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No-Bake Peanut Butter-TOBLERONE Cheesecake

Prep time

20 min

Total time

3 hr 20 min

Servings

Makes 12 servings
1 piece (120 g) each.

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    Ingredients
    • 1-1/4 cups Oreo Baking Crumbs
    • 1/4 cup butter, melted
    • 2 pkg. (250 g each) brick cream cheese, softened
    • 1 cup creamy peanut butter
    • 1 cup sugar
    • 2 bars (100 g each) Toblerone Swiss Milk Chocolate, chopped, divided
    • 1-1/2 cups thawed Cool Whip Whipped Topping, divided
Preparation
  • Mix  crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate 10 min.
  • Beat  cream cheese, peanut butter and sugar with mixer until well blended. Add half the chocolate; mix well. Whisk in 1 cup Cool Whip. Spoon over crust. Refrigerate 3 hours.
  • Microwave  remaining Cool Whip and chocolate in small microwaveable bowl on HIGH 1 min.; cool slightly. Pour over cheesecake. Refrigerate until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim.

Recipe Tips

How to Soften Cream CheesePlace unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 sec.

How to Make Cheesecake in 13x9-inch PanIncrease Oreo Baking Crumbs to 1-1/2 cups and butter to 1/3 cup. Prepare crust as directed in 13x9-inch pan. Double all remaining ingredients; use to prepare cheesecake filling as directed.

Variation Prepare using non-hydrogenated margarine, brick light cream cheese, ight creamy peanut butter and Cool Whip Light Whipped Topping.

95341

Nutrition Information

Nutrition per serving

  • Calories

    500

  • Total fat

    35g

  • Saturated fat

    17g

  • Cholesterol

    65mg

  • Sodium

    370mg

  • Carbohydrate

    43g

  • Dietary fibre

    2g

  • Sugars

    33g

  • Protein

    8g

  • Vitamin A

    15%DV

  • Vitamin C

    0%DV

  • Calcium

    8%DV

  • Iron

    10%DV

This recipe features:

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