Peanut Butter Cheesecake Recipe | No Bake Cheesecake Recipe

Peanut Butter Cheesecake Recipe | No Bake Cheesecake Recipe

March 6, 2020 33 By William Morgan


This no bake peanut butter cheesecake is sweet,
peanutty, chocolatey, creamy and delicious. It’s quick and easy to make and doesn’t
require an oven. Welcome to recipes by Carina where I share
with you how to make classic and simply delicious recipes, make sure to subscribe for a new
video each week. No bake cheesecakes are one of my favourite
things to make and I have so many different recipes. Boysenberry, chocolate, salted caramel, Oreo,
and counting. I’ll have the recipes for those linked below
if try would like to try them. To make this peanut butter cheesecake start
with the biscuit base. For this I’m using oreos as peanut butter
and chocolate is one of the best combinations. If you don’t want to use oreos you can use
any other type of cookie you would like, just remember to double the butter if it doesn’t
have a creme centre. Place your oreo cookies into a small food
processor, running the motor until they are fine crumbs. If you don’t have a food processor you can
do this part by hand, just place your cookies into a large bag and use a heavy object like
a rolling pin or fry pan to bash them, this is a great stress reliever. Place the crumbs into a bowl and measure out
your butter. We’ll need half a stick, 1/4 of a cup, or
65 grams. You’ll notice I give the measurements in
metric and imperial so no matter where you live in the world this recipe should be easy
enough to follow. If you would like the full recipe for this
cheesecake it will be on my website as well as the full measurements listed in the description
box below. Let me know in the comments below if you’ve
tried any of my cheesecake recipes, which one is your favourite and any ideas you have
for other flavours. I’ve made more cheesecakes in my life than
I can count and I would say my favourite flavour would have to be chocolate, closely followed
by my boysenberry recipe. Melt the butter in a small saucepan or in
the microwave and pour over the cookie crumbs. Use a spoon to combine the ingredients until
you are left with the texture of wet sand. Pour the cookie base into lined 8inch or 20cm
cake tin, preferably that is springform so you won’t have any issues removing it. Use the back of the spoon to press the cookie
crumbs down into a flat even layer. You don’t need to really compact them as
the butter is what will hold them together, just make sure there are no loose crumbs. Place the cake tin into the fridge to set
while we make the filling. No Bake Cheesecakes have a couple of components
that don’t change between flavours. Whipped Cream and Cream Cheese. Start by whipping your cream. You’ll need 400ml, or 1 2/3 of a cup. You can do this by using a stand mixer or
hand mixer or just with a whisk. I’ll usually do it by hand as it only takes
a few minutes if you make sure to use cream straight out of the fridge. We just want to softly whip this cream as
it will be whipped more when it’s combined with remaining cheesecake ingredients. If you’ve ever had trouble whipping cream
I have a full video on how to whip it plus how to fix cream if you’ve over whipped
it. You want to get it to the stage where it’s
only just starting to hold it’s shape, this should take only a minute or so if you are
using a machine or about 3 or so if you are using a whisk. I get many many questions about whipping cream
and common problems that often come up. One thing is to make sure you are using the
right cream. There is heavy cream, light cream, whipping
cream, double cream, single cream. All of these names is most often just referring
to the fat percentage. Cream needs to have about 30-35% fat to whip
and with something like a cheesecake you want to make it closer to the 35% mark. If you’re not sure check the back on the
bottle but you should be safe with whipping cream, heavy cream or double cream. Place the whipped cream to the side and in
a clean bowl add your cream cheese. The most important tip here is to make sure
your cream cheese is at room temperature. Cream cheese is actually very prone to splitting
so make sure it’s been out of the fridge for at least a few hours. Measure out a cup or 125g of icing sugar or
powdered sugar, these are both the same ingredient just different names depending on where you
live in the world. Try not to make as big of a mess as me while
your doing it. Using the whisk give these two ingredients
a good mix until they are well combined. It will take a minute or so for the cream
cheese to soften, but you should have a smooth mixture. And the star ingredient for this cheesecake,
peanut butter. You can use whichever type you would like
but I think smooth cheesecakes work best so I’m going with smooth peanut butter. This peanut butter is over 99% peanuts, the
only other ingredient it has is salt, so it’s going to provide the best peanut flavour. You can use whatever kind you have on hand
but if you are getting some specifically for this recipe I would recommend picking one
that only has peanut and salt. If you’re peanut butter is sweetened you
many need to use less sugar or you might find your cheesecake is way to sweet depending
on your tastes. Don’t worry about the salt, just like with
salted caramel, it works really well here. Measure out 3/4 of a cup of the peanut butter
and add it to the cheesecake mixture. Using your whisk, give this a good mix to
combine. It will be quite thick but just make sure
you’ve gotten all of the peanut butter thats stuck at the bottom. Lastly all we have left to do is add the whipped
cream. Pour it into the mixing bowl with cheesecake
mixture and begin to fold it together. As we only softly whipped the cream earlier
you don’t need to worry about over whipping it here. This cheesecake doesn’t need anything to
set it, the cream cheese and peanut butter thickening in the fridge will be enough. With that said make sure to serve it from
the fridge as it will soften if it has been left out. Remove your cake tin with the biscuit base
from the fridge and pour over the cheesecake filling. Smooth it out using an offset spatula and
place it back into the fridge for at least 6 hours or over night to set. Nothing goes better with peanut butter than
chocolate so a dark chocolate ganache is the perfect topping for this cheesecake. Pour half a cup or 125ml of cream into a small
saucepan and place over medium heat. Remove the cream just before it comes to a
boil and pour it over 200g or 7oz of chopped dark chocolate. Leave it to sit for a few minutes for the
chocolate to melt before mixing it together with a spoon until the ganache is completely
smooth. Dark chocolate works best here, the rich flavour
goes well with the peanut butter cheesecake filling. Leave your ganache for about an hour or so
until it has thickened to a spoonable consistency. We’re going to pour it over the top of the
cheesecake, pushing it over the sides so we don’t want to just drip right off. Alternatively you can leave your cheesecake
in the cake pan at this point and just pour your ganache straight over the top, leaving
it in the fridge until you are ready to serve. When the ganache is thick, remove the cheesecake
from the pan and pour the ganache straight over the top. Use an offset spatula to spread it, pushing
it over the edge so it starts to fall down the sides. Roughly chop about a handful of peanuts, salted
or unsalted both work here and sprinkle them around the edge of the peanut butter cheesecake. Make sure to do this before the ganache completely
sets as it will hold the peanuts in place. Place the cheesecake back into the fridge
for at least 2 more hours for the ganache to set before serving. Let me know if you have any questions, don’t
forget to subscribe and take a look at my other cheesecake recipes. Thank you for watching and I will see you
in my next video.