No-Bake Peanut Butter Chocolate Cheesecake
Tags: Dessert
Yield: 14
- 5.3 oz digestive biscuits (150 gr)
- 1/4 cup unsalted butter (60 gr), melted
- 4 oz semisweet chocolate (115 gr), melted
- 7 oz full fat cream cheese (200 gr), room temperature
- 1/4 cup icing sugar (30 gr), sifted
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/4 cup whipping cream (35% fat) (60 ml), chilled
- 7 oz full fat cream cheese (200 gr), room temperature
- 1/2 cup icing sugar (60 gr), sifted
- 1/2 tsp vanilla extract
- 3 oz peanut butter (85 gr)
- 1/4 cup whipping cream (35% fat) (60 ml), chilled
- 3 oz semisweet chocolate (85 gr)
- 1/3 cup whipping cream (35% fat) (80 ml)
- 2 tbsp whipping cream (35% fat) (30 ml)
- Blend the digestive biscuits in a food processor into fine crumbs. Pour into a bowl and add in melted butter. Mix well.
- Pour into a 7 inch (18 cm) springform pan. Press evenly and tightly to the base. Place in the freezer for 30 minutes.
- Chop chocolate into small pieces and melt in microwave with 15 seconds intervals. Stir in each interval. Set aside.
- Whisk cream cheese in a bowl until light and fluffy. Then add in icing sugar, vanilla extract, pinch of salt and mix to combine.
- Add in melted chocolate and immediately mix everything together until well combine. Set aside.
- Whisk whipping cream in a bowl until soft peaks. Pour it into the chocolate cream cheese mixture and fold to combine.
- Pour over the prepared base. Spread evenly and place in the fridge for 1 hour for it to set a bit.
- Whisk cream cheese in a bowl until light and fluffy. Then add in icing sugar, vanilla extract and mix to combine.
- Warm peanut butter slightly in a microwave so that it's runnier. Add into the cream cheese mixture and mix well. Set aside.
- Whisk whipping cream in a bowl until soft peaks. Pour it into the peanut butter cream cheese mixture and fold to combine.
- Pour over the chocolate layer. Spread evenly and place in the fridge for 1 hour for it to set a bit.
- Chop the chocolate into small pieces and place into a bowl. Heat cream just until it's about to simmer. Pour into the bowl containing chocolate and leave untouched for 3 minutes. Gently whisk to combine.
- Pour ganache on top of the cheesecake and swirl the pan around to help the ganache covering the surface. Place in the fridge overnight or until fully set.
- Once fully set remove it from the pan, slice and enjoy!
