Indulge in the rich flavors of peanut butter and chocolate with this creamy, no-bake cheesecake. It’s a delightful dessert that’s easy to prepare and perfect for any occasion.
Ingredients
The Base
- 150g digestive biscuits (or graham crackers) (5.3 oz)
- 60ml unsalted butter, melted (1/4 cup)
The Chocolate Layer
- 113g semi-sweet chocolate (4 oz)
- 200g full-fat cream cheese (7 oz)
- 30g icing sugar (1/4 cup)
- 1/2 tsp vanilla extract
- A pinch of salt
- 60ml whipping cream (1/4 cup)
The Peanut Butter Layer
- 200g full-fat cream cheese (7 oz)
- 60g icing sugar (1/2 cup)
- 1/2 tsp vanilla extract
- 85g peanut butter (3 oz)
- 60ml whipping cream (1/4 cup)
The Ganache
- 85g semi-sweet chocolate (3 oz)
- 80ml whipping cream (1/3 cup)
- 30ml whipping cream (2 tbsp)
Servings
This recipe makes approximately 8-10 servings.
Nutritional Information (per serving)
- Calories: 450
- Protein: 8g
- Carbohydrates: 35g
- Dietary Fiber: 2g
- Sugars: 25g
- Fat: 30g
- Saturated Fat: 15g
- Cholesterol: 60mg
- Sodium: 220mg
Preparation
Step 1: Preparing the Base
- Chop the Biscuits: Finely chop the digestive biscuits in a blender until they are crumbs.
- Mix with Butter: Add the melted butter and mix until well combined.
- Form the Base: Press the mixture into a 22 cm (8.5 inch) diameter springform pan lined with baking paper. Use your fingers to evenly spread and press the crumbs.
- Chill: Place the base in the refrigerator to cool and set.
Step 2: Preparing the Chocolate Layer
- Melt the Chocolate: Melt the semi-sweet chocolate in a water bath until smooth. Remove from heat.
- Cream Cheese Mixture: In a bowl, beat the cream cheese, icing sugar, vanilla extract, and a pinch of salt until smooth.
- Combine: Gradually add the melted chocolate to the cream cheese mixture, mixing until well combined.
- Add Whipping Cream: Gently fold in the whipping cream.
- Spread: Pour the chocolate layer over the chilled base and spread evenly. Return to the refrigerator to set.
Step 3: Preparing the Peanut Butter Layer
- Cream Cheese Mixture: In a bowl, beat the cream cheese, icing sugar, vanilla extract, and peanut butter until smooth.
- Add Whipping Cream: Gently fold in the whipping cream.
- Spread: Pour the peanut butter layer over the set chocolate layer and spread evenly. Return to the refrigerator to set.
Step 4: Preparing the Ganache
- Heat the Cream: In a small pot, heat the cream (do not boil).
- Melt the Chocolate: Remove from heat and add the semi-sweet chocolate. Stir until the chocolate is fully melted and smooth.
- Spread: Pour the ganache over the set peanut butter layer and spread evenly.
- Chill: Place the cheesecake in the refrigerator to set for at least 2 hours, or until firm.
Step 5: Serving
- Slice and Serve: Once the cheesecake is fully set, remove it from the springform pan. Slice and serve.
- Enjoy: Enjoy this rich, creamy, and indulgent no-bake peanut butter chocolate cheesecake with friends and family!
Conclusion
This no-bake peanut butter chocolate cheesecake is a delightful dessert that’s sure to impress. The combination of creamy peanut butter, rich chocolate, and a buttery biscuit base makes it a perfect treat for any occasion. With its easy preparation and decadent flavors, it’s a recipe you’ll want to make again and again. Enjoy!
