No Bake Chocolate Peanut Butter Cheesecake Recipe
How to cook No Bake Chocolate Peanut Butter Cheesecake Recipe
Ingredients tto cook No Bake Chocolate Peanut Butter Cheesecake Recipe
Cookie Base (Size 20cm)
24 Oreo cookies , ~ 250g
60 g unsalted butter , melted
Cookie Base (Size 23cm)
30 Oreo cookies , ~ 315g
75 g unsalted butter , melted
Peanut Butter Filling
250 g cream cheese (Philadelphia) , at room temperature
310 g peanut butter , 1
100 g sweet glass
300 mL whipping cream , cold
Covered in Chocolate Sauce
150 g whipping cream
150 g dark chocolate , 2 chopped
Step-by-step elaboration for the recipe No Bake Chocolate Peanut Butter Cheesecake Recipe
Make the Cookie Base
Crush the cookies until they look like sand in an electric grinder, or in a resealable bag using a rolling pin to crush them.
crushing Oreo cookies in a bag with a rolling pin
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Put the cookie sand in a bowl and combine with the melted butter.
the Oreo crust dough made
Pour the mixture into the mold (with the bottom lined with greaseproof paper to later remove the cake). Press the cookie mixture to the sides of the pan by hand (up to half the height of a removable pan).
pressing the Oreo crust dough to the side of the pan by hand
Evenly flatten the rest of the mixture in the bottom of the pan. Put the base made in the fridge to chill 30 minutes.
crushed Oreo cookie crust in pan Making the Peanut Butter Filling
In a large bowl of a stand or hand mixer, combine the cream cheese, peanut butter, and icing sugar. 1
the peanut butter mixture in a stand mixer bowl Whip the cream to mount to stiff peaks. Do not overmix!
No bake chocolate peanut butter cheesecake recipe No bake chocolate peanut butter cheesecake recipe
a whisk with the cream mounted to stiff peaks Add half of the whipped cream to the peanut mixture until smooth. a bowl with the mixture of peanuts and half the whipping cream, and another bowl with half the whipping cream
Gently add the other half to the mixture. Be careful not to deflate the whipped cream.
the finished peanut butter filling
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Pour the filling into the cold cookie base and flatten it with a spatula. Cover with plastic wrap and put the cake in the fridge to chill for 3 hours.
flattening the peanut butter filling into the Oreo crust
Finish the Cheesecake
In a bowl, melt the chopped chocolate 2 with the other amount of cream. Use a water bath, or heat it in 15-second intervals in the microwave (stirring between each time). Set the sauce aside to cool and thicken slightly.
bowl with chocolate sauce
Optionally, cut chocolates filled with peanut butter, or peanuts, to decorate the cheesecake.
chocolates filled with chopped peanuts
Take the cooled cheesecake out of the fridge. Slowly pour in the chocolate sauce to coat the surface of the cake. Spread the decoration. Return the cheesecake to the fridge for one more hour before cutting and serving.
spreading chocolate chips on top of the made cheesecake
Enjoy he recipe No Bake Chocolate Peanut Butter Cheesecake Recipe
1 – Depending on the type of peanut butter, you may need to modify the amount of sugar and salt in the recipe. Look at the ingredient label on your peanut butter. If you already have added sugar and salt, make the recipe as written. If your peanut butter is 100% pure peanuts, you may want to add an additional 20g of icing sugar and ½ teaspoon of salt for proper flavor.
2 – You can use chocolate chips or a chopped chocolate bar to make the ganache that goes on top. Choose a chocolate that you like! If you use milk chocolate, use 20% less cream to get the correct consistency.
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