Hey everyone, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, no-bake peanut butter and chocolate marbled cheesecake. One of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
No-Bake Peanut Butter and Chocolate Marbled Cheesecake is one of the most well liked of current trending foods in the world. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. No-Bake Peanut Butter and Chocolate Marbled Cheesecake is something which I’ve loved my entire life.
To get started with this recipe, we must prepare a few ingredients. You can have no-bake peanut butter and chocolate marbled cheesecake using 11 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make No-Bake Peanut Butter and Chocolate Marbled Cheesecake:
- Make ready 16 Digestive Biscuits (or other, to taste)
- Take 80 grams Butter
- Get Peanuts, smashed into little pieces
- Make ready peanut butter part
- Prepare 340 grams Peanut butter
- Prepare 600 grams Soft Cream Cheese
- Get 125 ml Milk
- Get 80 grams Caster Sugar (use less if peanut butter already has lots of sugar in it)
- Make ready 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 crumbs 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 crumbs 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 for this special food no-bake peanut butter and chocolate marbled cheesecake recipe. Thank you very much for your time. I am confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
