Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

This recipe came from a packet of cream cheese. With ground almonds in the base and 200g of Toblerone, this cheesecake is great! We like a thicker crust, so next time I make it I'll start with 1 1/2 cups of biscuit crumbs, and see how we go from there. Cooking time is refrigeration time.

Ingredients Nutrition

  • Base

  • 1 cup plain chocolate biscuit, crumbs
  • 80 g butter, melted
  • 14 cup ground almonds
  • Filling

  • 2 (250 g) packages cream cheese, softened
  • 12 cup caster sugar
  • 200 g Toblerone chocolate bars or 200 g dark Toblerone chocolate bar, melted
  • 12 cup thickened cream

Directions

  1. Combine biscuit crumbs, butter and almonds and press into the base of a lightly greased 22 cm spring form pan.
  2. Chill.
  3. Beat cream cheese for 2 minutes or until smooth.
  4. Add sugar, melted chocolate & cream and continue beating until well combined.
  5. Pour onto the the crumb base and refrigerate for 2-3 hours until set (or overnight if you like).
  6. Serve topped with Toblerone shavings.

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