No-Bake Peanut Butter-TOBLERONE Cheesecake
Print Category Various Thematic No thematic Source Snackworks Evaluation
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Click to enlarge Ingredients
- 1-1/4 cups Oreo Baking Crumbs
- 1/4 cup butter, melted
- 2 pkg. (250 g each) brick cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup sugar
- 2 bars (100 g each) Toblerone Swiss Milk Chocolate, chopped, divided
- 1-1/2 cups thawed Cool Whip Whipped Topping, divided
Preparation
- Mix crumbs and butter; press onto bottom of 9-inch springform pan. Refrigerate 10 min.
- Beat cream cheese, peanut butter and sugar with mixer until well blended. Add half the chocolate; mix well. Whisk in 1 cup Cool Whip. Spoon over crust. Refrigerate 3 hours.
- Microwave remaining Cool Whip and chocolate in small microwaveable bowl on HIGH 1 min.; cool slightly. Pour over cheesecake. Refrigerate until firm. When ready to serve, run knife around rim of pan to loosen cake; remove rim.
Cook commentary
20 min prep
3 hr 20 min total
Makes 12 servings, 1 piece (120 g) each.
*Nutrition Information
Makes 12 servings, 1 piece (120 g) each.
Nutrition per serving:
Calories 500
Total fat 35 g
Saturated fat 17 g
Cholesterol 65 mg
Sodium 370 mg
Carbohydrate 43 g
Dietary fibre 2 g
Sugars 33 g
Protein 8 g
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 8 %DV
Iron 10 %DV
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