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No-Bake Peanut Butter-TOBLERONE Cheesecake

Rochelle introduced Philippa and I to this recipe, and we hold her fully responsible for all the diabetic comas this dessert has induced in family members and friends. It will literally silence your guests whilst they chew, smack their lips, and weep silently – it really is that good.

(original recipe appears on the Kraft Canada website – we think they should get a Nobel Prize for Dessert)


Prep time:  20 minutes

Total time: 3 hours 20 min

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


  • 1-1/4 cups Oreo Baking Crumbs – these are generally not available, so suggest digestive biscuits or tennis biscuits (crushed)
  • 1/4 cup butter, melted
  • 2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened (or you can use any other good cream cheese)
  • 1 cup 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 – we suggest using Orly Whip


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 Orly Whip. Spoon over crust. Refrigerate 3 hours.

MICROWAVE remaining Orly 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.

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