Thermomix Toblerone Cheesecake Balls

You are going to LOVE these Thermomix Toblerone Cheesecake Balls!!!

These Thermomix Toblerone Cheesecake Balls are the perfect simple dessert (or snack - no judgement here!) for your next party or event.  All you need is THREE ingredients (yes seriously!) to put these together and in no time you will be enjoying the delicious little treats.

This is also a super versatile recipe, and you can substitute the Toblerone Chocolate for your favourite chocolate bar instead - hello Snickers Cheesecake Balls!

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• Thermomix Weet-Bix Balls
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• Thermomix Chocolate Mousse
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• Thermomix Toblerone Cheesecake
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Thermomix Toblerone Cheesecake Balls

These Three Ingredient Thermomix Toblerone Cheesecake Balls are guaranteed to be a hit at your next party!

5 from 1 vote

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Course: Dessert

Cuisine: Australian

Prep Time: 10 minutes minutes

Chilling Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 16 balls

Calories: 245kcal

Author: Lucy & Lauren

Cost: $10

Equipment

• ▢
  Thermomix

Ingredients

• ▢ 300 g Toblerone
• ▢ 250 g cream cheese
• ▢ 300 g chocolate milk or dark

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Instructions

• Break the Toblerone into pieces and place it into your Thermomix bowl. Melt for 4 minutes, 50 degrees, Speed 2 (scrape the sides of the bowl down partway through).
• Add the cream cheese and mix for 20 seconds, Speed 4, to combine.
• Place the bowl into the freezer or fridge for 30 minutes to allow the mixture firm.
• Use a dessertspoon to scoop up the cheesecake mixture and roll into balls.
• Place the balls onto a flat baking tray lined with baking paper and place back into the freezer or fridge for 30 minutes to firm.
• Break the chocolate into pieces and place it into a clean and dry Thermomix bowl. Cook for 4 minutes, 50 degrees, Speed 2 or until melted.

  Transfer the melted chocolate to a small bowl or ramekin.
• Once by one, dip the cheesecake balls into the melted chocolate and allow any excess chocolate to drip off.
• Place the cheesecake balls back onto the tray.

  Repeat until you have used all of the cheesecake mixture.

  Place the tray into the fridge to set.

Notes

RECIPE NOTES & TIPS

• use a block of full fat (not light or spreadable) cream cheese. This is important as the cream cheese needs to set firm.
• chilling time is essential - the mixture will be too soft to roll into balls or coat in the melted chocolate otherwise.
• freezer is best - if you have room in your freezer, chill the mixture in there! Alternatively, chill it in the fridge.
• have cold hands when rolling the mixture - running your hands under cold water or placing them onto an ice pack will make it easier to roll the mixture into balls.
• store cheesecake balls in an airtight container in the fridge for up to 5 days.
• freeze in an airtight container for up to 1 month.

Nutrition

Calories: 245kcal | Carbohydrates: 24g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 16mg | Sodium: 55mg | Potassium: 129mg | Fiber: 2g | Sugar: 20g | Vitamin A: 210IU | Calcium: 24mg | Iron: 1mg

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