Best Baileys Toblerone Cheescake Recipes

NO-BAKE TOBLERONE CHEESECAKE

No-Bake Toblerone Cheesecake image

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

Ingredients

1 1/4 cups Oreo cookie crumbs
1/4 cup butter, melted
2 (250 g) packages cream cheese, softened
1 cup smooth peanut butter
1 cup sugar
2 (100 g) Toblerone chocolate bars, divided
1 1/2 cups thawed Cool Whip, divided (or other whipped topping)

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!

Toblerone Cheesecake! image

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

Ingredients

300 g Digestives
150 g Unsalted Butter ((melted))
200 g Toblerone ((melted))
500 g Full-Fat Cream Cheese
125 g Icing Sugar
1 tsp Vanilla Extract
300 ml Double Cream
200-300 g Toblerone ((chopped))
150 ml Double Cream
2 tbsp Icing Sugar
50 g Milk Chocolate ((melted))
Toblerone Pieces
Sprinkles

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