# No Bake Peanut Butter Chocolate Cheesecake

A no bake peanut butter chocolate cheesecake recipe with layers of crunchy biscuit base, creamy peanut butter and rich chocolate.

- Total time: 5 min
- Cuisine: American
- Category: Dessert
- Language: en

## 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

## Instructions

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

## Equipment

- food processor
- 7 inch springform pan (18 cm)
- hand mixer
- microwave
- spatula

## Source

- Original video: https://youtu.be/s40OHFp80Mg?si=3W5JLOD8PXayRUcG
- Recipe page: https://www.cliprecipe.com/recipe/9e938a5b-f446-4226-b3d9-3d4bac401bb0
- Extracted: 2025-01-18

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt