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!

5 from 3 votes

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Course: Dessert

Cuisine: western

Prep Time: 15

Chilling time: 3

Total Time: 3 15

Servings: serves

Calories: 1374kcal

Author: Lucy - Bake Play Smile

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