Toblerone Cheesecake Ice Cream Recipes

TOBLERONE CHEESECAKE!

Toblerone Cheesecake! image

Creamy Chocolatey Toblerone Cheesecake, with a Buttery Biscuity Base - and its No-Bake!

Provided by Jane's Patisserie

Categories Dessert

Time 20m

Number Of Ingredients 13

Ingredients

300 g Digestives
150 g Unsalted Butter ((melted))
200 g Toblerone ((melted))
500 g Full-Fat Cream Cheese
125 g Icing Sugar
1 tsp Vanilla Extract
300 ml Double Cream
200-300 g Toblerone ((chopped))
150 ml Double Cream
2 tbsp Icing Sugar
50 g Milk Chocolate ((melted))
Toblerone Pieces
Sprinkles

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!

Nutrition Facts : Calories 512 kcal, Carbohydrate 37 g, Protein 4 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 106 mg, Sodium 232 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving

TOBLERONE-TOPPED CARAMEL CHEESECAKE

TOBLERONE-Topped Caramel Cheesecake image

Easy and decadent, this creamy caramel cheesecake with a chocolate cookie crust and chopped chocolate topping is sure to be a hit for any event.

Provided by Philadelphia Cream Cheese

Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada

Time 5h30m

Yield 12

Number Of Ingredients 8

Ingredients

1 ¼ cups OREO Baking Crumbs
¼ cup butter, melted
3 (250 g) packages PHILADELPHIA Brick Cream Cheese, softened
¾ cup packed brown sugar
1 tablespoon vanilla
3 eggs
⅓ cup caramel ice cream topping
1 (100 gram) bar TOBLERONE Swiss Milk Chocolate, coarsely chopped

Steps:

Heat oven to 350 degrees F.
Mix crumbs and butter; press onto bottom of 9-inch springform pan.
Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Spread caramel topping over cheesecake just before serving. Garnish with chopped chocolate.

Nutrition Facts : Calories 407 calories, Carbohydrate 36.9 g, Cholesterol 129.6 mg, Fat 27.6 g, Fiber 1 g, Protein 6.9 g, SaturatedFat 14.6 g, Sodium 407.6 mg, Sugar 21.1 g

TOBLERONE CHEESECAKE ICE CREAM

Toblerone Cheesecake Ice Cream image

Make and share this Toblerone Cheesecake Ice Cream recipe from Food.com.

Provided by Wendys Kitchen

Categories Frozen Desserts

Time 4h15m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

250 g cream cheese, softened
1/3 cup caster sugar
1/2 teaspoon vanilla extract
1/2 cup heavy cream
100 g Toblerone chocolate bars, chopped
1 1/4 liters ice cream, softened

Steps:

Using electric mixer beat cream cheese, sugar and vanilla until smooth.
Gradually add cream, beating until combined.
Fold cream cheese mixture and toblerone through the ice-cream.
Transfer to air-tight container and freeze 4-5 hours.
Serve with fresh berries.

Nutrition Facts : Calories 385, Fat 26.9, SaturatedFat 16.8, Cholesterol 96.7, Sodium 174.4, Carbohydrate 32.1, Fiber 0.7, Sugar 28.7, Protein 6

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