Everybody has their own party recipe, something that they whip up and take to every gathering you attend. For me that recipe is No-Bake Toblerone Cheesecake. Or in fact cheesecake in general, I also make a mean No-Bake Malteser Cheesecake.
The beauty behind this recipe is that it is so simple to make that my four year old can make it with me, and has been since he was two.
However today I took advantage of the fact that it was both a school and nursery day, shunned the massive to-do list that has been building up, and set to work in the kitchen making this bad boy myself.
Which also meant I got to lick the spoon. MYSELF! No sharing, and I don’t remember the last time that happened…
The problem was that it really only takes just over 30 minutes to make (excluding chilling time) and so now I need to find something else to do to stop me having to tackle my ever growing to-do list.
My favourite thing about making my No-Bake Toblerone Cheesecake is how interchangeable it is, we are headed out tomorrow night with one of our friends who happens to be gluten free, so with a little bit of help from our local supermarket I turned the recipe from one he couldn’t eat to one he could with a little help from the gluten free aisle.
The base today is made up of gluten free chocolate chip cookies, but any biscuit works well pairing with the creaminess of the toblerone topping. Personally my favourite is a bourbon biscuit base but that wasn’t gluten free so it had to come off the menu.
Still, it’s tastes as good as it looks, even being gluten free!
No-Bake Toblerone Cheesecake in photos:-
No-Bake Toblerone Cheesecake; Pin it for later:-
| Prep Time | 30 minutes |
| Passive Time | 4 hours |
| Servings |
slices
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- 300 g digestive biscuits can be replaced with biscuits of choices in equal amounts
- 125 g butter melted
- 225 g cream cheese
- 225 g marscapone
- 150 g icing sugar
- 300 ml double cream whipped
- 225 g toblerone plus extra for decorating
Ingredients
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- Grease a 24cm springform pan
- Crush biscuits (food processor or with a rolling pin) then combine with melted butter
- Press biscuit crumbs into the base of the pan and refrigerate until needed
- Cream the cream cheese and marscapone together. Sift in the icing sugar and beat until combined
- In a separate bowl whip the cream into soft peaks. Fold into the cream cheese mix
- Melt the toblerone over a pan of water.
- Fold melted toblerone through cream cheese mix
- Pour on top of the biscuit base and chill for four hours (minimum)
- Decorate with any leftover toblerone