Best 4 No Bake Toblerone Cheesecake Recipes
Indulge in a symphony of flavors with our No-Bake Toblerone Cheesecake, a delightful dessert that combines the iconic Toblerone chocolate with the creamy richness of cheesecake. This no-bake cheesecake recipe features a smooth and velvety filling made with cream cheese, sugar, heavy cream, and vanilla extract, all resting on a crispy graham cracker crust. The crowning glory is a generous layer of melted Toblerone chocolate, creating a luscious topping that will tantalize your taste buds.
In addition to the classic No-Bake Toblerone Cheesecake, this article offers a delectable collection of cheesecake variations that are sure to satisfy any sweet craving. From the tangy delight of the No-Bake Key Lime Cheesecake to the decadent indulgence of the No-Bake Nutella Cheesecake, each recipe promises a unique flavor experience. For those who prefer a lighter option, the No-Bake Greek Yogurt Cheesecake is a healthier alternative that doesn't compromise on taste. And for a festive twist, the No-Bake Red Velvet Cheesecake is perfect for special occasions.
All these no-bake cheesecake recipes are easy to make, requiring no special equipment or baking skills. With a few simple steps and some chilling time, you can create impressive cheesecakes that will wow your friends and family. Whether you're a cheesecake aficionado or just looking for a sweet treat to brighten your day, this collection of no-bake cheesecakes has something for everyone.
TOBLERONE CHEESECAKE!
Creamy Chocolatey Toblerone Cheesecake, with a Buttery Biscuity Base - and its No-Bake!
Provided by Jane's Patisserie
Categories Dessert
Time 20m
Number Of Ingredients 13
Steps:
- Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
- Tip into an 8″/20cm Deep Springform Tin and press down firmly - chill in the refrigerator whilst you do the rest!
- Melt the 200g Toblerone in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted - leave to cool slightly whilst doing the rest.
- With an electric mixer (I used my KitchenAid) Mix the Cream Cheese, Icing sugar and Vanilla together until smooth!
- Pour in the melted Toblerone and beat till smooth.
- Pour in the liquid Double Cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does!
- Chop up the Toblerone and fold through the cheesecake mix - pour onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 4-5 hours, or preferably over-night!
- Remove the cheesecake from the tin, and decorate with some melted chocolate, whipped cream (Double Cream & Icing Sugar), and some extra Toblerone and Sprinkles!
Nutrition Facts : Calories 512 kcal, Carbohydrate 37 g, Protein 4 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 106 mg, Sodium 232 mg, Fiber 1 g, Sugar 25 g, ServingSize 1 serving
NO-BAKE TOBLERONE CHEESECAKE
Here's a slightly different version -- with peanut butter and no gelatin. (cooking time is fridge time)
Provided by Swan Valley Tammi
Categories Cheesecake
Time 3h40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix crumbs and butter; press firmly onto bottom of 9-inch springform pan. Refrigerate 10 minutes.
- Beat cream cheese, peanut butter and sugar on medium speed until well blended.
- Chop 1 chocolate bar and stir into cream cheese mixture. Gently stir in 1 cup of the whipped topping.
- Spoon over crust, and refrigerate 3 hours.
- Microwave remaining 1/2 cup whipped topping and chocolate bar on high for 1 minute. Stir until chocolate is melted and mixture is well blended; cool slightly.
- Pour glaze over cake and refrigerate until ready to serve.
Nutrition Facts : Calories 397.4, Fat 31.3, SaturatedFat 14.8, Cholesterol 56.1, Sodium 268.9, Carbohydrate 24.7, Fiber 1.3, Sugar 22.1, Protein 8
TOBLERONE CHEESECAKE
Follow my step-by-step recipe for this easy cheesecake – a delicious dessert for all occasions
Provided by garyirving
Time 30m
Yield Serves 8
Number Of Ingredients 7
Steps:
- Crush the digestives, and melt the butter in a pan. Once melted, add the digestives to the butter and mix together.
- Place the base mixture in a springform cake tin (approx 8") and press down until firm and even.
- Melt the Toblerone in a bowl over a pot of simmering water.
- Empty the cheese into a large bowl and beat until smooth. Lightly whisk the cream until almost stiff and then add to the cheese.
- Add the melted toblerone to the mixture and mix well (the whole mixture should be light brown).
- Pour the mixture onto the base, smoothing out. Bang the cake tin on a solid surface to ensure the mixture settles.
- Refrigerate for 2-3 hours, then add some small pieces of chocolate to the top to serve.
GLUTEN-FREE NO-BAKE TOBLERONE CHEESECAKE
Inspired by recipe#366782, I've made this version totally gluten-free and some small adjustments better suited to ingredient size and availability. I made this cheesecake for Easter 2013 and decorated with mini candy coated Easter eggs. I use a 400 gram Toblerone chocolate for this cheesecake - 1/2 in filling and 1/2 grated for the topping. Toblerone is currently listed as being gluten-free on the Kraft website. Cheesecake is best made the day before serving. Cooking time does not include rest time.
Provided by Jubes
Categories Dessert
Time 40m
Yield 1 deluxe Toblerone Cheesecake, 12-16 serving(s)
Number Of Ingredients 8
Steps:
- Grease and Line the base and sides of a 22cm springform round pan with good quality baking paper.
- Crush the cookies finely using a food processor or as finely as possible using a rolling pin.
- In a medium sized bowl, combine all of the cheesecake base ingredients and mix until well combined.
- Press the biscuit base mixture evenly into the base of the prepared pan. (If the mixture was not firm enough to hold together in the base, add a vary small amount of water and mix through). Refrigerate.
- For the cheesecake layer- blend the two packets of cream cheese using a mixer for approximately 3 minutes until soft and creamy.
- Add in the cream and melted chocolate and slowly blend until thoroughly combined and colour is even.
- Pour the chocolate cheese mixture over the base and smoothe over the top.
- Topping layer- coarsely grate the remaining 200 grams of Toblerone chocolate and gently sprinkle over the top of the cheesecake until even and total coverage is obtained.
- Refrigerate the cheesecake for 4 hours or overnight.
- Remove from tin and serve (I placed small candy coated Easter eggs around the top of the cheesecake for Easter - be sure any decorations used are gluten-free if required for diet).
Nutrition Facts : Calories 279.7, Fat 28.2, SaturatedFat 16.5, Cholesterol 91.3, Sodium 179.1, Carbohydrate 4.7, Fiber 0.1, Sugar 3.5, Protein 3.2
Tips:
- Use high-quality ingredients. This will ensure that your cheesecake is rich, creamy, and delicious. Use real cream cheese, not a spread, and use good-quality chocolate.
- Make sure the cream cheese is at room temperature. This will help it to mix smoothly with the other ingredients.
- Don't overbeat the cream cheese. Overbeating can cause the cheesecake to be grainy.
- Use a springform pan. This will make it easy to remove the cheesecake from the pan.
- Chill the cheesecake for at least 4 hours, or overnight. This will help it to set properly.
- Serve the cheesecake with your favorite toppings. Some popular toppings include whipped cream, chocolate sauce, and fresh berries.
Conclusion:
This no-bake Toblerone cheesecake is a delicious and easy-to-make dessert that is perfect for any occasion. It is rich, creamy, and chocolatey, with a crunchy Toblerone crust. This cheesecake is sure to be a hit with your family and friends.
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