Published On: Wed, Jan 15th, 2020

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 cheesecake

No-bake nutty chocolate cheesecake

Servings 8
Author Dairy Diary

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

  1. Line a 20cm (8in) loose-based tin with clingfilm. Mix the biscuit crumbs with the butter and press into the tin.

  2. 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.

  3. 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.

  4. 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

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