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No-Bake Peanut Butter-TOBLERONE Cheesecake

Prep Time:

20 min

Total Time:

3 hr 20 min

Makes:

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

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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