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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 frozen whipped topping, divided
Preparation
  • Combine  baking crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate 10 min.
  • Beat  cream cheese, peanut butter and sugar with mixer until blended. Add half the chocolate; mix well. Whisk in 1 cup whipped topping. Spoon over crust.
  • Refrigerate  3 hours.
  • Microwave  remaining chocolate and whipped topping in small microwaveable bowl on HIGH 1 min.; cool slightly.
  • Pour  melted chocolate mixture over cheesecake. Refrigerate until firm. Run knife around rim of pan to loosen cake, then remove rim before cutting cheesecake into pieces to serve.

Recipe Tips

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

How to Bake the Cheesecake in a 13x9-inch PanPrepare crust using 1-1/2 cups baking crumbs and 1/3 cup melted butter; press onto bottom of 13x9-inch pan. Double all remaining ingredients and use to prepare cheesecake filling and bake as directed.

Variation Prepare using non-hydrogenated margarine, brick light cream cheese, light creamy peanut butter and light whipped topping.

95341
Amount per serving Calories 510
% Daily Value*
Total Fat 35g
Saturated Fat 17g
Carbohydrate 42g
Fibre 2g
Sugars 34g
Protein 10g
Cholesterol 55mg
Sodium 380mg
Potassium 6% DV
Calcium 7% DV
Iron 7% DV

This recipe features:

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