No-bake peanut butter cheesecake
No-bake peanut butter cheesecake recipe from Dairy Diary
This no-bake cheesecake has a nutty twist thanks to the added peanut butter and Snickers bars!
No-bake nutty chocolate cheesecake
Ingredients
- 225 g digestive biscuits, crushed
- 75 g butter, melted
- 12 g 1 sachet of powdered gelatine
- 250 g full-fat soft cheese
- 50 g icing sugar
- 50 g smooth peanut butter
- 1 tsp vanilla extract
- 150 ml double cream, whipped
- 5 Snickers bars, roughly chopped
- salted caramel sauce optional
Instructions
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Line a 20cm (8in) loose-based tin with clingfilm. Mix the biscuit crumbs with the butter and press into the tin.
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In a small bowl, sprinkle the gelatine over 4 tbsp cold water and leave for 10 minutes. Place the bowl over a pan of hot water and stir until the gelatine has dissolved.
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In a large bowl, beat together the soft cheese, icing sugar, peanut butter and vanilla. Fold in the gelatine, whipped cream and 4 Snickers bars. Spoon into the tin and chill for at least 4 hours until firm.
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To serve, remove from the tin, drizzle with caramel sauce, if using, then pile the remaining Snickers pieces in the centre.
As featured in January 2020 issue of Baking Heaven Magazine
