500 grams Cream Cheese
175 grams Toblerone
7 pieces All Butter Shortbread round pieces (approx 200 grams)
1/2 cup Sour Cream
1/3 cup sugar
½ Tsp Vanilla Extract
Neatly arrange a cupcake tray with the cupcake liners.
For the base of the cheesecake, take the shortbread and put it through a food processor and crumble the biscuits.
Take a tablespoon and lay them firmly on the cupcake liners. Set them aside.
In the meantime, heat up the oven to 275 degree Fahrenheit.
Take a mixer and add the cream cheese and soften it.
Slowly add in the sugar and the vanilla extract and mix thoroughly. (You can add more sugar than I listed, I don’t like my cheesecake to be too sweet)
Add in the eggs and mix again. Repeat with the sour cream.
Chop up each Toblerone peak into 4 pieces and slowly add into the rest of the batter.
Once thoroughly mixed, slowly scoop out the batter and fill up the cupcake tray, by loading them up on top of the shortbread base.
Bake in the oven for 35 minutes. Refrigerate overnight and enjoy!!
The cheesecake mixture makes 15 cupcakes, since I had a cupcake tray that fits only 12, I had some batter left over. The next day, I made a different base, I added some pretzel with the shortbread, and that turned out yummy too!
There are other options too for making this cheesecake, you can visit: