Try this No Bake Peanut Butter Toblerone Cheesecake recipe, or contribute your own.
Suggest a better description1. Mix crumbs and butter; press firmly onto bottom of 9-inch springform pan. Refrigerate 10 min.
2. 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.
3. 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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (152g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 600 | ||
Calories from Fat: 228 (38%) | ||
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Amt Per Serving | % DV | |
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Total Fat 25.4g | 34 % | |
Saturated Fat 11.3g | 56 % | |
Monounsaturated Fat 8.5g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 16.1mg | 5 % | |
Sodium 75.9mg | 3 % | |
Potassium 227.3mg | 6 % | |
Total Carbohydrate 90.4g | 27 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 88.7g | ||
Protein 8.3g | 12 % | |
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: 600
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