Almost 90% of the people around us are extremely fond of chocolate. When it comes to chocolate there is no age limit, it is loved alike by kids and adults.
When that chocolate coats anything it becomes edible for most of us. My younger sister for example just hates fruits, bananas or strawberries but my mother coats them in chocolate, and trust me she eats that just because of the chocolate coating.
Another universal favorite is peanut butter, that yummy, saltish spread that can be smooth or textured. When combined with chocolate from a mind-blowing combination.
This is one of the easiest no-bake peanut butter chocolate cake recipes. It can be made in summers or winters but as winters are almost upon us, let me tell you that this one holds up a bit longer and stays better in this season.
It is a simple dessert that satisfies all your family members or friends and it is perfect in your pocket as well. So below is what you need to make this cake and how to make it.
No-Bake Peanut Butter Chocolate Cheesecake
Ingredients
- 10 / 10 Digestive biscuits
- 4 tbsp / 4 tbsp Butter (melted )
- 1 cup / 238 g Heavy cream (chilled)
- 2 cups / 454 g Cream cheese (softened)
- ½ cup / 60 g Powdered sugar
- 1 tbsp / 1 tbsp Cocoa powder
- 1 tsp / 1 tsp Vanilla essence
- ½ cup / 129 g Peanut butter (creamy)
- 80 grams / 80 grams Dark chocolate (semi-sweet)
Equipments
Instructions
- Grind the biscuits in a chopper until they form a smooth powder. Add melted butter and give the chopper another whir so the biscuits and butter are well-combined.
- Pour this mixture into a 7-inch springform pan, spread it out evenly, and press it using a spatula. Refrigerate it for 15 minutes so the bottom layer or your cheesecake is ready.
- In the meantime, put ½ cup heavy cream in a bowl and lightly beat the cream using an electric beater for 2-3 minutes. Set it aside for now.
- Add the cream cheese in another bowl and beat it with an electric beater until it smoothens up.
- Once smooth, add powdered sugar, cocoa powder, and vanilla essence and whisk it until there are no more lumps left.
- Add peanut butter into the mixture and beat it until well-combined.
- Next, fold in the whisked heavy cream using a rubber spatula and make sure to be gentle.
- As soon as all the ingredients are combined properly, take out the pan containing biscuit layer from the fridge and pour the whole cake mixture into the pan.
- Spread the mixture evenly and tap the pan on the counter a few times to remove any air spaces or bubbles in the mixture.
- Clean the edges and refrigerate for 60 minutes.
- Chop the chocolate roughly and put it in a bowl. On medium heat, place a pan and add ½ cup cream to it. Heat the cream until it simmers, then add it into the bowl containing chopped chocolate.
- Let it stand for 3-4 minutes then using a spoon mix it until a smooth mixture is obtained.
- When an hour of refrigeration is done, take the cake out and pour this ganache over the cake as a top layer and refrigerate for 4-6 hours.
- Once it’s done take the cake out and release the cake dish, smoothen out the edges and the dessert is ready to eat.
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