If you are someone who simply loves natural peanut butter and chocolates, this no-bake chocolate natural peanut butter cheesecake recipe is definitely for you. This super rich, creamy, and smooth cheesecake is very easy to make without any backing. Once made, you would be craving for more. The combination of natural peanut butter and chocolate is utterly delicious. There is an absolute pleasure in every bite.
Yield
10-12 Serve
Prep Time
45-60 minutes
Cook Time
6 hours
Total Time
7 hours
Ingredients
Crust
- Oreo/cracker biscuits – 250 grams
- Unsalted, melted butter – 8 tablespoons
Filling
- Creamy natural peanut butter (melted) – 300 g
- Cream cheese (completely softened) – 680 g
- Vanilla extract – 1 teaspoon
- Powdered sugar – 200 g
- High fat, fresh heavy cream – ½ cup
Chocolate Ganache
- Chocolate chips (melted) – 250 g
- High fat, fresh heavy cream – ½ cup
Preparation
There are three main parts to making this tasty, super rich and mouth-watering recipe of natural peanut butter cheesecake with chocolate ganache. Performing every step is easy.
Part 1: Preparing the crust
- In a food processor, combine the Oreo and cracker biscuits with cool melted butter. Put the entire Oreo biscuits without separating the creamy part.
- Pulse until the Oreo and cracker biscuits are crushed and combined well with the butter.
- The texture should be like wet chocolate sand with no pieces of oreo or cracker biscuits that can be seen.
- Take a springform pan and grease the sides and bottom.
- Press the mixture of Oreo cookie and cracker crumbs firmly into the pan. You can use a flat glass or measuring cup for doing this.
- Refrigerate to chill.
Part 2: Preparing the cheesecake filling
- In a bowl, combine cheese cream and natural peanut butter until smooth.
- Add powdered sugar and continue to mix till well combined without any lump formation.
- Add vanilla extract and heavy cream. Continue mixing until well combined.
- Between each addition, scrape down the sides of the bowl as and when required.
- Pour the mixture of cheesecake filling into the springform pan.
- Spread evenly and smoothly using a spatula.
- Refrigerate for 5-6 hours or overnight.
Part 3: Preparing the Chocolate Ganache
- In a small saucepan, take heavy cream and bring it to simmer at medium heat.
- Turn off the heat and add chocolate chips.
- Stir the mixture of heavy cream and chocolate until the chocolate has completely melted and become smooth.
- Allow the mixture to cool at room temperature for about 5-10 minutes before pouring it over the cheesecake.
- After pouring the chocolate ganache, place the cheesecake back in the refrigerator.
- Allow chillng for another 1 hour before you can slice and eat it.
Try this amazing recipe and let us now!
