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.