TOBLERONE Crunchy Almond Cheesecake
12 Servings
Prep Time:25 min 
Total Time:3 hr 25 min 



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    1. 1

      Place OREO cookies in a food processor and blitz to form crumbs. Add melted butter and almonds and blitz to combine. Press into the base of a 20 cm spring form pan lined with baking paper. Chill.

    2. 2

      Beat PHILADELPHIA cream cheese for 2 minutes or until smooth. Add sugar, cream and gelatine, continue beating until well combined.

    3. 3

      Divide the TOBLERONE bar and set aside around 100 g for decorating. Melt 200 g in a microwave and coarsely chop 60 g to small chunks. Beat melted chocolate into the cream cheese mixture and finally mix the chopped chocolate into the mixture.

    4. ImagePRO TIP

      To make toffee shards; melt 1 cup caster sugar in a pot over medium heat, stirring until dissolved. Continue to heat until golden. Pour the toffee onto a lined baking tray and scatter over almonds, if desired. Allow to cool, then break into shards.

    5. 4

      Pour onto the prepared base and refrigerate for 3 hours until set, or overnight.

    6. 5

      Decorate with remaining large TOBLERONE triangles, small TOBLERONE triangles, crumbled CADBURY FLAKE bar, chopped nougat, flaked almonds and toffee shards.


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