Wednesday, December 11, 2013

Peanut Butter Toblerone Cheesecake (no bake)


1 1/4 cups Oreo baking crumbs
1/4 cup butter, melted
2 pks (8 oz each) cream cheese, softened
1 cup smooth peanut butter
1 cup sugar
2 bars (100 gr each) Toblerone milk chocolate (or dark chocolate)
3 cups thawed Cool Whip


Mix crumbs and butter. Press into a 9 inch springform pan – or individual tart pans – or a large tart pan. Refrigerate for 10 minutes while you prepare cream cheeese layer.

Beat cream cheese, peanut butter, and sugar until smooth and creamy. Chop one of the Toblerone bars fairly fine, stir into cream cheese mixture. Gently fold in 2 cups of the Cool Whip.
Spoon over crust. Refrigerate for about an hour, until firm.

Break up reamaining Toblerone bar and place in microwave safe bowl. Place remaining 1 cup of Cool Whip in bowl with Toblerone. Microwave approx 30 seconds, or until chocolate is melted. Stir until well mixed and smooth. Pour over cheesecake. Chill until ready to serve.

Carefully remove from springform or tart pan and place on serving tray.

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