Zutaten für No Bake Toblerone Cheesecake
- Oreo Cookie Crumbs
- ½ cup (1 stick) unsalted butter, melted
- 16 ounces (2 packages) cream cheese, softened
- Smooth Peanut Butter
- 1 cup granulated sugar
- Toblerone Chocolate Bars
- Cool Whip
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Zubereitung von No Bake Toblerone Cheesecake
- Combine 1 ½ cups graham cracker crumbs and ½ cup melted unsalted butter. Mix well.
- Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Refrigerate for 10 minutes.
- In a large bowl, beat 16 ounces cream cheese, ½ cup creamy peanut butter, and 1 cup granulated sugar on medium speed until smooth and creamy.
- Chop 1 (100g) Toblerone bar and stir into the cream cheese mixture.
- Gently fold in 1 cup whipped topping (such as Cool Whip).
- Pour the cream cheese mixture over the crust in the springform pan. Refrigerate for at least 3 hours, or preferably overnight.
- Microwave the remaining ½ cup whipped topping and 1 (50g) chopped Toblerone bar in a microwave-safe bowl on high for 1 minute. Stir until the chocolate is completely melted and the mixture is smooth.
- Let the chocolate ganache cool slightly before pouring it over the chilled cheesecake.
- Refrigerate for at least 30 minutes before serving to allow the ganache to set.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
88g
Fat
73g
Carbs
8g
