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No-Bake Toblerone Cheesecake

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“Here's a slightly different version -- with peanut butter and no gelatin. (cooking time is fridge time)”
3hrs 40mins

Ingredients Nutrition

  • 295.73 ml Oreo cookie crumbs
  • 59.14 ml butter, melted
  • 2 (500 g) package cream cheese, softened
  • 236.59 ml smooth peanut butter
  • 236.59 ml sugar
  • 2 (200 g) Toblerone chocolate bars, divided
  • 354.88 ml thawed Cool Whip, divided (or other whipped topping)


  1. Mix crumbs and butter; press firmly onto bottom of 9-inch springform pan. Refrigerate 10 minutes.
  2. Beat cream cheese, peanut butter and sugar on medium speed until well blended.
  3. Chop 1 chocolate bar and stir into cream cheese mixture. Gently stir in 1 cup of the whipped topping.
  4. Spoon over crust, and refrigerate 3 hours.
  5. Microwave remaining 1/2 cup whipped topping and chocolate bar on high for 1 minute. Stir until chocolate is melted and mixture is well blended; cool slightly.
  6. Pour glaze over cake and refrigerate until ready to serve.

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