No-Bake Toblerone Cheesecake

Swan Valley Tammi's Note:

Here's a slightly different version -- with peanut butter and no gelatin. (cooking time is fridge time)

• Total Time: 3 hrs 40 mins
• Prep Time: 20 mins
• Cook Time: 3 hrs 20 mins

Ingredients:

Servings: 12

• 1 ¼ cups Oreo cookie crumbs
• ¼ 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 ½ cups thawed Cool Whip , divided (or other whipped topping)

Directions:

1. Mix crumbs and butter; press firmly onto bottom of 9-inch springform pan. Refrigerate 10 minutes.
2. Beat cream cheese, peanut butter and sugar on medium speed until well blended.
3. Chop 1 chocolate bar and stir into cream cheese mixture. Gently stir in 1 cup of the whipped topping.
4. Spoon over crust, and refrigerate 3 hours.
5. 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.
6. Pour glaze over cake and refrigerate until ready to serve.

Reviews

[Rambling Robin]

Normally I'm not big on cheesecake, but this is the best cheesecake I have EVER eaten! It's smooth, rich and delicious :) AND it's easy to make!

[Chef #1340618]

This cheesecake recipe was fantastic, rich and smooth and so easy to make.