No-Bake Peanut Butter Cheesecake Recipe

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  • Published on:  5/17/2018
  • 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

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    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.


    Kitchen Equipment:
    9-Inch Spring Form Pan: http://amzn.to/2sJTVPV
    Cake stand: http://amzn.to/2yA1Wrz
    Food Processor: https://amzn.to/2rCA4PO



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