No-Bake Toblerone Cheesecake

READY IN: 3hrs 40mins


  • 1 14
    cups Oreo cookie crumbs
  • 14
    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 12
    cups thawed Cool Whip, divided (or other whipped topping)


  • 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.