No Bake Toblerone Cheesecake Recipes

TOBLERONE CHEESECAKE!

Steps:

• Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
• Tip into an 8″/20cm Deep Springform Tin and press down firmly - chill in the refrigerator whilst you do the rest!
• Melt the 200g Toblerone in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted - leave to cool slightly whilst doing the rest.
• With an electric mixer (I used my KitchenAid) Mix the Cream Cheese, Icing sugar and Vanilla together until smooth!
• Pour in the melted Toblerone and beat till smooth.
• Pour in the liquid Double Cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does!
• Chop up the Toblerone and fold through the cheesecake mix - pour onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 4-5 hours, or preferably over-night!
• Remove the cheesecake from the tin, and decorate with some melted chocolate, whipped cream (Double Cream & Icing Sugar), and some extra Toblerone and Sprinkles!

NO-BAKE TOBLERONE CHEESECAKE

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.

GLUTEN-FREE NO-BAKE TOBLERONE CHEESECAKE

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).

TOBLERONE CHEESECAKE

Steps:

• Crush the digestives, and melt the butter in a pan. Once melted, add the digestives to the butter and mix together.
• Place the base mixture in a springform cake tin (approx 8") and press down until firm and even.
• Melt the Toblerone in a bowl over a pot of simmering water.
• Empty the cheese into a large bowl and beat until smooth. Lightly whisk the cream until almost stiff and then add to the cheese.
• Add the melted toblerone to the mixture and mix well (the whole mixture should be light brown).
• Pour the mixture onto the base, smoothing out. Bang the cake tin on a solid surface to ensure the mixture settles.
• Refrigerate for 2-3 hours, then add some small pieces of chocolate to the top to serve.