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No Bake Toblerone Cheesecakes

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 2 votes
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Course: Dessert
Cuisine: western
Prep Time: 15 minutes
Chilling time: 3 hours
Total Time: 3 hours 15 minutes
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