Hi guys, I'm Laura Vitale, and on this episode of Laura in the Kitchen, I want to share with
you how to make a no bake peanut butter cheesecake! It is so easy to do, but it's absolutely divine.
The ingredients you'll need is very few and simple ones. You'll need some ground graham
crackers, or any kind of like biscuit crackers, or digestive biscuits. You'll need some peanuts,
a little bit of sugar, some cream cheese that's been softened at room temperature. You'll
need some smooth peanut butter, confectioner sugar, vanilla extract, some heavy cream and
some butter. You'll also need some additional ingredients to make a ganache, but that's
not going to happen until tomorrow - well tomorrow for me, and like maybe a couple a
minutes for you! Now the first thing you want to do is get a 9 inch spring form pan, and
spray it with some non-stick spray or just put a little bit of butter in there, which
is what I've done. And now we're going to get going on making the crust. We are going
to add - now there's also a pinch of salt in with the sugar as well for the crust. You
can use salted peanuts and it would be fabulous. I don't have salted peanuts, I have unsalted
peanuts, which is why I've added a pinch of salt to my sugar, because the slight saltiness
works really, really well against all the sweetness of the peanut butter. We are going
to add the butter in, partially - the butter is just partially melted, not that it really
matters, because it's all going to get whizzed up anyways. So I'm just going to pulse this
until it gets nice and combined, and the peanuts have kind of gone into a powder, and it'll
be perfect ! Oh perfect! Looks like wet sand, and I love that! That's the start of a good
crust. OK. You can smell the peanuts too. I'm just going to get everything out of here.
Now, if you don't like peanut butter, then I will direct you to my Nutella - no bake
Nutella cheesecake, which is pretty much kind of the same thing as this, minus there's no
peanut butter, there is Nutella in there. So, if you're someone that didn't grow up
eating peanut butter, which I know that all over the world - when i was a kid in Italy,
I didn't eat peanut butter, didn't even know such a thing existed. So i grew up eating
Nutella, and it's something that I came to love and learn when I moved to the States.
So if you're like : "Laura, I don't even know what peanut butter is, but I can get my hands
on some Nutella or any kind of, sort of chocolate spread, or maybe a different nut spread",
then you can use this recipe for that! Just going to press this in really, really well.
And then you can see, I'm just kind of getting it to come up about half inch the sides of
my baking pan. If you have any pieces that break like that, just push them right back
together. That looks good enough for me. Now time to make the filling. I'm going to put
my cream cheese in my standing mixer. You can do this absolutely in your food processor,
the problem is my food processor's a bit on the small side, and when I add the cream cheese,
and the peanut butter, and the sugar, and the cream, it doesn't all get mixed really
well, because it's a smaller one. If it was a bigger size then it would work perfectly.
