Toblerone Chocolate Cheesecake – a delicious recipe with chocolate biscuits, butter, cream cheese, chocolate bars, gelatin, boiling water. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Crush tiny teddies in a food processor.
2
Place melted butter and crushed biscuits in a bowl and mix well.
3
Press biscuit mixture into a spring form tin and place in the fridge. (No need to grease the tin).
4
Beat the cream cheese in a food processor, until slightly softened.
5
Add the cream, caster sugar and melted toblerone to the cream cheese in the food processor.
6
* Add the extra toblerone chunks now.
7
Place the 1/2 cup of water in a jug with the gelatine sprinkled on top. But do not stir.
8
Place the jug in the microwave for 30 seconds.
9
Take out of microwave and stir immediately until gelatine has dissolved.
10
Pour the gelatine into the food processor.
11
Process the mixture until smooth, scraping down the sides occasionally to ensure you get all the cream cheese.
12
Place in the springform tin immediately and set in the refrigerator.
1574
kcal
Calories
132
g
Fat
89
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 (250 g) box tiny teddie chocolate biscuits, 125 g butter or 125 g margarine, 500 g cream cheese, 100 g melted Toblerone chocolate bars, and more.
Yes, Toblerone Chocolate Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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