfying
- An elegant, shareable dessert that feels special without being complicated
Everything You Need for Caramel Toblerone Cheesecake Bars
Graham Cracker Base
- Unsalted butter: melted for richness and binding
- Granulated sugar: for a hint of sweet
- Graham Cracker crumbs: for a crisp, classic base
- Salt: just a pinch to balance the sweetness
Cheesecake Filling
- Sweetened Condensed Milk: for decadence and perfect sweetness
- Cream cheese: room temperature for a silky texture
- Egg: room temperature, for binding and setting
- Heavy cream: provides extra creaminess
- Vanilla Extract: a touch of flavour
- Salt: a pinch to balance the sweetness
- Toblerone: roughly chopped for crunch
Topping
- Caramel: homemade or store bought
- Toblerone: roughly chopped for a generous finish
Mindful Moments
- Feel the graham cracker crumbs press together under your fingertips
- Smell the caramel aromas fill up your kitchen while the cheesecake bars bake
- Let the rhythm of folding in the chocolate slow you down
Storage + Make-Ahead Tips
This recipe does not include specific storage or make-ahead instructions. If you have a preferred way of storing or serving these bars, feel free to follow what works best in your kitchen.
Before You Bake: FAQ
Can I use convection bake?
Yes. The recipe includes both conventional and convection baking temperatures.
How do I know when the Caramel Toblerone Cheesecake bars are done?
Bake until the filling is set and no longer giggly. However, a slight wobble is perfect! It will continue to set once it cools. In my oven, it takes about 40 minutes using a convection bake (300F).
Should the cream cheese be softened first?
Yes, please! Room temperature cream cheese helps create a smooth filling.
How It All Comes Together
Preheat your oven to 350°F or 325°F convection bake and line a 9″x9” pan with parchment paper.
Combine melted butter, sugar, salt, and graham cracker crumbs in a large bowl until the mixture looks wet and clumps together. Add additional melted butter, 1 tbsp at a time, if needed to allow the mixture to form crust.
Press the crust evenly into the prepared baking pan, smoothing it gently into the corners. Bake for about 20 minutes, or until the edges turn golden.
Whisk softened cream cheese and sweetened condensed milk together in a large bowl until smooth and glossy.
Add the egg, vanilla extract, salt, and heavy cream, mixing again just until combined.
Fold in the chopped Toblerone, letting the chocolate scatter through the batter.
Lower the oven temperature to 325°F or 300°F convection bake once the crust is done.
Pour the cheesecake filling over the warm crust, smoothing the top lightly.
Bake for about 40 minutes, until the cheesecake is set and gently firm.
Cool at room temperature then add caramel and additional chopped Toblerone pieces.
Transfer to the fridge for 2 hours.
Cut, serve, and enjoy!
Also check out:
White Chocolate Raspberry Cheesecake
Baileys Cheesecake
No Bake Cheesecake Bites
Caramel Toblerone Cheesecake Bars
Ingredients
Graham Cracker Base
- 1/3 cup Unsalted Butter melted
- 1/4 cup Granulated Sugar
- 1 1/2 cup Graham Cracker crumbs from approx. 11 cracker sheets
- pinch of salt
Cheesecake Filling
- 1 can Sweetened Condensed Milk
- 2 packages (8 oz each) Cream Cheese room temperature
- 1 Egg large, room temperature
- 1/4 cup Heavy Cream
- 1 tsp Vanilla Extract
- pinch of salt
- 1 1/2 cups Toblerone roughly chopped
Topping
- 1/2 cup Caramel homemade or storebought
- 1 cup Toblerone roughly chopped
Instructions
Graham Cracker Base
- Start by preheating your oven to 350F (325F convection bake). Line a 9"x9” baking pan with parchment paper.
- In a large bowl, use a spoon to combine melted butter with flour, sugar, salt, and graham cracker (note: the mixture should look wet and clump together. If this is not the case, add 1 tbsp of melted butter at a time until the correct consistency is achieved).
- Press mixture evenly into the bottom of the prepared 9”x9” baking pan. Bake for ~20 minutes or until edges are golden brown. While crust is baking, start on the cheesecake filling.
Cheesecake Filling
- In a large bowl, whisk together softened cream cheese with sweetened condensed milk.
- Add egg yolks, vanilla extract, salt, and heavy cream. Mix once more to combine.
- Fold in your chopped toblerone pieces.
- Once crust is baked, lower the oven temperature to 325F (300F convection bake). Pour cheesecake mixture over the baked crust.
- Return baking pan to the oven for another ~40 minutes or until set.
- Cool at room temperature then add caramel and additional chopped Toblerone pieces. transfer to the fridge for at least 2 hours (preferably overnight).
- Cut, serve, and enjoy!
Notes
- I love to keep extra caramel frozen as an easy addition to desserts!
- To freeze: Place in a freezer bag, push out air while sealing. Store for up to 6 months. To thaw, place in the refrigerator for 2 hours, then transfer to a bowl. Stir a few times and voila! You have lime curd that is as perfect as the day that you made it!