Mini Toblerone & Baileys Cheesecakes
These Mini Toblerone & Baileys Cheesecakes are so naughty... and totally delicious! Best of all, they're completely no-bake!
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Servings: 12 serves
Calories: 419kcal
Equipment
- Beaters, stand-mixer or Thermomix
Ingredients
- 200 g chocolate ripple biscuits or any plain chocolate biscuit
- 60 g butter melted
- 300 ml cream lightly whipped
- 500 g cream cheese softened
- ¾ cup caster sugar
- 90 ml Baileys liquor
- 3 teaspoon gelatine dissolved in ¼ cup boiling water, cooled
- 200 g Toblerone chocolate - plus an extra 100g Toblerone chocolate for grating/chopping for decoration or any chocolate
Instructions
Conventional Method
- To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting.
- Place muffin liners into each hole of a 12 hole muffin tin.
- Finely crush the chocolate ripple biscuits in a food processor and place into a bowl.
- Add the melted butter and mix until well combined.
- Divide the mixture between each of the cupcake cases and press down firmly.
- Whip the cream and set aside.
- Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
- Beat the cream cheese, caster sugar and Baileys together until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and beat until well combined.
- Melt the Toblerone chocolate and set aside to cool.
- Fold the melted milk chocolate and the whipped cream through the cream cheese mixture.
- Divide the mixture amongst the muffin holes (filling to just below the top).
- Place into the fridge for 15 minutes.
- Grate over the remaining Toblerone chocolate and add a few extra chunks of chocolate.
- Place the cheesecake back into the fridge to set for a minimum of 4-6 hours.
Thermomix Method
- To ensure a smooth cheesecake, make sure all ingredients are at room temperature before starting. Place muffin liners into each hole of a 12 hole muffin tin.
- Melt butter in the TM bowl for 2 minutes, 100 degrees, Speed 1. Add the chocolate ripple biscuits and crush on Speed 10, 10 seconds. Scrape down the sides of the bowl and repeat until well combined.
- Divide the mixture between each of the cupcake cases and press down firmly.
- Whip cream in a clean, dry TM bowl on Speed 3.5 until lightly whipped (the time it takes will depend on the freshness of the cream - it can be anywhere between 10 seconds and 2 minutes!!). Set the cream aside in a separate bowl.
- Pour ¼ cup of boiling water into a cup, sprinkle over the gelatine and stir until dissolved. Allow to cool.
- Beat the cream cheese, caster sugar and Baileys in a clean and dry TM bowl on Speed 5, 30 seconds. Scrape down the sides with a spatula and repeat until smooth and creamy.
- Add the cooled, dissolved gelatine to the mix and mix on Speed 5, 30 seconds.
- Place the Toblerone chocolate into the TM bowl and melt on 50 degrees, Speed 2 for 3 minutes. Set aside in a bowl to cool slightly.
- Fold the melted milk chocolate and the whipped cream through the cream cheese mixture. Divide the mixture amongst the muffin holes (filling to just below the top).
- Place into the fridge for 15 minutes. Grate over the remaining Toblerone chocolate and add a few extra chunks of chocolate.
- Place the cheesecakes back into the fridge to set for a minimum of 4-6 hours.
Notes
Depending on the size of your muffin tin, you may find that you have enough mixture for more than 12. I used a tin with large muffin holes in this recipes and mine made 12.
You can add more Baileys to give a stronger flavour, however, you will also need to add slightly more gelatine to help them set.
You can add more Baileys to give a stronger flavour, however, you will also need to add slightly more gelatine to help them set.
Nutrition
Calories: 419kcal | Carbohydrates: 29g | Protein: 5g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 91mg | Sodium: 258mg | Potassium: 112mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1050IU | Vitamin C: 0.2mg | Calcium: 62mg | Iron: 1.6mg
