3 Ingredient Toblerone Cheesecake Balls

Creamy, dreamy cheesecake blended with the rich, nutty flavor of Toblerone chocolate, all rolled into delectable bite-sized balls. They’re super easy and delicious with only three ingredients making them a simple and perfect treat to share with friends and family.

Baking Tips:

• Cream Cheese: Make sure you use a block of full fat cream cheese, not light or spreadable cream cheese as you want the cheesecake balls to set nice and firm.

• Chill mixture: Make sure you chill the mixture by freezing it for at least 30 minutes as the mixture will be too soft to roll into balls.

• Cold hands: Try and make sure your hands are cold when rolling the balls as you want them to stay in the shape of a ball and not melt in your hands.

• Freeze the cheesecake balls: It is absolutely essential to freeze the cheesecake balls once they have been rolled as it is a lot easier to coat them in chocolate afterwards.

Print

With ImageWithout Image

3 Ingredient Toblerone Cheesecake Balls

Yield: 20-25 Balls

Author: Chloe Sims

Prep time: 20 MinInactive time: 1 H & 30 MTotal time: 1 H & 50 M

Easy, dreamy and creamy delectable cheesecake balls.

Ingredients

Toblerone Cheesecake Balls

• 300g Toblerone Bars
• 250g Cream Cheese (Room Temp)
• 200g Milk Chocolate

Instructions

Toblerone Cheesecake Balls

1. Line a baking tray with parchment paper and set aside.
2. Break the Toblerone up and place in a microwaveable safe bowl. Microwave in 30 second bursts (Stirring in between) until fully melted.
3. In a large bowl, place your cream cheese and melted Toblerone in. Using a handheld electric beater, beat until fully combined.
4. Place the bowl in the freezer for 30 minutes to allow the mixture to firm slightly.
5. Roll the mixture into small balls and place them back on the prepared baking tray. Place the tray in the freezer for 30 minutes, until firm.
6. Just before you take the balls out of the freezer, break up the milk chocolate and place in a microwaveable safe bowl. Microwave in 30 second bursts (Stirring in between) until fully melted.
7. Using a fork and spoon, evenly coat the balls in the melted chocolate. Place them back on the baking tray and place them in the freezer for 30 minutes, until firm.
8. Enjoy!

Notes

Cream Cheese: Make sure you use a block of full fat cream cheese, not light or spreadable cream cheese as you want the cheesecake balls to set nice and firm.

Chill mixture: Make sure you chill the mixture by freezing it for at least 30 minutes as the mixture will be too soft to roll into balls.

Cold hands: Try and make sure your hands are cold when rolling the balls as you want them to stay in the shape of a ball and not melt in your hands.

Freeze the cheesecake balls: It is absolutely essential to freeze the cheesecake balls once they have been rolled as it is a lot easier to coat them in chocolate afterwards.

Did you make this recipe?

Tag @Cocosbakesnbuns on instagram and hashtag it #Cocosbakesnbuns