This is a rich and delcious no bake cheesecake that is easy to make, looks great, and goes over really well!
1. Mix Oreo crumbs and butter and press into 9" spring form pan and refrigerate for 10 minutes.
2. Beat cream cheese, peanut butter, and sugar with electric mixer.
3. Chop 1.5 Toblerone bars and stir into the cream cheese mixture
4. Stir in 1 cup of the Cool Whip and spread over crust. Refrigerate for 3 hours.
5. Microwave remaining 1/2 cup of Cool whip and 1 Toberlone bar and drizzle over the top of the refrigerated cheesecake.
6. Break remaining FULL Toblerone bar into its 12 sections and spread evenly around the top edge of the cake.
7. Chop the remaining 1/2 Toberlone bar and sprinkle over top of the chocolate drizzle.
8. Refrigerate until serving.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (133g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 460 | ||
Calories from Fat: 317 (69%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.2g | 47 % | |
Saturated Fat 20.4g | 102 % | |
Monounsaturated Fat 8.8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 79.9mg | 25 % | |
Sodium 294.3mg | 10 % | |
Potassium 176.8mg | 5 % | |
Total Carbohydrate 31.9g | 9 % | |
Dietary Fiber 0.5g | 2 % | |
Sugars, other 31.4g | ||
Protein 6.8g | 10 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 460
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