No Bake Salted Caramel Peanut Butter Cheesecake [No-Bake Recipe]

Blend the Digestive Biscuits or crumble them by hand.

Melt 75 g of Butter and mix it with the crumbled biscuits.

Press the biscuit mixture into a baking tray lined with baking paper.

Refrigerate the base for at least half an hour.

In a bowl, combine 350 g of Cream Cheese and 125 g of Icing Sugar and beat until smooth.

Add 2 tablespoons of Peanut Butter to the cream cheese mixture and mix well.

Whip 200 g/ml of Whipping Cream until stiff peaks form.

Fold the whipped cream into the cream cheese mixture gently.

Take the biscuit base out of the fridge and spread the cream mixture on top.

Pour about 300 g of Caramel Sauce over the cream layer.

Sprinkle 40 g of crushed Peanuts on top of the caramel sauce.

Refrigerate the cheesecake for at least 24 hours for best results, but it can be eaten after 2 hours.

Equipment Needed

Spice Level:

Allergens