Creamy No-Bake Toblerone Cheesecake

4.60 from 5 votes

This creamy cheesecake recipe paired with chocolate topping provides a perfectly sweet balance with every single bite.

Prep Time30

Cook Time3

Total Time3 30

Course: Dessert

Cuisine: North American

Keyword: Cheesecake Recipe, Chocolate Peanut Butter Cheesecake, Holiday Desserts, No-Bake Cheesecake, No-Bake Dessert, Toblerone Cheesecake

Servings: slices

Calories: 713kcal

Use a blender or food processor to crush 22 Oreo Cookies. Add them to a medium-sized bowl and add the melted butter. Mix well. Press the crumb mixtures firmly into a 9" springform pan and refrigerate for 10 minutes.
In a large bowl beat the cream cheese until light and fluffy with a hand mixer. Add in the peanut butter and sugar and continue to beat until blended and smooth.
Fold 3.5 oz of the chopped Toblerone chocolate into the cheesecake mixture along with one cup of the thawed Cool Whip topping. Pour the cheesecake mixture into the springform pan and spread evenly over the crust. Cover with plastic wrap and refrigerate for 3 hours.
In a medium microwave-safe bowl add the remaining Cool Whip and the remaining Toblerone chocolate and microwave on high for 1 minute. Remove and stir until the chocolate is melted and the mixture is smooth and glossy. Cool slightly. Or melt the Cool Whip and remaining chocolate over medium-low heat stirring often to melt and combine the two to form a chocolate ganache. Stir until the chocolate is melted and the mixture is smooth and glossy. Cool slightly.
Pour the chocolate glaze over the chilled peanut butter cheesecake mixture and spread evenly with a spatula. Refrigerate for a half hour or until ready to serve.

Store in the fridge covered for up to 4 days or freeze in a tightly sealed container for up to 2 months.

Thaw in the fridge or if planning to eat the same day allow it to thaw on the counter for 2 hours before serving.