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Gluten-Free, No Bake Toblerone Cheesecake

Gluten-Free, No-Bake Toblerone Cheesecake

This Gluten-Free, No-Bake Toblerone Cheesecake is a decadent dessert that has delicious chunks of smooth chocolate and chewy nougat surrounded by creamy cheesecake.... and the best part is that it is easy tomake....no cooking!
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Course Dessert
Cuisine Australian, English, Italian
Servings 12

Equipment

  • fridge

Ingredients
  

  • 1 packet 155g of gingernut gluten-free biscuits
  • 60 g of melted butter
  • Filling
  • 500 g cream cheese at room temperature (2 packets Philadelphia cream cheese)
  • 2 tablespoons of caster sugar
  • 300 ml thickened cream or use double cream instead
  • 200 g Toblerone chocolate bars ½ large 400 gram sized Toblerone
  • 3 teaspoons of gelatine dissolved in ¼ cup of boiling water
  • Topping
  • 200 g Toblerone chocolate bars coarsely grated

Instructions
 

  • THE BASE FOR THE GLUTEN-FREE, NO-BAKE TOBLERONE CHEESECAKE
  • Gingernut biscuits for Gluten-free, No-bake Toblerone Cheesecake recipe
  • Crush 1 packet (155g) gingernut gluten-free biscuits (I used a packet of Woolworth's gluten-free gingernut biscuits). I simply place the biscuits in a ziplock bag, cover with a tea towel and using the side of a rolling pin to hit the biscuits to crush them. ... this is a good way to get rid of any unwanted stress! 😉 ... and you can make the crumbs as fine or as chunky as you like.
  • Then melt 60g of butter and add the crushed biscuits and mix to combine.
  • Line the base of a 22cm springform tin with baking paper, and place in the butter/biscuit mixture and using the back of a spoon, to smooth and press down.
  • Place in the fridge to set while you are making the filling.FILLING FOR THE GLUTEN-FREE, NO-BAKE TOBLERONE CHEESECAKE
  • In a mixer, add in 500g cream cheese (2 packets Philadelphia cream cheese that is at room temperature), 2 tablespoons of caster sugar and blend for approximately 3 minutes until soft and creamy *Tip - Make sure your cream cheese is a room temperature otherwise trying to mix cold cream cheese will just make little lumps. Simply take out the cream cheese an hour before making the filling, unwrap it and then cut it into cubes.
  • In another bowl, dissolve 3 teaspoons of gelatine in ¼ cup of boiling water together and cool the gelatin mixture slightly before adding to the cream cheese. (* see Tip below)
  • * Tip - If you prefer to not use gelatine, you can whip the cream until soft peaks form and then fold it into the cream cheese mixture. Gelatine gives the cheesecake filling a mousse-like texture that is a little more firm and will set quicker. You can also use Agar Agar which is a substitute for gelatine and can be purchased from health food shops and just use the same amount as the gelatine. (Don't be tempted to use more as it will give your cheesecake a 'rubber-like' texture.)
  • Add in 300ml thickened cream and then add the gelatine mixture.
  • Chop the Toblerone chocolate bars and mix into the cheesecake ... save some to decorate the top! (You just may need to pop into your moutn, one or two or a few of the chopped Toblerone pieces... am I right! 😉)
  • Pour the chocolate cheesecake mixture over the base and smoothe over the top.
  • Refrigerate the cheesecake for 3 hours or overnight.
  • Remove from tin and serve!... enjoy!
Keyword cheesecake, dessert, gluten-free dessert