No Bake Peanut Butter Chocolate Cheesecake

5 mins
Serves 1
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Directions

  1. 1Combine digestive biscuits in a food processor and blend into fine crumbs.
  2. 2Combine digestive biscuits in a food processor and blend into fine crumbs.
  3. 3Combine digestive biscuits in a food processor and blend into fine crumbs.
  4. 4In a bowl, mix the crumbs with melted unsalted butter.
  5. 5In a bowl, mix the crumbs with melted unsalted butter.
  6. 6In a bowl, mix the crumbs with melted unsalted butter.
  7. 7Press the mixture into the bottom of a 7 inch springform pan and refrigerate for 30 minutes.
  8. 8Press the mixture into the bottom of a 7 inch springform pan and refrigerate for 30 minutes.
  9. 9Press the mixture into the bottom of a 7 inch springform pan and refrigerate for 30 minutes.
  10. 10Chop 4 oz of semisweet chocolate and melt it in the microwave in 15 seconds intervals, stirring each time.
  11. 11Chop 4 oz of semisweet chocolate and melt it in the microwave in 15 seconds intervals, stirring each time.
  12. 12Chop 4 oz of semisweet chocolate and melt it in the microwave in 15 seconds intervals, stirring each time.
  13. 13Whisk 7 oz of room temperature full fat cream cheese until light and fluffy.
  14. 14Whisk 7 oz of room temperature full fat cream cheese until light and fluffy.
  15. 15Whisk 7 oz of room temperature full fat cream cheese until light and fluffy.
  16. 16Add 1/4 cup of sifted icing sugar, a pinch of salt and 1/2 tsp vanilla extract and whisk to combine.
  17. 17Add 1/4 cup of sifted icing sugar, a pinch of salt and 1/2 tsp vanilla extract and whisk to combine.
  18. 18Add 1/4 cup of sifted icing sugar, a pinch of salt and 1/2 tsp vanilla extract and whisk to combine.
  19. 19Pour the melted chocolate into the cream cheese mixture and mix well to combine.
  20. 20Pour the melted chocolate into the cream cheese mixture and mix well to combine.
  21. 21Pour the melted chocolate into the cream cheese mixture and mix well to combine.
  22. 22Set aside to cool slightly.
  23. 23Set aside to cool slightly.
  24. 24Set aside to cool slightly.
  25. 25Whisk 1/4 cup of chilled whipping cream until soft peaks form.
  26. 26Whisk 1/4 cup of chilled whipping cream until soft peaks form.
  27. 27Whisk 1/4 cup of chilled whipping cream until soft peaks form.
  28. 28Gently fold the whipped cream into the chocolate cream cheese mixture.
  29. 29Gently fold the whipped cream into the chocolate cream cheese mixture.
  30. 30Gently fold the whipped cream into the chocolate cream cheese mixture.
  31. 31Spread evenly over the biscuit base and refrigerate for 1 hour or until it sets a bit.
  32. 32Spread evenly over the biscuit base and refrigerate for 1 hour or until it sets a bit.
  33. 33Spread evenly over the biscuit base and refrigerate for 1 hour or until it sets a bit.
  34. 34Whisk 7 oz of room temperature full fat cream cheese until light and fluffy.
  35. 35Whisk 7 oz of room temperature full fat cream cheese until light and fluffy.
  36. 36Whisk 7 oz of room temperature full fat cream cheese until light and fluffy.
  37. 37Add 1/2 cup of sifted icing sugar and 1/2 tsp of vanilla extract and mix to combine.
  38. 38Add 1/2 cup of sifted icing sugar and 1/2 tsp of vanilla extract and mix to combine.
  39. 39Add 1/2 cup of sifted icing sugar and 1/2 tsp of vanilla extract and mix to combine.
  40. 40Add 3 oz of slightly warmed peanut butter to make it easier to mix, and combine well.
  41. 41Add 3 oz of slightly warmed peanut butter to make it easier to mix, and combine well.
  42. 42Add 3 oz of slightly warmed peanut butter to make it easier to mix, and combine well.
  43. 43Set aside.
  44. 44Set aside.
  45. 45Set aside.
  46. 46Whisk 1/4 cup of chilled whipping cream until soft peaks form.
  47. 47Whisk 1/4 cup of chilled whipping cream until soft peaks form.
  48. 48Whisk 1/4 cup of chilled whipping cream until soft peaks form.
  49. 49Gently fold the whipped cream into the peanut butter mixture.
  50. 50Gently fold the whipped cream into the peanut butter mixture.
  51. 51Gently fold the whipped cream into the peanut butter mixture.
  52. 52Spread over the chocolate layer and refrigerate for 1 hour or until it sets a bit.
  53. 53Spread over the chocolate layer and refrigerate for 1 hour or until it sets a bit.
  54. 54Spread over the chocolate layer and refrigerate for 1 hour or until it sets a bit.
  55. 55Chop 3 oz of semisweet chocolate.
  56. 56Chop 3 oz of semisweet chocolate.
  57. 57Chop 3 oz of semisweet chocolate.
  58. 58Heat 1/3 cup + 2 tbsp of whipping cream until just about to simmer.
  59. 59Heat 1/3 cup + 2 tbsp of whipping cream until just about to simmer.
  60. 60Heat 1/3 cup + 2 tbsp of whipping cream until just about to simmer.
  61. 61Pour over the chocolate and leave for 3 minutes before gently whisking to combine.
  62. 62Pour over the chocolate and leave for 3 minutes before gently whisking to combine.
  63. 63Pour over the chocolate and leave for 3 minutes before gently whisking to combine.
  64. 64Pour over the cheesecake and refrigerate overnight or until fully set.
  65. 65Pour over the cheesecake and refrigerate overnight or until fully set.
  66. 66Pour over the cheesecake and refrigerate overnight or until fully set.

Ingredients

  • 150 gr digestive biscuits
  • 150 gr digestive biscuits
  • 150 gr digestive biscuits
  • 60 gr unsalted butter
  • 60 gr unsalted butter
  • 60 gr unsalted butter
  • 115 gr semisweet chocolate
  • 115 gr semisweet chocolate
  • 115 gr semisweet chocolate
  • 200 gr full fat cream cheese
  • 200 gr full fat cream cheese
  • 200 gr full fat cream cheese
  • 30 gr icing sugar
  • 30 gr icing sugar
  • 30 gr icing sugar
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 0.5 tsp vanilla extract
  • 60 ml whipping cream 35% fat
  • 60 ml whipping cream 35% fat
  • 60 ml whipping cream 35% fat
  • 85 gr semisweet chocolate
  • 85 gr semisweet chocolate
  • 85 gr semisweet chocolate
  • 110 ml whipping cream 35% fat
  • 110 ml whipping cream 35% fat
  • 110 ml whipping cream 35% fat
  • 85 gr peanut butter
  • 85 gr peanut butter
  • 85 gr peanut butter

Equipment

food processor7 inch springform pan (18 cm)hand mixermicrowavespatula