Today, I embarked on a delightful culinary adventure by making an uncooked Chocolate & Peanut Butter Cheesecake! This no-bake recipe is perfect for those who crave a rich dessert without the hassle of traditional baking.
I started with a crunchy digestive biscuit crust, blended with just the right amount of butter. The real star, though, was the luscious filling. Combining creamy cream cheese, smooth peanut butter, and a sprinkle of powdered sugar, I mixed in melted dark chocolate to create a heavenly layer of indulgence.
After pouring the velvety mixture into the crust, I patiently chilled it in the fridge. The hardest part was waiting! The result? A decadent cheesecake that’s rich, creamy, and bursting with flavour. Perfect for any occasion - or just a sweet treat for myself!
Cool Time: 4 hours minimum
Serves: 8
Ingredients:
150g digestive biscuits
2 tbsp butter
450g mascarpone or cream cheese, softened
160g powdered sugar
1 tsp vanilla essence
175g chocolate chips
320g peanut butter
100g icing sugar
Instructions:
1. Butter the base of an 6-inch spring-form tin and line with a disc of baking paper.
2. Crush the biscuits in a freezer bag/plastic bag or simply throw them into an electric blender.
3. Melt the butter in a pan and add the crushed digestive biscuits. Stir to coat the biscuits with the melted butter. Remove from heat and press the butter and biscuit mix onto the base of the springform tin. Put in the fridge and leave to set for an hour.
4. Mix cream cheese in a large bowl until smooth.
5. Add powdered sugar and continue mixing until there are no lumps.
6. Melt the chocolate chips in a pot on low heat.
8. Pour the cream mixture over the biscuit base in the springform tin. Smooth the top with spoon.
9. Mix peanut butter and icing sugar.
10. Pour over cheesecake in a springform tin. Use a spatula to smooth the top.
11. Refrigerate for a minimum of 4 hours.
Note: This is an updated post from 31/03/22