Best 4 No Bake Toblerone Cheesecake Recipes
In the realm of desserts, no-bake cheesecakes stand out as a delightful indulgence that requires minimal effort. "No Bake Toblerone Cheesecake" emerges as an exquisite variation that captivates the palate with its rich, chocolatey flavor and creamy texture. This delectable treat boasts a unique combination of melted Toblerone chocolate, velvety cream cheese, and a graham cracker crust, resulting in a symphony of flavors and textures that will tantalize your taste buds. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the steps to create this extraordinary dessert, ensuring a perfect balance between simplicity and indulgence.
Let's cook with our recipes!
TOBLERONE CHEESECAKE!
Creamy Chocolatey Toblerone Cheesecake, with a Buttery Biscuity Base - and its No-Bake!
Provided by Jane's Patisserie
Categories Dessert
Time 20m
Number Of Ingredients 13
Steps:
- Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
- Tip into an 8″/20cm Deep Springform Tin and press down firmly - chill in the refrigerator whilst you do the rest!
- Melt the 200g Toblerone in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted - leave to cool slightly whilst doing the rest.
- With an electric mixer (I used my KitchenAid) Mix the Cream Cheese, Icing sugar and Vanilla together until smooth!
- Pour in the melted Toblerone and beat till smooth.
- Pour in the liquid Double Cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does!
- Chop up the Toblerone and fold through the cheesecake mix - pour onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 4-5 hours, or preferably over-night!
- Remove the cheesecake from the tin, and decorate with some melted chocolate, whipped cream (Double Cream & Icing Sugar), and some extra Toblerone and Sprinkles!
Nutrition Facts : Calories 512 kcal, Carbohydrate 37 g, Protein 4 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 106 mg, Sodium 232 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
NO-BAKE TOBLERONE CHEESECAKE
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
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
TOBLERONE CHEESECAKE
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
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.
GLUTEN-FREE NO-BAKE TOBLERONE CHEESECAKE
Inspired by recipe#366782, I've made this version totally gluten-free and some small adjustments better suited to ingredient size and availability. I made this cheesecake for Easter 2013 and decorated with mini candy coated Easter eggs. I use a 400 gram Toblerone chocolate for this cheesecake - 1/2 in filling and 1/2 grated for the topping. Toblerone is currently listed as being gluten-free on the Kraft website. Cheesecake is best made the day before serving. Cooking time does not include rest time.
Provided by Jubes
Categories Dessert
Time 40m
Yield 1 deluxe Toblerone Cheesecake, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- 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).
Nutrition Facts : Calories 279.7, Fat 28.2, SaturatedFat 16.5, Cholesterol 91.3, Sodium 179.1, Carbohydrate 4.7, Fiber 0.1, Sugar 3.5, Protein 3.2
Tips:
- Use high-quality ingredients: Fresh and flavorful ingredients will result in a better-tasting cheesecake.
- Don't overbeat the cream cheese: Overbeating can make the cheesecake dense and crumbly. Beat it just until it is smooth and creamy.
- Use a springform pan: This type of pan will make it easy to remove the cheesecake from the pan.
- Let the cheesecake chill completely before serving: This will help it to set properly and develop its full flavor.
- Garnish the cheesecake with your favorite toppings: Some popular options include fresh berries, chocolate shavings, or whipped cream.
Conclusion:
This no-bake Toblerone cheesecake is an easy and delicious dessert that is perfect for any occasion. It is made with a creamy cheesecake filling that is topped with a layer of melted Toblerone chocolate. The cheesecake is then chilled until it is set, and it is served with a garnish of fresh berries. This cheesecake is sure to be a hit with your family and friends!
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