I can’t believe I am hearing the C word so often at the moment 😳 but the excitement about Christmas cannot be held back this year.
I think I’ve cried in every Christmas advert I have watched so far! We just can’t wait to get all of our families around the table ❤
Toblerone Cheesecake is a Christmas favourite for the dessert table in our family and quick and easy to whip up.

1 x packet @arnottsbiscuits choc ripple biscuits
2 tbl almond meal
125 g melted butter
2 x 250 g @phillicreamchs cream cheese
2 tsp gelatine dissolved in 1/3 cup boiling water
125 g (1/2 cup) caster sugar
200 g Toblerone chocolate melted
125 ml (1/2 cup) cream
2 tbl cocoa powder

1. Line a 30 cm springform tin with baking paper
2. Mix crushed biscuits, almonds and melted butter together and press into the tin and pop in the fridge to set.
3. In a food processor beat the cream cheese until it is light and smooth. Add the caster sugar, cream and dissolved gelatine and continue to mix
4. In a heatproof bowl melt the chocolate in the microwave for 1 minute intervals until all of the chocolate is melted stir in the cocoa until combined
Pour the chocolate into the cream cheese and beat until it is combined. Give the bowl a good scrape around the edges and beat again.
5. Pour filling into the biscuit base and refrigerate for a minimum of two hours. Serve with berries and a drizzle of cream.

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