This is one of our best no-bake cheesecakes. White chocolate and cream cheese make this cheesecake incredibly smooth, creamy and rich. Fresh raspberries on top add colour and flavour.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/3 cup warm water
1-1/2 cups graham crumbs
1/4 cup non-hydrogenated margarine, melted
2 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
3/4 cup icing sugar
1 Tbsp. lemon zest
2 bars Toblerone Swiss White Chocolate (100 g each), melted
1 cup whipping cream, whipped
1 cup fresh raspberries
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How do I make it ?
Sprinkle gelatine over warm water; set aside. Combine graham crumbs and margarine; press onto bottom of 9-inch springform pan.
Beat cream cheese, sugar and zest in large bowl with mixer until well blended. Add gelatine mixture and melted chocolate; mix well. Gently stir in whipped cream just until blended. Pour over crust.
Refrigerate 4 hours. Run knife around rim of pan to loosen cake; remove rim. Top cheesecake with berries just before serving.
Kraft Kitchen Tips!
How to Melt the TOBLERONE Bars
Break chocolate bars into pieces; place in medium microwaveable bowl. Microwave on MEDIUM 1 to 1-1/2 to min. or until chocolate is slightly melted; stir until completely melted.
Since this is an indulgent recipe, make healthy choices throughout the day so you can enjoy a serving of this sweet treat after your evening meal.
Calories From Fat
% Daily Value
Fat 30 g
Saturated fat 16 g
Cholesterol 80 mg
Sodium 350 mg
Carbohydrate 31 g
Fibre 1 g
Sugars 23 g
Protein 6 g
Makes 12 servings, 1/12 cheesecake (113 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.