I decided to make some mini sized cheesecakes with one of my all time favorite candy bars….Toblerone! It’s Swiss chocolate with almond nougat and oh so good in cheesecake. But it’d be even better if I had a piece of cheesecake from the cheesecake factory to go with my mini cheesecakes. Kind of like an appetizer and entree you know? :)
First we’ll start on the crust. Of course you know my Toblerone cheesecakes had to be made with oreos because I’m oreo obsessed. But I think that’s a good thing. Take 20 oreos and grind them up in a food processor.
Put the crumbs into a bowl and add in 1 Tablespoon of sugar. I like sugar.
Mix it up! I love my blue spatula.
Pour in 1/4 cup melted unsalted butter. Mmmm butter. Mix mix mix and make sure you coat all of the crumbs with butter.
Take two cupcake pans and line them with cupcake liners. (well you’ll actually only need 16 cupcake liners…this recipe makes about 16 cheesecakes). Into the bottom of each cupcake liner place one packed tbsp of the Oreo mixture. You’ll have a little bit of Oreo crumbs left so don’t you worry.
Press the crumbs down firmly with your hand. Set the pan aside, it’s cheesecake batter time!
In a bowl of a stand mixer with the paddle attachment, mix 1 pound of softened cream cheese for about 3 minutes on medium speed. Then add in 1/2 cup sugar and mix for a couple of minutes. Mmmm there’s nothing better than sugar and cream cheese. Well maybe a bagel and cream cheese or cake with chocolate frosting or sleeping inside the cheesecake factory.
Add in 1/2 teaspoon of vanilla extract. Mix mix!
Lightly beat 2 large eggs (at room temperature) and pour them in on low speed. Mix until the eggs are just combined. We don’t want to beat the cheesecake batter to death. Add in 1/2 cup sour cream and mix on low speed until just combined.
Here comes my favorite part. You’ll need two of these delicious candy bars, Toblerone.
Chop them up into chunks. I cut each section into 6 pieces.
Throw them into the batter!
Fold them in. I could love to bathe in that cheesecake batter right now or swim in it.
Scoop the batter on top of each Oreo crust with an ice cream scoop.
Bake them at 275 degrees F for 35 minutes. If the cheesecakes crack, don’t freak out on me! :) Once you put them in the refrigerator, the cracks will disappear.
Once the cheesecakes are done baking, chill them in the refrigerator for at least 4 hours. Although I do like to chill them overnight. Yes the wait is painful, it’ll be ok.
Enjoy!
Recipe: Toblerone Cheesecakes
20 Oreos
2 Toblerone candy bars
2 large eggs, lightly beaten
1 tbsp sugar plus 1/2 cup sugar
1/4 cup melted unsalted butter
1 pound softened cream cheese
1/2 cup sour cream
1/2 tsp vanilla extract
Grind up the Oreos into fine crumbs in a food processor. Place the crumbs into a bowl add in the sugar and mix.
Mix with melted butter and stir to coat the crumbs with butter.
Take two cupcake pans and line with cupcake liners. Into the bottom of each cupcake liner PPlace one packed tbsp of the Oreo mixture. Press the crumbs down firmly using your hand.
While you work on the cheesecake filling set the cupcake pan aside .
Mix the cream cheese for three minutes on medium speed in the mixer until smooth. Add in the sugar and mix for 2 minutes on medium speed.
Add in the vanilla extract and mix.
Gently pour in the lightly beaten eggs on low speed. Carefully mix until combined, try not to over mix the cheesecake batter. Then add in the sour cream, mix until just combined on low speed.
Set aside the cheesecake batter. Take two Toblerone candy bars and chop into chunks. Throw the candy pieces into the batter and slowly fold them in.
Scoop the batter on top of each Oreo crust using an ice cream scoop.
Bake the cheesecakes for 30-35 minutes at 275 degrees F. Don’t worry if the cheesecakes crack. Once they’ve chilled the crack will disappear. Chill them in the fridge for at least four hours. Enjoy!
these look so delicious! 😍 thank you for sharing your recipe!
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