Mini No-Bake Toblerone Cheesecakes
The most delicious mini no-bake Toblerone cheesecakes you'll ever eat. Super quick and easy to prepare... these individual desserts really are the BEST!
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Servings: 4 serves
Calories: 1374kcal
Equipment
- Food processor or Thermomix
- Beaters, stand-mixer or Thermomix
- Microwave or Thermomix
Ingredients
- 200 g Oreos or any chocolate biscuit
- 50 g butter melted
- 150 ml thickened cream
- 500 g cream cheese softened to room temperature
- 110 g (½ cup) caster sugar
- 300 g Toblerone chocolate plus 100g extra for decoration
- 2 teaspoons gelatine
- ¼ cup boiling water
Instructions
Conventional Method
- Crush Oreos in a food processor (or with a rolling pin) and place into a bowl.
- Add the melted butter and stir to combine.
- Divide the crushed Oreos equally between 4 glasses or serving cups.
- Whip the thickened cream and set aside.
- Beat the softened cream cheese and the caster sugar until smooth and creamy.
- Melt the Toblerone chocolate in the microwave on 50% power for 3-4 minutes (or until just melted), stirring every 30 seconds.
- Beat the melted Toblerone chocolate through the cream cheese.
- In a separate bowl, sprinkle the gelatine over the boiling water and stir until completely dissolved.
- Beat the gelatine mixture through the cream cheese mixture.
- Fold through the whipped cream.
- Divide the cream cheese mixture equally between the glasses.
- Decorate with the remaining Toblerone chocolate (grated and chopped into pieces).
- Place into the fridge for 2-3 hours or until set.
Thermomix Method
- Crush Oreos in the TM bowl by pressing Turbo 5-10 times.
- Add the melted butter and mix for 5 seconds, Speed 3. Scrape down the sides of the bowl and repeat.
- Divide the crushed Oreos equally between 4 glasses or serving cups.
- In a clean and dry TM bowl, whip the cream on Speed 3.5 with the MC lid removed (the time taken will depend on the freshness of the cream - it can be anywhere from 10 seconds to a couple of minutes!) Set the whipped cream aside in a separate bowl.
- Mix the softened cream cheese and the caster sugar for 10 seconds, Speed 5. Scrape down the sides of the bowl and repeat until smooth and creamy.
- Melt the Toblerone chocolate in the microwave on 50% power for 3-4 minutes (or until just melted), stirring every 30 seconds (*alternatively you can melt it in a clean TM bowl - I just find it's quicker to use the microwave for this step). Add the melted Toblerone chocolate to the cream cheese and mix for 10 seconds, Speed 4.
- In a separate bowl, sprinkle the gelatine over the boiling water and stir until completely dissolved. Add the gelatine mixture through the cream cheese mixture and mix for 10 seconds, Speed 4.
- Fold through the whipped cream.
- Divide the cream cheese mixture equally between the glasses.
- Decorate with the remaining Toblerone chocolate (grated and chopped into pieces).
- Place into the fridge for 2-3 hours or until set.
Notes
Oreo substitutes - you can replace the Oreos with any plain sweet chocolate biscuits or cookies.
Toblerone substitutes - you can use any milk or dark chocolate that melts well.
Storage - If you just have extras or leftovers, you can wrap the glass in plastic wrap and keep in the fridge for 3-5 days.
Freezing - For freezing, I recommend making the recipe in one large bowl or pan. Wrap it well in plastic wrap, then a layer of aluminum foil. It will freeze for up to 3 months. When you're ready to serve, let it thaw in the fridge.
Nutrition
Calories: 1374kcal | Carbohydrates: 114g | Protein: 16g | Fat: 102g | Saturated Fat: 57g | Cholesterol: 216mg | Sodium: 752mg | Potassium: 526mg | Fiber: 6g | Sugar: 91g | Vitamin A: 2540IU | Vitamin C: 0.2mg | Calcium: 179mg | Iron: 6.9mg
