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No-Bake Peanut Butter-TOBLERONE Cheesecake  

No-Bake Peanut Butter-TOBLERONE Cheesecake
Prep Time:
20 min
Total Time:
3 hr 20 min
Makes:
12
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

MIX crumbs and butter; press firmly onto bottom of 9-inch springform pan. Refrigerate 10 min.

BEAT cream cheese, peanut butter and sugar with electric mixer on medium speed until well blended. Stir half of the chocolate into cream cheese mixture. Gently stir in 1 cup of the whipped topping. Spoon over crust. Refrigerate 3 hours.

MICROWAVE remaining 1/2 cup whipped topping and chocolate in small microwaveable bowl on HIGH 1 min.; cool slightly. Pour over cake. Refrigerate until ready to serve.

Kraft Kitchens Tips

How to Soften Cream Cheese
Place unwrapped packages of cream cheese in microwaveable bowl. Microwave on HIGH 30 sec.
Substitute
Instead of Toblerone Swiss Milk Chocolate you can use Toblerone Swiss Dark Chocolate.
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 and prepare cheesecake filling as directed.
K:40282v1ec:95341
Average Rating  (123)
Rated  by a cook on 12/31/2008
" I have made this cake twice now for functions and every single person raves about the cheesecake. I brought on to work and everyone was asking around as to who brought the cheesecake and where they could get the recipe. This is a definate hit and a keeper." 
See All Ratings & Comments See All Ratings and Comments
Nutritional Information
Serving Size = 1 slice (120 g)

Nutritional Information

 510
 36 g
 15 g
 50 mg
 410 mg
 43 g
 2 g
  Sugars
 29 g
 7 g
 10 %DV
 0 %DV
 10 %DV
 10 %DV
RecipeDetail