Gluten Free No Bake Toblerone Cheesecake Recipes
GLUTEN-FREE NO-BAKE TOBLERONE CHEESECAKE
Inspired by recipe#366782, I've made this version totally gluten-free and some small adjustments better suited to ingredient size and availability. I made this cheesecake for Easter 2013 and decorated with mini candy coated Easter eggs. I use a 400 gram Toblerone chocolate for this cheesecake - 1/2 in filling and 1/2 grated for the topping. Toblerone is currently listed as being gluten-free on the Kraft website. Cheesecake is best made the day before serving. Cooking time does not include rest time.
Provided by Jubes
Categories Dessert
Time 40m
Yield 1 deluxe Toblerone Cheesecake, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Grease and Line the base and sides of a 22cm springform round pan with good quality baking paper.
- Crush the cookies finely using a food processor or as finely as possible using a rolling pin.
- In a medium sized bowl, combine all of the cheesecake base ingredients and mix until well combined.
- Press the biscuit base mixture evenly into the base of the prepared pan. (If the mixture was not firm enough to hold together in the base, add a vary small amount of water and mix through). Refrigerate.
- For the cheesecake layer- blend the two packets of cream cheese using a mixer for approximately 3 minutes until soft and creamy.
- Add in the cream and melted chocolate and slowly blend until thoroughly combined and colour is even.
- Pour the chocolate cheese mixture over the base and smoothe over the top.
- Topping layer- coarsely grate the remaining 200 grams of Toblerone chocolate and gently sprinkle over the top of the cheesecake until even and total coverage is obtained.
- Refrigerate the cheesecake for 4 hours or overnight.
- Remove from tin and serve (I placed small candy coated Easter eggs around the top of the cheesecake for Easter - be sure any decorations used are gluten-free if required for diet).
Nutrition Facts : Calories 279.7, Fat 28.2, SaturatedFat 16.5, Cholesterol 91.3, Sodium 179.1, Carbohydrate 4.7, Fiber 0.1, Sugar 3.5, Protein 3.2
NO-BAKE TOBLERONE CHEESECAKE
Here's a slightly different version -- with peanut butter and no gelatin. (cooking time is fridge time)
Provided by Swan Valley Tammi
Categories Cheesecake
Time 3h40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix crumbs and butter; press firmly onto bottom of 9-inch springform pan. Refrigerate 10 minutes.
- Beat cream cheese, peanut butter and sugar on medium speed until well blended.
- Chop 1 chocolate bar and stir into cream cheese mixture. Gently stir in 1 cup of the whipped topping.
- Spoon over crust, and refrigerate 3 hours.
- 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.
- Pour glaze over cake and refrigerate until ready to serve.
Nutrition Facts : Calories 397.4, Fat 31.3, SaturatedFat 14.8, Cholesterol 56.1, Sodium 268.9, Carbohydrate 24.7, Fiber 1.3, Sugar 22.1, Protein 8
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