Peanut Butter Cheesecake
No-bake and eggless
Base of crumbled cocoa biscuits with melted butter, pressed into a 20 cm springform pan. On top, cream cheese, icing sugar, a pinch of salt and creamy peanut butter, lightened with whipped cream.
Six hours in the fridge, or better yet, overnight, then a drizzle of dark chocolate.
30 min + rest
Prep time
Dessert
Category
Low
Difficulty
6 servings
Servings
What is needed
Doses for a 20 cm springform pan. Plus at least 6 hours of refrigeration.
200g cocoa biscuits
65g melted butter
400 g cream cheese
200 g fresh whipping cream
100g icing sugar
120 g of Pure creamy peanut butter
1 pinch of salt
50 g dark chocolate for decoration
Eleven passes
The cookies
Crumble them finely in a food processor until they turn into flour.
Butter
Add the melted butter and mix until crumbly.
The base
Line a 20 cm springform pan with cling film, pour in the mixture and press down firmly with the back of a spoon.
In the fridge
Stow the base.
The cheese
Mix it with the powdered sugar and a pinch of salt.
Peanut butter
Add and mix until perfectly combined.
Cream
Whip it and fold it into the mixture, stirring gently from bottom to top.
Pour
Spread the cream on the base, ensuring no air bubbles form.
Six hours in the fridge
Better all night long.
Chocolate
With the cake well-chilled, melt it in a bain-marie and pour it in a thin stream over the surface.
Serves
Let it cool further in the fridge before serving.
Two things to know
The film under the base. This is what allows you to remove the cheesecake from the bottom of the mold without breaking it.
Chocolate goes on a cold cake. On a warm surface, it won't set and will remain a dull stain.
The ingredient
The ingredient for this recipe. Creamy peanut butter: smooth ground, from only roasted peanuts.
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