No-Bake Peanut Butter TOBLERONE Cheesecake

No-Bake Peanut Butter TOBLERONE Cheesecake

Prep time20 min
Total time3hr 20min
ServingsMakes 12 servings, 1 piece (120 g) each.
  • 1¼ cups Oreo Baking Crumbs
  • ¼ 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
  • 1½ cups thawed frozen whipped topping, divided
  • 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 Cheese
    Place unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 sec.
  • How to Bake the Cheesecake in a 13x9-inch Pan
    Prepare 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Fat 35g 
   Saturated 17g 
Cholesterol 55mg 
Sodium 380mg 
Carbohydrate 42g 
   Dietary fiber 2g 
   Sugars 34g 
Protein 10g 
Calcium7 %DV
Iron7 %DV
Potassium6 %DV
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