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Peanut Butter Chocolate Cheesecake

No-Bake Peanut Butter Chocolate Cheesecake

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.
Prep Time 20 minutes
Cook Time 10 minutes
Refrigeration time 5 hours 15 minutes
Total Time 5 hours 45 minutes
Servings 10 Slices
Calories 487

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

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.