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No Bake Toberlone Chocolate Peanut Butter Cheesecake in a Jar

Toblerone Chocolate Peanut Butter Cheesecake

Maureen Reynolds
Not your ordinary chocolate peanut butter cheesecake! This decadent creamy no-bake dessert is made with Toberlone Swiss chocolate.
4.50 from 2 votes
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Prep Time 20 minutes
Resting Time1 hour
Total Time 1 hour 20 minutes
Course Recipe
Cuisine Dessert
Servings 6

Equipment

  • electric mixer
  • Mixing bowl

Ingredients
  

  • 1 ¼ cup chocolate cookie crumbs
  • ¼ cup butter or margarine melted
  • 2 gram 250 gram pkgs cream cheese
  • 1 cup smooth peanut butter
  • 1 cup sugar
  • 2 gram 100 gram Toblerone chocolate bars chopped and divided
  • + one for garnish optional
  • 1 ½ cups Cool Whip topping divided

Instructions

  • Combine cookie crumbs and melted chocolate and press into the bottom of jars.
  • Refrigerate for 10 minutes.
  • In the bowl of electric mixer combine cream cheese, peanut butter and sugar on medium speed until well combined.
  • Mix in 1/2 of the chopped Toblerone.
  • Using a spatula, fold in 1 cup of the Cool Whip.
  • Divide mixture evenly between prepared jars, smoothing carefully over chilled crust.
  • Melt remaining chopped Toblerone and remaining 1/2 cup Cool Whip in the microwave on high for 1 minute. Stir and let cool slightly.
  • Divide evenly over cheesecakes, spreading to cover and refrigerate until set.
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https://www.redcottagechronicles.com/recipe/best-chocolate-peanut-butter-cheesecake/