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
TOBLERONE CHEESECAKE
Toblerone is a delicious chocolate candy bar made in Switzerland. It is made of Swiss chocolate, honey and almond nougat. The chocolate bars can usually be found at your local supermarket on the candy aisle, or at gourmet candy stores. Toblerone is available in both milk and dark chocolate bars. This is a delicious no bake recipe I found on the net. Cook time is chill time.
Provided by BirdyBaker
Categories Cheesecake
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Melt the 1/3 cup of butter.
- Crush chocolate biscuits into crumbs.
- Mix together the chocolate biscuit crumbs and melted butter. Press mixture into bottom of lightly greased 23cm (9-inch) springform pan. Place in refrigerator to chill.
- Beat the cream cheese with an electric mixer for 2 minutes or until smooth.
- Place the chocolate in a small saucepan or in the top of a double boiler on low heat (water in bottom of double boiler should be at a slow simmer) and melt the 200g (approximately 8 ounces) of toblerone, stirring constantly.
- Add the sugar, melted toblerone, and heavy cream to cream cheese and continue beating until thoroughly combined and very smooth.
- Remove cheesecake base from refrigerator and spoon mixture into base. Smooth top of cake with a metal spatula. Refrigerate (in pan) for at least 4 hours or overnight.
- Before serving, remove cheesecake from refrigerator and release sides of springform pan. Place cheesecake on serving platter and garnish with the extra grated Toblerone chocolate and dust top with confectioners' sugar (optional).
- Tip:.
- The longer you leave the cheesecake in the refrigerator, the firmer it will be; 12 hours or overnight is best.
Nutrition Facts : Calories 438.5, Fat 36.1, SaturatedFat 22.1, Cholesterol 105.9, Sodium 272.3, Carbohydrate 24.7, Fiber 0.5, Sugar 16.8, Protein 6
TOBLERONE CHEESECAKE
Make and share this Toblerone Cheesecake recipe from Food.com.
Provided by mortarandpestle
Categories Cheesecake
Time 3h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Process biscuits in a food processor until crumbs - should be about 1 cup.
- Combine crumbs with butter and press lightly into the base of greased springform tin (22cm).
- Chill in fridge.
- Beat cream cheese with a mixer for 2 minutes until smooth & spft.
- Add sugar, melted Toblerone & cream - beat until well combined.
- Pour onto prepared base & refridgerate 2-3 hours.
- Garnish with grated Toblerone.
Nutrition Facts : Calories 292.6, Fat 23.9, SaturatedFat 13.6, Cholesterol 70.7, Sodium 251.4, Carbohydrate 17.6, Fiber 0.3, Sugar 12.6, Protein 3.4
BERRY SHORTBREAD CHEESECAKE SLICE
A stunning centrepiece dessert that's bursting with summer flavours, perfect for a special occasion
Provided by Barney Desmazery
Categories Afternoon tea, Buffet, Dessert
Time 2h30m
Number Of Ingredients 10
Steps:
- Heat oven to 180C/160C fan/gas 4. Grease and line a 2lb loaf tin with baking parchment. Tip the shortbread into a food processor and blitz into crumbs, or place in a plastic bag and bash with a rolling pin. Add the melted butter and mix well. Press the mix into the base of the tin.
- Beat the cheese, crème fraîche, vanilla and sugar until smooth, then mix in the flour and eggs until smooth again - you can do this by hand or in a food processor. Pour the mix into the tin and smooth the top with a knife. Bake in the oven for 10 mins, then turn to 120C/100C fan/gas ½ and cook for 1 hr 20 mins or until set with a slight wobble in the centre. Turn off the heat and leave to cool in the oven. Once cool, refrigerate until chilled.
- To make the topping, melt the jam in a small pan over a low heat with enough water to make a pouring consistency, then allow to cool completely. To serve, top the cake with the berries and drizzle with the jam.
Nutrition Facts : Calories 610 calories, Fat 42 grams fat, SaturatedFat 26 grams saturated fat, Carbohydrate 53 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 1.09 milligram of sodium
TOBLERONE SHORTBREAD COOKIES
These are really yummy and I make them every year for the Christmas holidays. I especially like them stored in the fridge and eaten cold but they're great at room temp too!
Provided by thepurpleturtle
Categories Dessert
Time 30m
Yield 36 serving(s)
Number Of Ingredients 6
Steps:
- Cream together butter and icing sugar, beat in vanilla and salt.
- Add flour 1 cup at a time, mixing well after each time.
- Stir in toblerone.
- Roll dough into 1" balls and place 2" apart on cookie sheet. Flatten with a fork dipped in icing sugar. Bake at 350 degrees for 12-15 minutes.
Nutrition Facts : Calories 167.6, Fat 10.4, SaturatedFat 6.5, Cholesterol 27.1, Sodium 106.6, Carbohydrate 17.3, Fiber 0.4, Sugar 6.6, Protein 1.5
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