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Mini Toblerone & Baileys Cheesecakes

Mini Toblerone & Baileys Cheesecakes

These Mini Toblerone & Baileys Cheesecakes are so naughty... and totally delicious! Best of all, they're completely no-bake!
5 from 3 votes
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Course: Dessert
Cuisine: Cheesecake
Prep Time: 30 minutes
Chilling time: 6 hours
Total Time: 6 hours 30 minutes
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 tsp 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.

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