I’m so excited about this recipe!
I have been wanting to post this peanut butter chocolate cheesecake recipe for a LONG time but since the summer in my city is slightly cooler than the sun, so I thought I would wait until the temperature drops down a bit.
Which it has, in this past week.
So today I’m sharing with you this decadent and delicious no bake cheesecake. It’s one of my husband’s, Marco, favourite. Now that I think about it, apart from going crazy over dulce de leche he also is nuts about peanut butter 😀
Ok, let’s move on to the recipe shall we?
Disclosure: some of the links below are affiliate links, meaning at no extra cost to you, I will get a small commission if you click through and make a purchase. Everything I mention in this post is what I personally use and recommend.
Layers of Cheesecake Goodness
There are 4 layers in this cheesecake. Yep 4 layers of goodness!
First is the base. I don’t know about you but for me, the base is an important component in a no bake cheesecake as it gives the texture and that salty touch to balance out the sweetness of the whole cheesecake.
So yes, I do count the base as 1 layer 😀
And then the chocolate layer. Ohh wow!
Do you know how difficult it is to restrain yourself from not taking a spoon (or two and three) of that yummilicious chocolate cheesecake layer when filming this video? Well it’s very difficult, trust me.
Apart from restraining myself, I have to keep slapping somebody’s hand (whose name shall not be mentioned 😀 but he’s the one behind the camera) from stealing some also.
And who says cooking is easy, eh? 😀
So, I’m using semisweet chocolate (like this one) that I melt before I start making the cheesecake. This is so that the chocolate has a chance to cool a bit by the time I mix it with the cream cheese mixture.
Talking about cream cheese, let’s remember to always use it at room temperature ok?
I chill the chocolate layer in the fridge for a while so that it gets a chance to set a bit before I start making the next layer.
Talking about next layer. Peanut butter layer!
Try use toasted peanut butter, it makes such a difference. I’m using smooth peanut butter to get that smooth texture. If you don’t mind and prefer the crunchy peanut butter, then by all means use it.
I also heat the peanut butter a bit in the microwave to that it’s a bit runny. This will make it easier when I mix it with the cream cheese mixture later. So a tip for you.
The last layer is the ganache.
For this recipe I wanted a slightly runnier ganache than my no bake oreo cheesecake since I want a simple finish to the cheesecake. No cream whatsoever on top.
A slightly runnier ganache enables me to get that smooth finish.
Well there you have it. Though there are several steps to this cheesecake, as you can see they are all super simple ones.
I really hope you’d give this a try. Let me know what you think.
I have other delicious cheesecake recipes if you’re interested.
Click here to see my cheesecake recipes.
Enjoy!
Watch how to make this peanut butter chocolate cheesecake in the video below:
No-Bake Peanut Butter Chocolate Cheesecake
Ingredients
The Base
- 5.3 oz digestive biscuits (150 gr)
- 1/4 cup unsalted butter (60 gr), melted
Tha Chocolate Layer
- 4 oz semisweet chocolate (115 gr), melted
- 7 oz full fat cream cheese (200 gr), room temperature
- 1/4 cup icing sugar (30 gr), sifted
- 1/2 tsp vanilla extract
- Pinch of salt
- 1/4 cup whipping cream (35% fat) (60 ml), chilled
The Peanut Butter Layer
- 7 oz full fat cream cheese (200 gr), room temperature
- 1/2 cup icing sugar (60 gr), sifted
- 1/2 tsp vanilla extract
- 3 oz peanut butter (85 gr)
- 1/4 cup whipping cream (35% fat) (60 ml), chilled
The Ganache
- 3 oz semisweet chocolate (85 gr)
- 1/3 cup whipping cream (35% fat) (80 ml)
- 2 tbsp whipping cream (35% fat) (30 ml)
Instructions
The Base
- Blend the digestive biscuits in a food processor into fine crumbs. Pour into a bowl and add in melted butter. Mix well.
- Pour into a 7 inch (18 cm) springform pan. Press evenly and tightly to the base. Place in the freezer for 30 minutes.
The Chocolate Layer
- Chop chocolate into small pieces and melt in microwave with 15 seconds intervals. Stir in each interval. Set aside.
- Whisk cream cheese in a bowl until light and fluffy. Then add in icing sugar, vanilla extract, pinch of salt and mix to combine.
- Add in melted chocolate and immediately mix everything together until well combine. Set aside.
- Whisk whipping cream in a bowl until soft peaks. Pour it into the chocolate cream cheese mixture and fold to combine.
- Pour over the prepared base. Spread evenly and place in the fridge for 1 hour for it to set a bit.
The Peanut Butter Layer
- Whisk cream cheese in a bowl until light and fluffy. Then add in icing sugar, vanilla extract and mix to combine.
- Warm peanut butter slightly in a microwave so that it's runnier. Add into the cream cheese mixture and mix well. Set aside.
- Whisk whipping cream in a bowl until soft peaks. Pour it into the peanut butter cream cheese mixture and fold to combine.
