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Recipe > No-Bake Toblerone Cheesecake

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      • By: chriskathnic

        Oh YUM!! When I read this recipe, it looked almost too easy - it was very simple to make. I didn't leave it... Read More

      • By: a cook

        Made this one for a family gathering and was asked to make it again for the next one! I didn't cover the... Read More

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  • Other recipes from this episode:

No-Bake Toblerone Cheesecake

No-Bake Toblerone Cheesecake Print Share
  • Prep Time : 20 min
  • Cooking time : 3 hr 00
  • Makes : Makes 12 servings, 1 piece (120 g) each.

What You Need!

  • 1-1/4 cups Oreo Baking Crumbs
  • 1/4 cup butter, melted
  • 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
  • 1 cup Kraft Smooth Peanut Butter
  • 1 cup sugar
  • 2 bars (100 g each) Toblerone Swiss Milk Chocolate, chopped, divided
  • 1-1/2 cups thawed Cool Whip Whipped Topping, divided

Make It!

  1. Mix crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate 10 min.
  2. Beat cream cheese, peanut butter and sugar with mixer until well blended. Add half the chocolate; mix well. Whisk in 1 cup Cool Whip. Spoon over crust. Refrigerate 3 hours.
  3. Microwave remaining Cool Whip and chocolate in small microwaveable bowl on HIGH 1 min.; cool slightly. Pour over cheesecake. Refrigerate until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim.

Nutrition information

  • Calories 500
  • Total fat 35
  • Saturated fat 17
  • Cholesterol 65
  • Sodium 370
  • Carbohydrate 43
  • Dietary fibre 2
  • Sugars 33
  • Protein 8
  • Vitamin A 15
  • Vitamin C 0
  • Calcium 8
  • Iron 10
  • Makes Makes 12 servings, 1 piece (120 g) each.
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