Peanut Butter and Toblerone No Bake Cheesecake

This cheesecake is inspired by a recipe printed on a philly cheese packaging. This recipe does not require baking so you could still make it if you do not own an oven and happen to have a very bad cheesecake craving. Mind you this is a very rich cheesecake.

Ingredients

Digestive biscuit base: you could double it, if you, like me, love to have more of the biscuit crumb base.

1 cup digestive biscuit crumbs

1/3 cup butter, melted

1. Mix biscuit crumbs with melted butter and press into base of a 8 inch round springform pan. Set aside in the refrigerator to chill.

Cream cheese filling

500g cream cheese of choice (i used philly's), softened at room temperature.

3 tsp gelatine (dissolved in 1/2 cup of boiling water)

150g caster sugar

50g toblerone dark chocolate, melted

1/2 cup cream

approx. 1/2 cup creamy peanut butter

Garnish

Additional toblerone pieces

cocoa powder

1. Prepare gelatin mixture (i.e. dissolve gelatin in boiling water) and leave to cool.

2. Melt toblerone chocolate in a bowl over a pot of simmering water.

2.Beat cream cheese with an electric mixer until soft. If you do not have an electric mixer, use a fork or potato masher to mash the cream cheese and beat till creamy and smooth using a wooden spoon.

3. Add gelatin mixture, caster sugar and cream and blend until smooth.

4. Divide cream cheese mixture into 2 equal parts. Mix one part of the cream cheese mixture with the melted toblerone chocolate until smooth. Mix the remaining cream cheese mixture with the peanut butter until evenly distributed.

5. Drop random dollops of the chocolate and peanut butter cream cheese mixture on to the crumb base to create the marbled effect.

6. Place pieces of toblerone chocolate round the edges of the cheesecake and dust some cocoa powder on the top to decorate. Chill the cheesecake in refrigerator for 2-3 hours or overnight.

Serves 8.