As someone who loves cheesecake, I’ve explored countless flavours and techniques. Each creation has left taste buds tingling with delight, but today, I unveil a masterpiece that surpasses them all. Brace yourself for the irresistible allure of my no-bake chocolate peanut butter cheesecake—a creamy concoction guaranteed to enchant your senses and leave you craving for more.With its velvety texture, irresistible flavors, and effortless preparation, this dessert is a true testament to the magic that happens when chocolate and peanut butter unite. So go ahead, treat yourself to a slice of heaven—you won’t be disappointed.
WHAT YOU’LL LOVE ABOUT THIS
- Eggless
- No-bake
- Perfect for gatherings/large crowd
INGREDIENTS USED IN MAKING NO BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE
Biscuits
For the biscuit base i have used Oreo’s along with its cream, but you can use any biscuits of your choice. Personally i feel Oreo’s adds rich cocoa flavor and creamy filling adds a unique twist to the classic biscuit base, elevating the entire dessert experience. Mixing them with melted butter creates a sturdy yet indulgent foundation for your cheesecake.
Cream cheese
If you are making a cheesecake, you definitely need some good quality cream cheese. The one I love to use personally is the D’lecta cream cheese or the very famous Philadelphia cream cheese. Philadelphia cream cheese is on the more expensive side but for everyday use, I absolutely love using D’lecta. It is easily available in the local markets.
Whenever you are making cheesecake, be it baked or no bake, make sure to use softened cream cheese. Your cream cheese should have no lumps and should be silky smooth before you can add other ingredients into it.
Dark Chocolate
Chocolate helps in elevating the flavor profile of cheesecake, infusing it with richness, depth, and decadence. When crafting a cheesecake masterpiece, it’s essential to use high-quality chocolate. Opting for good quality chocolate ensures a superior taste and texture, as well as a more indulgent experience for the palate. I use Van houten or callebeut in my kitchen.
Peanut butter
Peanut butter serves as the perfect complement to chocolate in cheesecake, adding a layer of nutty richness and creamy texture to the dessert. Its velvety consistency helps bind the filling together, creating a smooth and luxurious texture that melts in the mouth. I have used chocolate peanut butter but you can use normal peanut butter as well.
Whipping cream
The main ingredient that gives the cheesecake its entire structure and base is the whipping cream. Whipping cream is whipped up to stiff peaks before any other ingredient is added to it so that it maintains its light and airy texture. This makes the cheesecake get its real texture and feel. I have used this whipping cream to make this recipe.
EQUIPMENT USED IN MAKING NO BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE
A few kitchen staples that should always be there in the kitchen are mentioned below.
Measuring Cups and Measuring Spoons are the first thing that anybody who in cooking or baking needs. The right quantities will help in the desired outcome so these two things are a must.
An electric beater is necessary to blend all the ingredients into a smooth cheesecake batter.
You also need a few mixing bowls to combine the biscuit base and cheesecake batter. You also need spatulas to do the mixing.
A 6-inch springform pan to set your cheesecake.
TIPS TO KEEP IN MIND WHILE MAKING NO BAKE CHOCOLATE PEANUT BUTTER CHEESECAKE
- Always use softened cream cheese. If you are using cream cheese that is right out of the fridge, just microwave it for 20-30 seconds and you will have instant softened cream cheese.
- Chill the crust in the refrigerator for about 15-30 minutes before adding the filling. This helps the crust set and prevents it from becoming too soggy.
- Make sure to whip the heavy cream to stiff peaks and gently use the cut and fold method. If you add the whipped cream vigorously into the cream cheese mixture, it will definitely lose out all the air and your cheesecake will have no structure.
- Refrigerating the cheesecake is very important, especially in the summer heat of places like Delhi. Refrigerating for an adequate number of hours is important to help it maintain its structure while you are slicing into it
OTHER CHEESECAKE RECIPES FROM THE BLOG
- For the base
- 20-22 oreo biscuits with cream
- ¼ cup butter, melted
- For the filling
- 1+1/2 cup cream cheese, (338 g) softened
- ¾ cup dark chocolate (130), melted
- ½ cup chocolate peanut butter
- ¾ cup whipping cream ( ¾ cup whipping cream, beaten to stiff peaks)
- Chocolate ganache
- ½ cup dark chocolate, chopped
- ½ cup fresh cream
- In a blender, combine oreo biscuits along with cream and blend until they form a fine powder.
- Add melted butter to this and mix well.
- Press the mixture into a 6inch springform pan , then refrigerate it while you prepare the cheesecake mixture.
- For the filling- In a bowl, add softened cream cheese, melted chocolate and peanut butter. Mix this using an electric whisk or spatula.
- Now, fold in the whipped cream into the chocolate cream cheese mixture.
- Transfer the prepared cheesecake batter onto the biscuit base and spread it out into an even layer. let the cheesecake refrigerate for at least 4-5 hours.
- For the chocolate ganache, heat the fresh cream in a saucepan over medium heat, then pour it over chopped chocolate. Let it sit until all the chocolate melts, then whisk it together.
- Once the cheesecake is set, apply a generous layer of chocolate ganache on the top.
If you like my No Bake Chocolate Peanut Butter Cheesecake recipe and happen to make them in your kitchen, do tag me on Instagram and share pictures with me using #Bakewithshivesh. Happy Baking!
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