If you’re a fan of Reese’s peanut butter cup, then you should really try this peanut butter and chocolate no bake cheesecake. The combination of nutty peanut butter with decadent chocolate is oh-so-yummy!
Ingredients
The Base
- 5.3 oz graham crackers, crushed
- 1/4 cup unsalted butter, melted
The Chocolate Layer
- 4 oz semisweet chocolate, melted
- 7 oz full fat cream cheese, room temperature
- 1/4 cup icing sugar, sifted
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/4 cup whipping cream (35% fat) (60 ml), chilled
The Peanut Butter Layer
- 7 oz full fat cream cheese, room temperature
- 1/2 cup icing sugar, sifted
- 1/2 tsp vanilla extract
- 3 oz peanut butter
- 1/4 cup whipping cream (35% fat), chilled
The Ganache
- 3 oz semisweet chocolate
- 1/3 cup whipping cream (35% fat)
- 2 tbsp whipping cream (35% fat)
Instructions
The Base
- Blend the graham crackers in a food processor into fine crumbs. Pour into a bowl and add in melted butter. Mix well.
- Pour into a 7 inch springform pan. Press evenly and tightly to the base. Place in the freezer for 30 minutes.
The Chocolate Layer
- Chop chocolate into small pieces and melt in microwave with 15 seconds intervals. Stir in each interval. Set aside.
- Whisk cream cheese in a bowl until light and fluffy. Then add in icing sugar, vanilla extract, pinch of salt and mix to combine.
- Add in melted chocolate and immediately mix everything together until well combined. Set aside.
- Whisk whipping cream in a bowl until soft peaks. Pour it into the chocolate cream cheese mixture and fold to combine.
- Pour over the prepared base. Spread evenly and place in the fridge for 1 hour for it to set a bit.
The Peanut Butter Layer
- Whisk cream cheese in a bowl until light and fluffy. Then add in icing sugar, vanilla extract and mix to combine.
- Warm peanut butter slightly in a microwave so that it’s runnier. Add into the cream cheese mixture and mix well. Set aside.
- Whisk whipping cream in a bowl until soft peaks. Pour it into the peanut butter cream cheese mixture and fold to combine.
- Pour over the chocolate layer. Spread evenly and place in the fridge for 1 hour for it to set a bit.
The Ganache
- Chop the chocolate into small pieces and place into a bowl. Heat cream just until it’s about to simmer. Pour into the bowl containing chocolate and leave untouched for 3 minutes. Gently whisk to combine.
- Pour ganache on top of the cheesecake and swirl the pan around to help the ganache covering the surface. Place in the fridge overnight or until fully set.
- Once fully set remove it from the pan, slice and enjoy!
How Transfer To Serving Plate
- It’s easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
- Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
- Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
- Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.
How To Serve
- Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill.
Notes
- Please use full fat cream cheese. Meaning, do not use light cream cheese else it won’t set as good.
- Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
- This recipe doesn’t use gelatin so it usually takes longer to set.
- Use unsalted butter.
Source: https://www.elmundoeats.com/no-bake-peanut-butter-chocolate-cheesecake/
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