No-Bake Peanut Butter Cheesecake Recipe

Video Description

Delicious and easy to make No-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe. Printable Version: https://www.thecookingfoodie.com/recipe/NoBake-Peanut-Butter-Cheesecake-Recipe More Cake Recipes: No-Bake Nutella Cheesecake: http://bit.ly/NBNutellaCheesecake Giant Oreo Cake: http://bit.ly/GiantOreoCookie Strawberry Mousse Mirror Glaze Cake: http://bit.ly/StrawberryMirrorGlaze No-Bake Strawberry Cheesecake: http://bit.ly/StrawberryCheesecakeTCF Tiramisu Cake: http://bit.ly/AmazingTiramisu Number Cake: http://bit.ly/NumbersCake FOLLOW ME: Shop: https://shop.thecookingfoodie.com/ Instagram: https://www.instagram.com/thecookingfoodie/ Facebook: https://www.facebook.com/thecookingfoodie Website: https://www.thecookingfoodie.com/ Ingredients: For the base: 270g (9.5 oz) biscuits/graham crackers 100g (7 tablespoons) melted butter For the filling: 2 1/3 cups (525g) cream cheese 1½ cups (187g) powdered sugar 1 cup (250g) peanut butter 1 teaspoon vanilla extract 1/2 cup (120 ml) heavy cream For the chocolate ganache: 2/3 cup (160 ml) heavy cream 125g (4.4 oz) dark chocolate Method: 1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. press into bottom of 9-inch (23 cm) springform pan. Refrigerate while making the filling. 2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth. 3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake. 4. Prepare the ganache: in a small saucepan bring to simmer heavy cream, remove from heat and add chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth. 5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache. 6. Refrigerate for at least 1 hour before serving. •The cake doesn't contain gelatin, so it won't be very stable. For better results freeze the cake for 1 hour before serving.