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No-Bake Peanut Butter-TOBLERONE Cheesecake

No-Bake Peanut Butter-TOBLERONE Cheesecake recipe
average rating

4.7 184
rate/review
prep time
20 min
total time
3 hr 20 min
makes
Makes 12 servings, 1 piece (120 g) each.
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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.
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