Gluten-Free No-Bake Toblerone Cheesecake - cooking recipe

Ingredients

Base
125 g plain gluten-free cookies (I used a pack of Freelicious Tea Biscuits)
60 g butter, melted
1/8 cup almond meal
2 tablespoons caster sugar
Cheesecake Layer
500 g cream cheese, at room temperature (2 packets Philadelphia cream cheese)
300 ml thickened cream (or use double cream instead)
200 g Toblerone chocolate bars (1/2 large 400 gram sized Toblerone)
Topping
200 g Toblerone chocolate bars, coarsely grated

Preparation

Grease and Line the base and sides of a 22cm springform round pan with good quality baking paper.
Crush the cookies finely using a food processor or as finely as possible using a rolling pin.
In a medium sized bowl, combine all of the cheesecake base ingredients and mix until well combined.
Press the biscuit base mixture evenly into the base of the prepared pan. (If the mixture was not firm enough to hold together in the base, add a vary small amount of water and mix through). Refrigerate.
For the cheesecake layer- blend the two packets of cream cheese using a mixer for approximately 3 minutes until soft and creamy.
Add in the cream and melted chocolate and slowly blend until thoroughly combined and colour is even.
Pour the chocolate cheese mixture over the base and smoothe over the top.
Topping layer- coarsely grate the remaining 200 grams of Toblerone chocolate and gently sprinkle over the top of the cheesecake until even and total coverage is obtained.
Refrigerate the cheesecake for 4 hours or overnight.
Remove from tin and serve (I placed small candy coated Easter eggs around the top of the cheesecake for Easter - be sure any decorations used are gluten-free if required for diet).