Best Toblerone Chocolate Cheesecake Recipes
TOBLERONE CHEESECAKE
Toblerone is a delicious chocolate candy bar made in Switzerland. It is made of Swiss chocolate, honey and almond nougat. The chocolate bars can usually be found at your local supermarket on the candy aisle, or at gourmet candy stores. Toblerone is available in both milk and dark chocolate bars. This is a delicious no bake recipe I found on the net. Cook time is chill time.
Provided by BirdyBaker
Categories Cheesecake
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Melt the 1/3 cup of butter.
- Crush chocolate biscuits into crumbs.
- Mix together the chocolate biscuit crumbs and melted butter. Press mixture into bottom of lightly greased 23cm (9-inch) springform pan. Place in refrigerator to chill.
- Beat the cream cheese with an electric mixer for 2 minutes or until smooth.
- Place the chocolate in a small saucepan or in the top of a double boiler on low heat (water in bottom of double boiler should be at a slow simmer) and melt the 200g (approximately 8 ounces) of toblerone, stirring constantly.
- Add the sugar, melted toblerone, and heavy cream to cream cheese and continue beating until thoroughly combined and very smooth.
- Remove cheesecake base from refrigerator and spoon mixture into base. Smooth top of cake with a metal spatula. Refrigerate (in pan) for at least 4 hours or overnight.
- Before serving, remove cheesecake from refrigerator and release sides of springform pan. Place cheesecake on serving platter and garnish with the extra grated Toblerone chocolate and dust top with confectioners' sugar (optional).
- Tip:.
- The longer you leave the cheesecake in the refrigerator, the firmer it will be; 12 hours or overnight is best.
Nutrition Facts : Calories 438.5, Fat 36.1, SaturatedFat 22.1, Cholesterol 105.9, Sodium 272.3, Carbohydrate 24.7, Fiber 0.5, Sugar 16.8, Protein 6
TOBLERONE CHEESECAKE
Make and share this Toblerone Cheesecake recipe from Food.com.
Provided by mortarandpestle
Categories Cheesecake
Time 3h
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Process biscuits in a food processor until crumbs - should be about 1 cup.
- Combine crumbs with butter and press lightly into the base of greased springform tin (22cm).
- Chill in fridge.
- Beat cream cheese with a mixer for 2 minutes until smooth & spft.
- Add sugar, melted Toblerone & cream - beat until well combined.
- Pour onto prepared base & refridgerate 2-3 hours.
- Garnish with grated Toblerone.
Nutrition Facts : Calories 292.6, Fat 23.9, SaturatedFat 13.6, Cholesterol 70.7, Sodium 251.4, Carbohydrate 17.6, Fiber 0.3, Sugar 12.6, Protein 3.4
TOBLERONE CHOCOLATE CHEESECAKE
My sons preschool teacher gave me this recipe, she tells me everyone loves it so I will be making it soon to try it out. Tiny Teddies are little biscuits (cookies) that look like bears no bigger than 2 inches.But as they get crushed in the food processor I guess any chocolate biscuit would do. Not sure of time to make or servings, will adjust when I make it.
Provided by Aussie mum 2_2
Categories Cheesecake
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Crush tiny teddies in a food processor.
- Place melted butter and crushed biscuits in a bowl and mix well.
- Press biscuit mixture into a spring form tin and place in the fridge. (No need to grease the tin).
- Beat the cream cheese in a food processor, until slightly softened.
- Add the cream, caster sugar and melted toblerone to the cream cheese in the food processor.
- * Add the extra toblerone chunks now.
- Place the 1/2 cup of water in a jug with the gelatine sprinkled on top. But do not stir.
- Place the jug in the microwave for 30 seconds.
- Take out of microwave and stir immediately until gelatine has dissolved.
- Pour the gelatine into the food processor.
- Process the mixture until smooth, scraping down the sides occasionally to ensure you get all the cream cheese.
- Place in the springform tin immediately and set in the refrigerator.
Nutrition Facts : Calories 569.5, Fat 41.7, SaturatedFat 24.8, Cholesterol 112.7, Sodium 463.7, Carbohydrate 43.6, Fiber 1.1, Sugar 28.2, Protein 8.1
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