No-Bake Peanut Butter-TOBLERONE Cheesecake

average rating

184

rate/review

prep time

20 min

total time

3 hr 20 min

makes

Makes 12 servings, 1 piece (120 g) each.

Rate Recipe

photo by:

kraft

add your photo

What You Need

1-1/4 cups Oreo Baking Crumbs

1/4 cup butter, melted

2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened

1 cup Kraft Smooth 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

Make It

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.

kraft kitchens tips

How to Soften Cream Cheese

Place unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 sec.

How to Make Cheesecake in 13x9-inch Pan

Increase Oreo Baking Crumbs to 1-1/2 cups and butter to 1/3 cup. Prepare crust as directed in 13x9-inch pan. Double all remaining ingredients; use to prepare cheesecake filling as directed.

Variation

Prepare using non-hydrogenated margarine, Philadelphia Light Brick Cream Cheese Spread, Kraft Light Smooth Peanut Butter and Cool Whip Light Whipped Topping.

rate recipes, or edit your ratings of others’ dishes and more. sign up

Back to recipe

rating

Great recipe, first cheesecake I have ever made. Very rich, so the cake goes a long way.
posted by jessica_7 | on 2/13/2010

rating

Yummy to the end. Made it many times, but always found I was a little short on the topping. Increased topping mix to 3/4 cup Cool Whip and added approx. 50g. more of chocolate. Topping covered it all and was DELICIOUS!!
posted by paddy_ruth | on 1/26/2010

rating

This cheesecake is a favourite every time I make it which has been quite often. It tastes so rich without being as filling and fattening as regular cheesecake, and is simple to make.
posted by cookies | on 1/6/2010

rating

this cake is a huge hit everytime I make it that it has become a regular request with my family. I have a few family members who love peanut butter so I added alittle more to give that extra taste. I also used more chunks of Toblerone in the filling which ended up being an even bigger hit. I continue to make this dessert and would highly recommend !
posted by a cook | on 12/26/2009

rating

Delicious and very rich, you won't want to share!!! The size in the picture is deceiving as it was pretty thin.
posted by lkatsiris | on 12/9/2009

rating

Took this to a potluck, and only had crumbs left...everyone raved about it. Used "peanuts only" peanut butter, and turned out well.
posted by quiltertam | on 12/4/2009

rating

This is hands down the best cheesecake in the universe! I could eat this everyday (but Thank God I don't!)
posted by yelsel25 | on 11/13/2009

rating

I've made this recipe and the only thing I've changed was I replace the peanut butter with almond butter. It was wonderful dessert.
posted by frenchee | on 10/28/2009

rating

Very easy to make and everyone loved it!
posted by a cook | on 10/7/2009

rating

I LOVE this cheesecake! This cake won me the award of "Best Cake" during a cake-off at work a year ago and has become an instant favourite with everyone who's tried it. My Husband asks for it on his birthday every year!
posted by Butterfly_lily | on 9/27/2009