No-Bake Peanut Butter-TOBLERONE Cheesecake

309  Ratings
  • 20 min prep
  • 3 hr 20 min total
  • Makes 12 servings, 1 piece (120 g) each.


Submitted by 0

No-Bake Peanut Butter-TOBLERONE Cheesecake Recipe

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

Instructions

  • 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

Makes 12 servings, 1 piece (120 g) each.

Nutrition per serving:

  • Calories 500 
  • Total fat 35 g
  • Saturated fat 17 g
  • Cholesterol 65 mg
  • Sodium 370 mg
  • Carbohydrate 43 g
  • Dietary fibre 2 g
  • Sugars 33 g
  • Protein 8 g
  • Vitamin A 15 %DV
  • Vitamin C 0 %DV
  • Calcium 8 %DV
  • Iron 10 %DV

This recipe features: