Decadent No-Bake Toblerone Peanut Butter Cheesecake
Indulge in the richness of a creamy no-bake cheesecake that combines the delightful flavors of smooth peanut butter and luscious Toblerone chocolate. This easy-to-make dessert requires no gelatin and offers a delightful contrast of textures with a crisp Oreo cookie crust, creamy filling, and a luxurious chocolate glaze. Perfect for family gatherings or a special treat, this cheesecake will satisfy any sweet tooth without the hassle of baking. Just prepare it in advance and let it chill in the fridge, making it an ideal dessert for busy hosts.
N/A
Servings
300
Calories
7
Ingredients
Ingredients
Oreo cookie crumbs
1 1/4 cups (Crushed)
Butter
1/4 cup (Melted)
Cream cheese
2 (250 g) packages (Softened)
Smooth peanut butter
1 cup (None)
Sugar
1 cup (None)
Toblerone chocolate bars
2 (100 g) (Chopped (one bar for filling, one for glaze))
Cool Whip
1 1/2 cups (Thawed (divided))
Instructions
1
Begin by preparing the crust: in a medium bowl, combine the Oreo cookie crumbs and melted butter. Mix until the crumbs are evenly coated.
2
Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Place the crust in the refrigerator to set for about 10 minutes.
3
In a large mixing bowl, beat the softened cream cheese, peanut butter, and sugar together on medium speed until the mixture is smooth and well combined.
4
Chop one of the Toblerone chocolate bars into small pieces and fold it into the cream cheese mixture until evenly distributed.
5
Gently stir in 1 cup of the thawed Cool Whip until the mixture is light and fluffy.
6
Carefully spoon the peanut butter mixture over the chilled crust, spreading it evenly across the surface. Refrigerate the cheesecake for at least 3 hours, or until set.
7
To make the chocolate glaze, microwave the remaining 1/2 cup of Cool Whip and the second Toblerone chocolate bar in a microwave-safe bowl on high for 1 minute. Stir well until the chocolate is fully melted and the mixture is smooth. Allow it to cool slightly.
8
Once the cheesecake has set, pour the chocolate glaze over the top, spreading it gently to cover the surface. Refrigerate again until you are ready to serve.
Nutrition Information
1.5g
Fat
37.5g
Carbs
0.67g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this cheesecake?
This cheesecake features a rich combination of smooth peanut butter and luscious Toblerone chocolate with an Oreo cookie crust.
Does this cheesecake require any baking?
No, this is a no-bake recipe that sets in the refrigerator, making it perfect for busy hosts.
How many ingredients are needed for this recipe?
There are 7 total ingredients required for this decadent dessert.
What is the base of the crust made from?
The crust is made from 1 1/4 cups of crushed Oreo cookie crumbs and 1/4 cup of melted butter.
Does this no-bake recipe use gelatin?
No, this recipe is uniquely formulated to set without the use of gelatin.
How long does the crust need to chill before adding the filling?
The Oreo crust should be placed in the refrigerator to set for about 10 minutes.
What type of peanut butter is recommended?
The recipe calls for 1 cup of smooth peanut butter for a creamy texture.
How much cream cheese is required?
You will need 2 packages of softened cream cheese, each weighing 250g.
How are the Toblerone bars used in the recipe?
One bar is chopped and folded into the cream cheese filling, while the second bar is melted to create the chocolate glaze.
What makes the cheesecake filling light and fluffy?
Folding in 1 cup of thawed Cool Whip into the cream cheese and peanut butter mixture creates a fluffy texture.
How long must the cheesecake refrigerate before it is set?
The cheesecake needs to be refrigerated for at least 3 hours or until it is completely set.
How is the chocolate glaze prepared?
The glaze is made by microwaving 1/2 cup of Cool Whip and a Toblerone bar for 1 minute, then stirring until smooth.
What size pan should I use for this cheesecake?
A 9-inch springform pan is recommended to ensure an even layer and easy removal.
How much sugar is in the filling?
The filling includes 1 cup of sugar mixed with the cream cheese and peanut butter.
What should I do if the chocolate glaze is too hot?
Allow the glaze to cool slightly before pouring it over the chilled cheesecake surface.
Can I prepare this dessert in advance?
Yes, it is an ideal dessert for gatherings because it needs to be prepared ahead of time to chill.
What is the calorie count for a serving of this cheesecake?
Each serving contains approximately 300 calories.
How much fat is in each serving?
According to the nutritional data, there is 1.5g of fat per serving.
What is the carbohydrate content?
There are 37.5g of carbohydrates per serving.
How much protein is in one serving?
Each serving provides about 0.67g of protein.
Does the recipe specify fiber or sodium content?
No, fiber, sodium, and cholesterol values are not specified in this recipe data.
Is the Cool Whip used all at once?
No, the 1 1/2 cups of Cool Whip is divided: 1 cup for the filling and 1/2 cup for the glaze.
Should the cream cheese be cold when mixing?
No, the cream cheese should be softened to ensure a smooth, lump-free mixture.
How should I crush the Oreo cookies for the crust?
The cookies should be crushed into fine crumbs before being mixed with melted butter.
What speed should I use for mixing the filling?
Use a medium speed on your mixer until the cream cheese, peanut butter, and sugar are well combined.
What is the consistency of the chocolate glaze?
The glaze is luxurious and smooth, made by melting Toblerone chocolate into warm Cool Whip.
Is this cheesecake suitable for a family gathering?
Yes, it is described as a crowd-pleasing treat that satisfies any sweet tooth.
Can I substitute the Oreo crust?
While the recipe calls for Oreo crumbs, you could technically use other chocolate sandwich cookies or a graham cracker crust as a variation.
How do I ensure the crust is even?
Press the crumb mixture firmly into the bottom of the springform pan to form an even layer.
What is the final step before serving?
The final step is to pour the chocolate glaze over the set cheesecake and refrigerate it again until you are ready to serve.