So if your food processor is slightly bigger, you could do it all in the food processor,
and it would save you some washing up. I'm going to mix the cream cheese by itself for
a couple of minutes to get it really light and fluffy, and then we'll add in the remaining
ingredients. Bring that down... OK, let's get all the peanut butter off my spoon, and
all into the cream cheese mixture. Now this is going to serve a lot of people! So don't
worry, if you're thinking "Whoa, that's a lot of peanut butter!". It's about a cup and
a half, but again, it's going to serve - let's see, it's a pretty rich cheesecake, so I'd
say you could get easily between 12 and 16 slices out of this, depending on how thick
you want it. You can get 4 slices out of this, if you want really big wedges! But, because
something is rich, when something's rich, especially a dessert, I always do smaller
portions, because you just don't need as much of it. So keep that in mind. I'm going to
add just a small splash of vanilla, and then we're going to add in the confectioner sugar,
and - let's get it all out - and then we're going to add in a little touch of cream. Now
that we have all of our ingredients is there, lift this up, and mix it all together until
it's combined, and creamy and luscious. Now this is not a cake batter, this is not cookies,
this is not cupcakes, you cannot, like, overwork this, and develop gluten or anything. You
just - you want to work this well enough so that everything is well combined. That is
gorgeous. Looks like peanut butter mousse. Hey! if all else fails, pass this off as peanut
butter mousse! Oh, I kill myself... I'm so funny all the time! Anyways, just putting
this into my spring form pan. Try to get it all out of there, as much of it as you can,
and then just smooth this out. Smells so good! Something about peanuts, peanut butter - you
just know it's going to be lovely. I do make a different peanut butter cheesecake which
is baked. It's not no baked like this one, but the other version that I make is peanut
butter and jelly cheesecake. So if you want to see that one, then you better comment down
below and let me know. I'm going to cover this up, I just use a plate, pop it right
on top, and it has to go in to the fridge overnight. It needs to set, otherwise it's
not going to hold its shape. So I'm just going to put the plate on top of this, pop it in
the fridge overnight, and then we'll make a beautiful ganache to go over the top. Now
before we go ahead a unveil the cheesecake that's been in the fridge overnight, I want
to make a quick little ganache to go over it. So I've got some semisweet chocolate chips
in here, and this is some hot heavy cream. I just took some heavy cream, popped it into
this little measuring jug, and I put it in the microwave for about a minute or until
it got really nice and hot. So I just want to make sure that the chocolate is submerged
in the hot cream, let it sit there for a second. Now we've got our cheesecake here, that has
completely set, so if I put my hands on it, it is perfectly set, and I can smell the peanut
butter immediately! And I think that's like so inviting, and like, awesome and delicious.
So I'm just going to let the chocolate sit for about a minute, and then we'll give it
a good whisk, and cover this whole thing with that deliciously oozy gooey melted chocolate
goodness. I'm going to start giving this a whisk, and as you whisk it, the chocolate
will melt and melt and melt. And it'll go from like, this really weird light brown to
a luscious ooey gooey chocolate. Yeah...that looks awesome! OK, that is good. Now what
we need to do is cover the top of our cheesecake with that lovely chocolate. Let it ooze out,
let it kind of run all over the top, because we need to put this back into the fridge to
set. It'll take maybe an hour or so. You want that chocolate to set completely. That's good
enough. Let's get it covered all over, beautiful! In the fridge until the chocolate is fully
set. Yup, here we go! Now, truth be told, you really do need to have this sit in the
fridge until the chocolate's completely set, I've only kept it in there for 10 minutes.
My greed is getting the best of me! But it smells amazing, it's holding up just fine,
so I don't have to worry about it. What I do have here is a wet kitchen towel or - you
need something wet - because it makes getting clean slices much better, if you have something
that you can wipe your knife on. You get really nice neat slices like that. I'm just going
to cut myself a slice. Look at that...Look at the chocolate, the smooth peanut butter,
and that graham cracker peanut crumb mixture... I can't. If you like Reese's Peanut butter
cups, I will put my last earned dollar, put my name on the fact that this tastes exactly
like it, but 10 times better. It just does - it's, I, it's - This, you can call it Reese's
Peanut butter cheesecake, if you wanted to, but it is my peanut butter cheesecake, so
that's how we're going to call it. It is just phenomenal. It's incredibly rich, yet not
overpowering at all. It's smooth, it hold such beautiful texture. The combination of,
like, the crumble, the peanut butter layer, and the chocolate is just dynamite! I just
couldn't - I can't picture anybody not falling in love with this, because it is just absolutely
divine. And a small piece goes a long way. This slice, believe it or not, hold yourself
down, is even too big for me, because it is such a rich cheesecake that you really don't
need a whole lot to appreciate the flavor and enjoy it. laurainthekitchen.com has the
recipe for you. Let me know if you do make it, and please tag me all over whether it's
Facebook, Instagram, Twitter, because I would love to see your recreations. I hope you've
enjoyed spending time with me guys, and I'll see you next time. Bye bye!