Peanut butter, chocolate, and cheesecake.
I know, I want it in my mouth right now too.
What if we told you we could throw some graham cracker in there?
In this recipe, you can! And the best part is that you don’t have to bake it!
It sounds too good to be true, but totally isn’t.
This n0-bake peanut butter cheesecake recipe is easy to make and has about eight ingredients.
You’ll need a springform pan to make it.
First, you’ll need to make the base layer from crushed biscuits or graham crackers and butter.
That gets refrigerated while you mix your “cheesecake” layer from cream cheese, powdered sugar, peanut butter, vanilla extract, and heavy cream.
That gets poured over your base layer and refrigerator for at least six hours.
Your ganache is made from simmering heavy cream and then stirring in chocolate until it is mixed smooth.
Once your ganache is cooled you pour that over your cheese and refrigerate for at least an hour before serving.
This recipe doesn’t use gelatin so it can go runny if you don’t refrigerate or freeze it before serving.
Natural or organic peanut butter that separates can give you a runnier cake consistency.
But when served after properly cooling the cake, you’re left with a creamy and rich recipe that will tingle every one of your tastebuds.
For the cake’s base
- 9.5 oz of biscuits or graham crackers
- 7 tablespoons melted butter
For the filling
- 2 1/3 cups of cream cheese
- 1 1/2 cups of powdered sugar
- 1 cup of peanut butter
- 1 teaspoon of vanilla extract
- 1/2 cup of heavy cream
For the chocolate ganache
- 2/3 cup of heavy cream
- 4.4 oz of dark chocolate
Prep Time: 30 min.
Work Time: 30 min.
Freezing Time: 7 hours
Step 1) Place your biscuits or graham crackers into a food processer until it’s crumbed.
Step 2) Pour in your melted butter and run it through the processor again.
Step 3) Press this mixture into the bottom of a 9-inch springform pan and put it in the refrigerator.
Step 4) Next, mix your powdered sugar and cream cheese in a large bowl until it gets smooth and creamy.
Step 5) Then add your peanut butter, vanilla extract, and beat until it’s combined well.
Step 6) Next add your heavy cream and beat for another two to three minutes until it is smooth.
Step 7) Take our springform pan out of the refrigerator and pour your cheesecake mixture in it and put it back in. Refrigerate for six hours or longer. You can freeze it also if you need to.
Step 8) Next you’ll have to make the ganache. Pour your heavy cream in a small saucepan and let it simmer.
Step 9) Remove your pan from the heat and add in your chopped chocolate. Let it sit for about a minute, then stir the chocolate until it’s all melted and smooth.
Step 10) Let your mixture cool down. Once it’s cooled you can pour it over your cheesecake. You can pour the mixture into the springform or take the pan off and pour it over the entire cake.
Step 11) Make sure you refrigerate the cake for at least one hour before you serve it. You might also consider freezing it instead for an hour before serving because the cake doesn’t have gelatin and can go too soft.
Check out the video below for more details on this recipe.
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Source: The Cooking Foodie