Hi, I’m Laura. Today, we’re going to make no-bake peanut butter and chocolate marbled cheesecake recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
No-Bake Peanut Butter and Chocolate Marbled Cheesecake Recipe
No-Bake Peanut Butter and Chocolate Marbled Cheesecake is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is appreciated by millions daily. No-Bake Peanut Butter and Chocolate Marbled Cheesecake is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few components. You can have no-bake peanut butter and chocolate marbled cheesecake using 11 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to make No-Bake Peanut Butter and Chocolate Marbled Cheesecake:
- Get 16 Digestive Biscuits (or other, to taste)
- Get 80 grams Butter
- Make ready Peanuts, smashed into little pieces
- Get peanut butter part
- Make ready 340 grams Peanut butter
- Take 600 grams Soft Cream Cheese
- Make ready 125 ml Milk
- Make ready 80 grams Caster Sugar (use less if peanut butter already has lots of sugar in it)
- Get chocolate part
- Take 150 ml Double Cream
- Make ready 300 grams Dark Chocolate
Steps to make No-Bake Peanut Butter and Chocolate Marbled Cheesecake:
- Reduce biscuits to cbs via preferred method. I used my mini chopper because it’s quick and easy. Pour into a bowl.
- Melt butter in bain-Marie or microwave. Pour into the biscuits and mix with hands until all the biscuit cbs are wet.
- Press the biscuit mixture into the bottom of a 12 inch springform tin and put in the fridge to set. Make sure the layer is flat and even.
- While the base sets, spoon the peanut butter into a small pan and put over a low heat. Stir in the milk until combined. Should be like soft playdough. Remove from heat.
- In a separate bowl, mix together the cream cheese and sugar until smooth. Then add the peanut butter and mix until combined. Set aside.
- Melt the chocolate in a bain-Marie or microwave (on super low heat). Slowly stir in the double cream. Consistency should be thick, similar to the peanut butter mixture. Remove from heat.
- Take the base from the fridge. Spoon some of the peanut butter mixture into the tin and spread it across the whole base, covering it. Add uneven dollops of chocolate mixture. Repeat layering until all the fillings are in the tin.
- Take a pallet knife, knife, fork or spoon handle (anything, really), push it into the mixture (not so far you touch the base) and swirl it about, to create a marbled effect. Be careful not to mix it into one colour.
- Leave in the fridge to set. Preferably over night, but 6+ hours should be enough.
- If desired, while serving a slice, sprinkle over some smashed peanut pieces.
So that’s going to wrap it up with this distinctive dish no-bake peanut butter and chocolate marbled cheesecake recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Happy cooking.
