The No Bake Peanut Butter Cheesecake is a delicious, super creamy cake, perfect for a wonderful breakfast or as a fresh dessert. You can personalize your Cheesecake by using the ingredients you like the most, you can use your favorites biscuits for making the crust or your favorite cream cheese for the filling for example. Let’s see the recipe!
- Preparation time20 Minutes
- Serving8-10 Slices
For the Crust
- 200 gChocolate Biscuits
- 100 gUnsalted Butter
For the Filling
- 250 gCream Cheese
- 150 gPeanut Butter
- 200 gWhipping Cream
- 4Gelatin Sheets
- 50 gIcing Sugar
- q.s.Dark Chocolate for Garnish
1– Set aside a 7-8 inches springform cake pan, we’ll need it later (for a 10 inch springform cake pan increase all the ingredients by 1/3).
2- Soak the Gelatin Sheets inside a container with cold water until soft, set aside.
3- Grind the biscuits using a food processor or crushing them in a plastic bag. Melt the Butter, pour it into a bowl, add the ground biscuits then mix the ingredients using a spoon. Pour the crumble mixture in the cake pan, form the crust by pressing well using the back of a spoon.
4- Whip the Cream until Thick, in a large bowl using a hand mixer.
5- In another bowl mix together the Cream Cheese, Icing Sugar and Peanut Butter using the hand mixer.
6- Add the Whipped Cream to the cheese mixture, stirring gently with a spatula until well combined.
7- Squeeze the water out of the Gelatin Sheets, then melt it in a saucepan over medium heat or in the microwave in a bowl. Pour the Gelatin to the mixture then mix again with the spatula until well combined.
8- Pour the filling on the crust, then level it using the back of a spoon. Refrigerate the Peanut Butter Cheesecake for at least 3 hours, overnight if possible. Garnish with Chopped Dark Chocolate.