I knew months ago that this was the cake I would be making for his birthday. My brother is a huge fan of cheesecakes and thinks himself as a cheesecake connoisseur, so cheesecake was the only option. The addition of Toblerone simply made this cake irresistible. This no-bake recipe was a breeze to put together and even easier to devour! Honestly, it was creamy, chocolately, somewhat light and simply luscious!
The cheesecake connoisseur gave this cake his seal of approval. So please, the next time you think of making a cheesecake, use this recipe! You won’t regret it.
Toblerone Cheesecake
Serves 8
Makes a 20 cm cake.
Adapted from Kraft.com
Ingredients
Base
350 g plain chocolate biscuits, crushed
120g butter, melted [Increase or decrease amount as necessary. Butter is used to bring the crushed biscuits together]
Filling
500 g cream cheese.
70 g caster sugar
350 g Toblerone chocolate (milk or white), melted
120 g thickened/ double cream
Method
- Melt butter and mix with crushed biscuits. Press into the base of a 20 cm spring-form tin. Chill for 2-3 hours. Or you can freezer it for 1 hour.
- Beat cream cheese and sugar until smooth. Add the melted Toblerone and cream and beat until well combined.
- Pour into prepared tin. Chill for 3-4 hours or overnight to set.
- Remove from tin and decorate with Toblerone triangles, or shavings.