Toblerone cheesecake

Prep time: 20 minutes
Total time: 3 hours 20 min
Makes : 12 servings, 1 piece (120 g) each.


·         1-1/4 cups Oreo Baking Crumbs – these are generally not available, so suggest digestive biscuits or tennis biscuits (crushed)
·         1/4 cup butter, melted
·         2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened (or you can use any other good cream cheese)
·         1 cup 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 – we suggest using Orly Whip

MIX crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate 10 min.
BEAT cream cheese, peanut butter and sugar with mixer until well blended. Add half the chocolate; mix well. Whisk in 1 cup Orly Whip. Spoon over crust. Refrigerate 3 hours.
MICROWAVE remaining Orly Whipand 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.

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