Gluten-Free No-Bake Toblerone Cheesecake

READY IN: 40mins
SERVES: 12-16

INGREDIENTS

Nutrition
  • Base
  • 125
    g plain gluten-free cookies (I used a pack of Freelicious Tea Biscuits)
  • 60
    g butter, melted
  • 18
    cup almond meal
  • 2
    tablespoons caster sugar
  • Cheesecake Layer
  • 500
    g cream cheese, at room temperature (2 packets Philadelphia cream cheese)
  • 300
    ml thickened cream (or use double cream instead)
  • 200
    g Toblerone chocolate bars (1/2 large 400 gram sized Toblerone)
  • Topping
  • 200
    g Toblerone chocolate bars, coarsely grated
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DIRECTIONS

  • Grease and Line the base and sides of a 22cm springform round pan with good quality baking paper.
  • Crush the cookies finely using a food processor or as finely as possible using a rolling pin.
  • In a medium sized bowl, combine all of the cheesecake base ingredients and mix until well combined.
  • Press the biscuit base mixture evenly into the base of the prepared pan. (If the mixture was not firm enough to hold together in the base, add a vary small amount of water and mix through). Refrigerate.
  • For the cheesecake layer- blend the two packets of cream cheese using a mixer for approximately 3 minutes until soft and creamy.
  • Add in the cream and melted chocolate and slowly blend until thoroughly combined and colour is even.
  • Pour the chocolate cheese mixture over the base and smoothe over the top.
  • Topping layer- coarsely grate the remaining 200 grams of Toblerone chocolate and gently sprinkle over the top of the cheesecake until even and total coverage is obtained.
  • Refrigerate the cheesecake for 4 hours or overnight.
  • Remove from tin and serve (I placed small candy coated Easter eggs around the top of the cheesecake for Easter - be sure any decorations used are gluten-free if required for diet).
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