- Pour over the chocolate layer. Spread evenly and place in the fridge for 1 hour for it to set a bit.
The Ganache
- Chop the chocolate into small pieces and place into a bowl. Heat cream just until it's about to simmer. Pour into the bowl containing chocolate and leave untouched for 3 minutes. Gently whisk to combine.
- Pour ganache on top of the cheesecake and swirl the pan around to help the ganache covering the surface. Place in the fridge overnight or until fully set.
- Once fully set remove it from the pan, slice and enjoy!
How Transfer To Serving Plate
- It's easy since this cake is small. First insert a knife under the cheesecake and carefully run it all around to detach the cheesecake from the base.
- Using the same knife, gently lift the cheesecake a bit and insert 1 flat spatula. Do the same in the opposite direction.
- Carefully yet confidently lift the cheesecake with both spatulas and place on a serving plate. Gently remove spatulas out.
- Or place a baking sheet on the base of the springform pan before assembling. You will have a slightly bigger baking sheet coming out from the springform pan after assembling it. Before serving, gently slide the cheesecake onto a serving plate.
How To Serve
- Keep the cheesecake in the fridge all the time until just a few minutes before serving. Cut the slices as needed and put back the cheesecake in the fridge to maintain chill.
Notes
- Please use full fat cream cheese. Meaning, do not use light cream cheese else it won't set as good.
- Please use minimum 35% fat content for the whipping cream. The fat is needed to help set the cheesecake.
- This recipe doesn't uses gelatin so it usually takes longer to set.
- Use unsalted butter.
Fantastic! just made it and it came out great. Easy to follow recipe. My wife said that it’s so good, i could sell it!
Thank you!
Haha! Well that’s just awesome Mike, thank you!
Fiz essa delicosa receita. Usei a panela 28 com o dobro da receita, ameiiii, vou fazer novamente.
Amazing taste!
Thanks Elena!
What are digestive biscuits?
You can read bout it here https://www.elmundoeats.com/what-are-digestive-biscuits/
Hiya, can I use Philadelphia light cream cheese instead of full fat cheese?
Hi Tamz! Unfortunately no, else it won’t set. Hope it helps!
Hello, I have a question… I love to spend time in my kitchen and try all kind of recipes but never done sweetes and I want to start with this cheesecake but I got one problem I saw in one video you used Philadelphia and for this one you used same thing or other cream cheese?
Thank you!!!
Hi Adrian, yes I always use Philadelphia for cheesecakes, I find that it works best.
Hi Adrian! Yes, I always use Philadelphia full fat cream cheese for all my cheesecakes, unless stated otherwise. Have fun!
Hi, I’m gonna make this tomorrow and I have a question. Does this really make 14 servings, using a 18cm pan?? We’ll be having 10 people over and can’t decide whether to use a 18cm pan (I know it’s a very rich cheesecake, but it looks small!) or a 28cm pan. What conversion rate should I use if I go with the bigger pan?
Also, have you ever made a variation with only a peanut butter layer (doubled of course)? I’m thinking of doing that, to have more of a PB and less chocolate (still including the ganache, of course).
I haven’t made only peanut butter layer but yea, why not right? 😀
Hi Jessy! For me, yes, it would be enough for 10 people (yeah because it’s a very rich cheesecake). But if you want to use 28 cm pan, I’d say double the recipe? Hope it helps.
I’ve 9 inch pan.can suggest how much biscuits I should use to make my base?
How about the rest of layers? Just stick to your current posted amounts?
Thank you..
I’m having 9″ pan.can suggest how much biscuits I should use to make my base.thank u
Hi Bea, what are your thoughts on using unsalted crunchy peanut butter? Should I add some salt for the flavour? Should I avoid the crunchy type? Thanks in advance and greetings from Croatia 🙂
Hi Dora! I’d avoid the crunchy type because I’d like a smooth clean look and slice but that’s just me 😀 . Yes, add some salt to add flavour if you were to use it. Hope it helps 😀
Hi, i was wondering, is there no gelatin or anything? Does it set fairly firmly? Looks great!
Hi James! No there’s no gelatin and yes it sets good (firm). Hope it helps, thanks!
I saw that recipe on YouTube with my daughter (7 years old). She begged me to make so we gave it a shot for my father’s birthday.
Everyone LOVED it, including my father who usually does not have a sweet tooth.
He asked me to do it again for our Xmas meal.
Great recipe and easy to follow. Thank you for sharing it with us !
Oh I’m so happy to know that! More to know that even your daughter gave it a go. Thank you so much for your feedback Vincent!
Hi Bea, is it necessarry to wait 1h between the layers or can we put layers 2 and 3 on once they are made?
Hi Ursa! Yes because it will be easier to spread the 2nd and then 3rd layer. Plus you’ll get a nicer end look. Hope it helps 🙂
i was thinking of using a gelatine fix for the 2 layers in order to get them a bit more solid? what do you think?
Personally I would not add gelatin because it doesn’t need it and I love the creamy texture 😉