This is one of those incredible recipes that if you ate more than a small piece of it your heart would probably explode. Not that it's not tempting to overindulge.
Personally I don't know anyone crazy enough to try to eat more than one or two small pieces. It is so rich and decadent that you really just simply can't eat anymore.
It is incredibly impressive to bring to a dinner party or somewhere you need to impress people with your cooking skills. They will think you slaved away in your kitchen for hours preparing this tasty treat.
Pssssst....want in on a little secret?
*whispering* It's no bake!
It only takes about half an hour to whip up. You can make it as individual tarts or as one large cheesecake.
Peanut Butter Toblerone Cheesecake
1 1/4 cups Oreo baking crumbs
1/4 cup butter, melted
2 pks (8 oz each) cream cheese, softened
1 cup smooth peanut butter
1 cup sugar
2 bars (100 gr each) Toblerone milk chocolate (or dark chocolate)
3 cups thawed Cool Whip
Mix crumbs and butter. Press into a 9 inch springform pan - or individual tart pans - or a large tart pan. Refrigerate for 10 minutes while you prepare cream cheeese layer.
Beat cream cheese, peanut butter, and sugar until smooth and creamy. Chop one of the Toblerone bars fairly fine, stir into cream cheese mixture. Gently fold in 2 cups of the Cool Whip.
Spoon over crust. Refrigerate for about an hour, until firm.
I made a large tart pan to bring to the office and had enough left over for 2 single serving tart pans.
Break up reamaining Toblerone bar and place in microwave safe bowl. Place remaining 1 cup of Cool Whip in bowl with Toblerone. Microwave approx 30 seconds, or until chocolate is melted. Stir until well mixed and smooth. Pour over cheesecake. Chill until ready to serve.
Carefully remove from springform or tart pan and place on serving tray.
Like chocolate? Like peanut butter? Like Toblerone? Like Oreo crusts?
Then this is definitely the dessert for you.
Just don't eat too much and explode your heart.
You've been warned.