Recipe: Tasty No-Bake Peanut Butter and Chocolate Marbled Cheesecake

No-Bake Peanut Butter and Chocolate Marbled Cheesecake. If you're a fan of Reese's peanut butter cups, then you should really try this peanut butter and chocolate no bake cheesecake. Press the graham cracker crumbs in an even layer. A no-bake cheesecake that all peanut butter fans will adore.

No-Bake Peanut Butter and Chocolate Marbled Cheesecake If you like Reese's, try this peanut butter chocolate no bake cheesecake! I have been wanting to post this peanut butter chocolate cheesecake recipe for a LONG time but since the summer in my city is slightly cooler than the sun, so I thought I would wait until the temperature drops down a bit. Just like a peanut butter cup. You can have No-Bake Peanut Butter and Chocolate Marbled Cheesecake using 11 ingredients and 10 steps. Here is how you achieve it.

Ingredients of No-Bake Peanut Butter and Chocolate Marbled Cheesecake

  1. It's 16 of Digestive Biscuits (or other, to taste).
  2. You need 80 grams of Butter.
  3. It's of Peanuts, smashed into little pieces.
  4. Prepare of peanut butter part.
  5. It's 340 grams of Peanut butter.
  6. Prepare 600 grams of Soft Cream Cheese.
  7. Prepare 125 ml of Milk.
  8. Prepare 80 grams of Caster Sugar (use less if peanut butter already has lots of sugar in it).
  9. You need of chocolate part.
  10. It's 150 ml of Double Cream.
  11. Prepare 300 grams of Dark Chocolate.

And drizzling chocolate ganache on the top is just fun. Add in peanut butter and vanilla and cream again. Beat in powdered sugar until combined and smooth. Gently spread peanut butter cheesecake layer on top of Oreo cookie.

No-Bake Peanut Butter and Chocolate Marbled Cheesecake step by step

  1. Reduce biscuits to crumbs via preferred method. I used my mini chopper because it's quick and easy. Pour into a bowl..
  2. Melt butter in bain-Marie or microwave. Pour into the biscuits and mix with hands until all the biscuit crumbs are wet..
  3. Press the biscuit mixture into the bottom of a 12 inch springform tin and put in the fridge to set. Make sure the layer is flat and even..
  4. While the base sets, spoon the peanut butter into a small pan and put over a low heat. Stir in the milk until combined. Should be like soft playdough. Remove from heat..
  5. In a separate bowl, mix together the cream cheese and sugar until smooth. Then add the peanut butter and mix until combined. Set aside..
  6. Melt the chocolate in a bain-Marie or microwave (on super low heat). Slowly stir in the double cream. Consistency should be thick, similar to the peanut butter mixture. Remove from heat..
  7. Take the base from the fridge. Spoon some of the peanut butter mixture into the tin and spread it across the whole base, covering it. Add uneven dollops of chocolate mixture. Repeat layering until all the fillings are in the tin..
  8. Take a pallet knife, knife, fork or spoon handle (anything, really), push it into the mixture (not so far you touch the base) and swirl it about, to create a marbled effect. Be careful not to mix it into one colour..
  9. Leave in the fridge to set. Preferably over night, but 6+ hours should be enough..
  10. If desired, while serving a slice, sprinkle over some smashed peanut pieces..

No Bake Chocolate Peanut Butter Cheesecake features a buttery graham cracker crust, creamy peanut butter cream cheese filling, and is topped with thick and fudgy chocolate ganache! No one will be able to tell it's vegan or taste the secret ingredient: avocado. The base is made with crumbled vegan cookies and butter; then it's topped with a creamy Pour the filling onto your prepared crust. Using a spatula, even out the filling. Refrigerate the cheesecake for at least an hour.

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