This is one of my most requested desserts! So easy to prepare and make. No baking required.
**You can use any type of chocolate you like
INGREDIENTS
BASE
1 packet plain chocolate biscuits
*(I use Arnott’s Choc Ripple and usually use 1/2 to 3/4 of packet)
80g butter, melted
1/4 cup almonds (optional)
FILLING
500g block PHILADELPHIA Cream Cheese, softened
*(I generally use 250g of Original and 250g of Light)
*(I wouldn’t recommend 500g of Light… not as tasty)
1/2 cup caster sugar
200g TOBLERONE** Milk or Dark Chocolate, melted
*(I’m a HUGE chocolate fan and have used 600g chocolate)
1/2 cup thickened cream
TOPPING
200g TOBLERONE** Milk or Dark Chocolate for shaving
METHOD
Biscuit Base
1. Lighty grease or line with baking paper a 20cm baking dish/springform pan.
2. Put biscuits into a food processor and process until fine crumbs. Transfer to mixing bowl.
3. Put almonds into a food processor and roughly chop. Add to biscuit crumbs.
4. Add melted butter to biscuit and almond mixture.
(I know I said 80g butter, but I would add small bits at a time in case you don’t need the whole 80g. Basically… you want to add enough butter to get the biscuit crumbs to combine).
5. Once combined, put biscuit crumb base into the pan and use hand to distribute evenly on the base.
6. Place in fridge to chill.
Cheese Cake Layer
2. Beat cream cheese and sugar using an electric mixer until smooth.
3. Melt Toblerone**
4. Add in the melted Toblerone** and cream to the cream cheese mixture and beat until well combined.
5. Pour mixture onto the prepared crumb base and refrigerate for 2 to 3 hours until set, or overnight.
6. Serve topped with the Toblerone** shavings.
So easy. I hope you enjoy this one as much as I do.
Carey & Bell 