Toblerone Cheesecake Recipes

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TOBLERONE CHEESECAKE



Toblerone Cheesecake image

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

1 cup plain chocolate biscuit, crushed (chocolate wafer cookies)
1/3 cup unsalted butter, melted
500 g cream cheese, softened (two 8 oz. packages)
1/2 cup sugar
1/2 cup thickened cream or 1/2 cup heavy cream
200 g Toblerone chocolate bars, melted (approximately 8 ounces milk or dark chocolate)
extra Toblerone chocolate bar, grated (milk or dark chocolate)
confectioners' sugar

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



Toblerone Cheesecake image

Follow my step-by-step recipe for this easy cheesecake – a delicious dessert for all occasions

Provided by garyirving

Time 30m

Yield Serves 8

Number Of Ingredients 7

The base
200g Digestive Biscuits (Chocolate Digestives are best)
100g Butter
The Filling
300g Cream Cheese
200g Whipping Cream
200g Toblerone

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.

NO-BAKE TOBLERONE CHEESECAKE



No-Bake Toblerone Cheesecake image

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

1 1/4 cups Oreo cookie crumbs
1/4 cup butter, melted
2 (250 g) packages cream cheese, softened
1 cup smooth peanut butter
1 cup sugar
2 (100 g) Toblerone chocolate bars, divided
1 1/2 cups thawed Cool Whip, divided (or other whipped topping)

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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