No Bake Toblerone Cheesecake Food

TOBLERONE CHEESECAKE!

Steps:

• Blitz the biscuits in a food processor to a small crumb, add the melted butter, and pulse a few times until it is combined well.
• Tip into an 8″/20cm Deep Springform Tin and press down firmly - chill in the refrigerator whilst you do the rest!
• Melt the 200g Toblerone in a bowl over a pan of gently simmering water, stirring gently or microwave in short bursts until fully melted - leave to cool slightly whilst doing the rest.
• With an electric mixer (I used my KitchenAid) Mix the Cream Cheese, Icing sugar and Vanilla together until smooth!
• Pour in the melted Toblerone and beat till smooth.
• Pour in the liquid Double Cream and continue to whip the mixture until it is starting to thicken a lot like a Mousse does!
• Chop up the Toblerone and fold through the cheesecake mix - pour onto the biscuit base and spread evenly. Leave to set in the fridge, covered, for 4-5 hours, or preferably over-night!
• Remove the cheesecake from the tin, and decorate with some melted chocolate, whipped cream (Double Cream & Icing Sugar), and some extra Toblerone and Sprinkles!

TOBLERONE CHEESECAKE

Steps:

• Crush the digestives, and melt the butter in a pan. Once melted, add the digestives to the butter and mix together.
• Place the base mixture in a springform cake tin (approx 8") and press down until firm and even.
• Melt the Toblerone in a bowl over a pot of simmering water.
• Empty the cheese into a large bowl and beat until smooth. Lightly whisk the cream until almost stiff and then add to the cheese.
• Add the melted toblerone to the mixture and mix well (the whole mixture should be light brown).
• Pour the mixture onto the base, smoothing out. Bang the cake tin on a solid surface to ensure the mixture settles.
• Refrigerate for 2-3 hours, then add some small pieces of chocolate to the top to serve.

GLUTEN-FREE NO-BAKE TOBLERONE CHEESECAKE

Steps:

• Grease and Line the base and sides of a 22cm springform round pan with good quality baking paper.
• Crush the cookies finely using a food processor or as finely as possible using a rolling pin.
• In a medium sized bowl, combine all of the cheesecake base ingredients and mix until well combined.
• Press the biscuit base mixture evenly into the base of the prepared pan. (If the mixture was not firm enough to hold together in the base, add a vary small amount of water and mix through). Refrigerate.
• For the cheesecake layer- blend the two packets of cream cheese using a mixer for approximately 3 minutes until soft and creamy.
• Add in the cream and melted chocolate and slowly blend until thoroughly combined and colour is even.
• Pour the chocolate cheese mixture over the base and smoothe over the top.
• Topping layer- coarsely grate the remaining 200 grams of Toblerone chocolate and gently sprinkle over the top of the cheesecake until even and total coverage is obtained.
• Refrigerate the cheesecake for 4 hours or overnight.
• Remove from tin and serve (I placed small candy coated Easter eggs around the top of the cheesecake for Easter - be sure any decorations used are gluten-free if required for diet).

TOBLERONE CHEESECAKE

Steps:

• Melt the 1/3 cup of butter.
• Crush chocolate biscuits into crumbs.
• Mix together the chocolate biscuit crumbs and melted butter. Press mixture into bottom of lightly greased 23cm (9-inch) springform pan. Place in refrigerator to chill.
• Beat the cream cheese with an electric mixer for 2 minutes or until smooth.
• Place the chocolate in a small saucepan or in the top of a double boiler on low heat (water in bottom of double boiler should be at a slow simmer) and melt the 200g (approximately 8 ounces) of toblerone, stirring constantly.
• Add the sugar, melted toblerone, and heavy cream to cream cheese and continue beating until thoroughly combined and very smooth.
• Remove cheesecake base from refrigerator and spoon mixture into base. Smooth top of cake with a metal spatula. Refrigerate (in pan) for at least 4 hours or overnight.
• Before serving, remove cheesecake from refrigerator and release sides of springform pan. Place cheesecake on serving platter and garnish with the extra grated Toblerone chocolate and dust top with confectioners' sugar (optional).
• Tip:.
• The longer you leave the cheesecake in the refrigerator, the firmer it will be; 12 hours or overnight is best.