Caramel Toblerone Cheesecake Bars
Silky. Creamy. Delicious. These Caramel Toblerone Cheesecake bars combine your favourite silky, smooth, and creamy cheesecake interior with rich caramel, crunchy chocolate, and a perfectly crispy graham cracker crust! This recipe is simple to make, decadent, and a perfect elegant and shareable dessert for a special occasion!
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
Sofia’s Tips:
- 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!
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