Cake without baking?
You don't even need an oven for this ingenious peanut butter cheesecake.
But it is particularly creamy and tasty.
The perfect recipe for anyone who loves peanut butter or chocolate: a
peanut butter cheesecake
. It combines a crispy biscuit base with a creamy chocolate cheesecake filling and on top there is a layer of peanut butter! A feast for those with a sweet tooth. And best of all: You can conjure up this cake recipe
without baking
. The oven stays off here, the refrigerator is used instead, because the individual layers have to be kept cold. The preparation is therefore in no time at all - you only need a little patience for the final cooling of the fridge cake: two to four hours, to be precise. But the wait is worth it! This cool peanut butter cheesecake dream tastes especially good on warm days. Be sure to try it out.
Also delicious:
Triple chocolate cake - don't miss this chocolate bomb.
No-Bake Peanut Butter Cheesecake Recipe: The Ingredients
Servings: for 8 pieces
Preparation time: 20 minutes
Cooling time: 2-4 hours
10 wholemeal shortbread biscuits
7 tbsp melted butter
680 g cream cheese
190 g powdered sugar
1 teaspoon vanilla extract
360 g melted chocolate
500 g peanut butter
125 g powdered sugar
Peanut butter or peanut butter?
More and more often you can see
peanut butter
on the
shelves
instead of
peanut butter
.
What is the difference?
Peanut butter (also sold as peanut cream) contains around 50-70 percent peanuts, plus mostly sunflower oil, sugar and salt.
It tastes sweeter.
Peanut butter tastes less sweet, but is a bit healthier: it only consists of peanuts.
Also try:
Classic Sachertorte: This recipe makes the delicious Viennese chocolate cake.
Bake-free peanut butter cheesecake: this is how the recipe works
Put the whole grain biscuits in a freezer bag and roll over them with a rolling pin to make crumbs.
Mix the cookie crumbs in a bowl with the melted butter.
The texture should be reminiscent of slightly wet sand.
Press this mass in an even layer on the bottom of a springform pan (23 cm).
Refrigerate.
In a large bowl, stir the soft cream cheese until smooth.
Add the powdered sugar and keep mixing until there are no more lumps.
Add vanilla and melted chocolate and mix.
Pour the filling onto the biscuit base in the springform pan.
Smooth the top with a spatula or spoon.
Refrigerate.
Mix the melted peanut butter and powdered sugar in a large bowl.
Pour the mixture over the cheesecake in the springform pan.
Use a knife or spatula to evenly distribute and smooth the surface.
Chill the peanut butter cheesecake for 2-4 hours.
Then serve and enjoy!
You can also see the exact preparation
steps in the video above
.
Bon appetit with this wonderfully fresh and sweet cheesecake from the fridge - ideal for warm days.
Recipe: Simply Tasty
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List of rubric lists: © stockfoto via www.imago-images.d
