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No Bake Peanut Butter Chocolate Cheesecake

5m
Serves 1
youtube.com

No Bake Peanut Butter Chocolate Cheesecake

youtube.com
5m
Serves 1

Directions

  1. 1Combine digestive biscuits in a food processor and blend into fine crumbs.
  2. 2In a bowl, mix the crumbs with melted unsalted butter.
  3. 3Press the mixture into the bottom of a 7 inch springform pan and refrigerate for 30 minutes.
  4. 4Chop 4 oz of semisweet chocolate and melt it in the microwave in 15 seconds intervals, stirring each time.
  5. 5Whisk 7 oz of room temperature full fat cream cheese until light and fluffy.
  6. 6Add 1/4 cup of sifted icing sugar, a pinch of salt and 1/2 tsp vanilla extract and whisk to combine.
  7. 7Pour the melted chocolate into the cream cheese mixture and mix well to combine.
  8. 8Set aside to cool slightly.
  9. 9Whisk 1/4 cup of chilled whipping cream until soft peaks form.
  10. 10Gently fold the whipped cream into the chocolate cream cheese mixture.
  11. 11Spread evenly over the biscuit base and refrigerate for 1 hour or until it sets a bit.
  12. 12Whisk 7 oz of room temperature full fat cream cheese until light and fluffy.
  13. 13Add 1/2 cup of sifted icing sugar and 1/2 tsp of vanilla extract and mix to combine.
  14. 14Add 3 oz of slightly warmed peanut butter to make it easier to mix, and combine well.
  15. 15Set aside.
  16. 16Whisk 1/4 cup of chilled whipping cream until soft peaks form.
  17. 17Gently fold the whipped cream into the peanut butter mixture.
  18. 18Spread over the chocolate layer and refrigerate for 1 hour or until it sets a bit.
  19. 19Chop 3 oz of semisweet chocolate.
  20. 20Heat 1/3 cup + 2 tbsp of whipping cream until just about to simmer.
  21. 21Pour over the chocolate and leave for 3 minutes before gently whisking to combine.
  22. 22Pour over the cheesecake and refrigerate overnight or until fully set.

Ingredients

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

Equipment

food processor7 inch springform pan (18 cm)hand mixermicrowavespatula

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