No-Bake Toblerone Cheesecake |
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Prep Time: 20 Minutes Cook Time: 3 Minutes |
Ready In: 23 Minutes Servings: 12 |
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Here's a slightly different version - with peanut butter and no gelatin. (cooking time is fridge time) Ingredients:
1 1/4 cups oreo cookie crumbs |
1/4 cup butter, melted |
2 (250 g) packages cream cheese, softened |
1 cup smooth peanut butter |
1 cup sugar |
2 (100 g) toblerone chocolate bars, divided |
1 1/2 cups thawed cool whip, divided (or other whipped topping) |
Directions:
1. Mix crumbs and butter; press firmly onto bottom of 9-inch springform pan. Refrigerate 10 minutes.
2. Beat cream cheese, peanut butter and sugar on medium speed until well blended.
3. Chop 1 chocolate bar and stir into cream cheese mixture. Gently stir in 1 cup of the whipped topping.
4. Spoon over crust, and refrigerate 3 hours.
5. Microwave remaining 1/2 cup whipped topping and chocolate bar on high for 1 minute. Stir until chocolate is melted and mixture is well blended; cool slightly.
6. Pour glaze over cake and refrigerate until ready to serve.
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