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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 mins
Cook Time 10 mins
Refrigeration time 5 hrs 15 mins
Total Time 5 hrs 45 mins
Servings:10 Slices

Ingredients 

  • 10 Digestive biscuits
  • 4 tbsp Butter (melted )
  • 1 cup Heavy cream (chilled)
  • 2 cups Cream cheese (softened)
  • ½ cup Powdered sugar
  • 1 tbsp Cocoa powder
  • 1 tsp Vanilla essence
  • ½ cup Peanut butter (creamy)
  • 80 grams Dark chocolate (semi-sweet)
Nutrition Facts
No-Bake Peanut Butter Chocolate Cheesecake
Amount Per Serving
Calories 487 Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 21g131%
Cholesterol 95mg32%
Sodium 323mg14%
Potassium 249mg7%
Carbohydrates 26g9%
Fiber 2g8%
Sugar 15g17%
Protein 8g16%
Vitamin A 1102IU22%
Vitamin C 1mg1%
Calcium 76mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

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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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