Category: Cakes

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

1. Blend the graham crackers in a food processor into fine crumbs. Pour into a bowl and add in melted butter. Mix well.
2. Pour into a 7 inch springform pan. Press evenly and tightly to the base. Place in the freezer for 30 minutes.

The Chocolate Layer

1. Chop chocolate into small pieces and melt in microwave with 15 seconds intervals. Stir in each interval. Set aside.
2. Whisk cream cheese in a bowl until light and fluffy. Then add in icing sugar, vanilla extract, pinch of salt and mix to combine.
3. Add in melted chocolate and immediately mix everything together until well combined. Set aside.
4. Whisk whipping cream in a bowl until soft peaks. Pour it into the chocolate cream cheese mixture and fold to combine.
5. 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

1. Whisk cream cheese in a bowl until light and fluffy. Then add in icing sugar, vanilla extract and mix to combine.
2. Warm peanut butter slightly in a microwave so that it’s runnier. Add into the cream cheese mixture and mix well. Set aside.
3. Whisk whipping cream in a bowl until soft peaks. Pour it into the peanut butter cream cheese mixture and fold to combine.
4. Pour over the chocolate layer. Spread evenly and place in the fridge for 1 hour for it to set a bit.

The Ganache

1. 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.
2. 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.
3. Once fully set remove it from the pan, slice and enjoy!

How Transfer To Serving Plate

1. 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.
2. Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
3. Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
4. 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

1. 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

1. Please use full fat cream cheese. Meaning, do not use light cream cheese else it won’t set as good.
2. Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
3. This recipe doesn’t use gelatin so it usually takes longer to set.
4. Use unsalted butter.

Source: https://www.elmundoeats.com/no-bake-peanut-butter-chocolate-cheesecake/

By following this no-bake cheesecake recipe, you’ll be gifted with a smooth, light, and creamy dessert that sets up beautifully in the refrigerator. The most important steps are whipping the heavy cream into stiff peaks before folding into the filling and refrigerating the cheesecake overnight.

Graham Cracker Crust

• 2 cups graham cracker crumbs (about 12–14 full sheet graham crackers)
• 1/3 cup packed light or dark brown sugar
• 1/2 cup (8 Tablespoons) unsalted butter, melted

Cheesecake

• 1¼ cups heavy cream or heavy whipping cream
• 3 8-oz blocks full-fat cream cheese, softened to room temperature
• ½ cup granulated sugar
• 2 tablespoons confectioners’ sugar
• 1/4 cup sour cream, at room temperature
• 2 teaspoons lemon juice
• 1 teaspoon pure vanilla extract

Instructions

1. Make the crust: Stir the graham cracker crust ingredients together. Pour into a 9 or 10-inch springform pan. Pack in very tightly. Use the bottom of a measuring cup to pack it into the bottom and up the sides. Freeze for 10-20 minutes as you prepare the filling.

• Make the filling: Using a hand mixer or a stand mixer fitted with a whisk attachment, whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Set aside.

• Using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the confectioners’ sugar, sour cream, lemon juice, and vanilla extract. Beat for 2-3 minutes on medium-high speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.
• Using your mixer on low speed or a rubber spatula, fold the whipped cream into the cheesecake filling until combined. Combine slowly as you don’t want to deflate all the air in the whipped cream.
• Remove crust from the freezer and spread filling into crust. Use a spatula to smooth down the top.

• Cover tightly with plastic wrap or aluminum foil and refrigerate for at least 6-12 hours and up to 2 days. The longer refrigerated, the nicer the no-bake cheesecake will set up.
• Use a knife to loosen the chilled cheesecake from the rim of the springform pan, then remove the rim. Using a clean sharp knife, cut into slices for serving. For neat slices, wipe the knife clean between each slice.
• Serve cheesecake with desired toppings (see note). Cover and store leftover cheesecake in the refrigerator for up to 5 days.

Notes

1. Make Ahead Instructions: This cheesecake can be made 1-2 days in advance. It can be refrigerated in step 5 for up to 2 days before serving. You can also make the crust 1-2 days ahead of time. Freeze for up to 1 hour in step 1, then cover tightly and refrigerate for 1-2 days before adding the filling. You may make this cheesecake ahead of time and freeze it up to 3 months.

• Lemon Juice: Lemon juice brightens up the flavor. This cheesecake does not taste like lemon. For lemon flavored no-bake cheesecake, remove the sour cream from the recipe and add 2 Tablespoons lemon juice and 1 Tablespoon lemon zest.

• Room Temperature Ingredients: Bring the cream cheese and sour cream to room temperature before beginning. Room temperature ingredients guarantee a smooth cheesecake filling. (The heavy cream, however, MUST be cold in order to whip into stiff peaks.)

• Toppings: Before serving, decorate with your favorite cheesecake toppings.

Source: https://sallysbakingaddiction.com/no-bake-cheesecake/1 1/4 heavy cream