How To make Chocolate Peanut Butter Cheesecake(2)
3 tablespoons + 1 1/2 teaspoons dutch process
COCOA 3 tablespoons boiling WATER
1 1/2 teaspoons VANILLA
3 large EGGS
1 1/4 cups sifted CAKE FLOUR
3/4 cup + 2 tablespoons SUGAR
3/4 teaspoon BAKING POWDER
1/4 teaspoon SALT
13 tablespoons unsalted BUTTER (SOFTENED)
PREHEAT OVEN TO 350 DEGREES one 8-inch by 4-inch by 2 1/2-inch loaf pan (4-cups)
most attractive size :
or any 6 cup loaf or fluted tube pan, greased and floured. If using a loaf pan, grease it. In a medium mixing bowl whisk together the cocoa and water until smooth. Allowto cool to room temperature and lightly whisk in the vanilla and eggs. In a large mixing bowl combine the remaining dry ingredients and mix on low speed for 30 seconds to blend. Add 1/2 the chocolate mixture and the butter. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using hand mixer) and beat for 1 minute to aerate and develop the cake's structure. Scrape down the sides. Gradually add the remaining chocolate mixture in 2 batches, beating 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula. The batter will be almost 1/2 inch from the top of a 4-cup pan. (If your pan is slightly smaller, use any excess batter for cupcakes.) Bake for 50 to 60 minutes (40 to 50 minutes in a fluted tube pan) or until a wooden toothpick inserted in the center comes out clean. Tent loosely with buttered foil after 20 minutes to prevent overbrowning. THE CAKE SHOULD START TO SHRINK AWAY FROM THE SIDES OF THE PAN ONLY AFTER REMOVAL FROM THE OVEN. Let the cake cool in the pan on a rack for 10 minutes. Loosen the sides with a metal spatula and invert onto a greased wire rack. If baked in a loaf pan, to keep the bottom from splitting, reinvert so that the top is up and cool completely before wrapping airtight. There is a coffee syrup recipe that goes with this for extra moistness and a subtle coffee accent.... in a small pan, stir together 1/4 cup water & 2 tablespoons sugar. Bring to a full rolling boil. Cover and remove from heat. When cool, add 1 tablespoon Kahlua. When cake is baked, brush half the syrup onto the top. Cool the cake 10 minutes and invert it onto a lightly greased rack. Brush the bottom and sides with remaining syrup. Reinvert onto rack, top side up, to finish cooling. Coffee flavor stays in background, accentuating the chocolate. Rose Levy Beranbaum _Cake Bible_
How To make Chocolate Peanut Butter Cheesecake(2)'s Videos
No Bake Peanut Butter Cheesecake
To get the cups used in this video on Amazon, follow these links:
This No Bake Peanut Butter Cheesecake has a buttery chocolate cookie crust, creamy and smooth peanut butter cheesecake and topped with sweet and salty peanut butter crust and chocolate sauce! Each layer will make you want to ask for more!
Please follow the links below for the DLux products we used and printable recipe.
100 Mini Cups with Spoons [2 oz, Square]
100 Mini Cups with Spoons [5.5 oz, Square]
Recipe:
Ingredients:
1 cup heavy cream
3/4 cup powdered sugar
8 oz cream cheese
1 cup creamy peanut butter
8 oreo cookies
2 tbsp melted unsalted butter
peanut butter cups for garnish
chocolate syrup for garnish
Amazing Peanut Butter Cheesecake Recipe
Peanut butter lovers rejoice! This Peanut Butter Cheesecake recipe is a rich and decadent dessert that will have you drooling. A cookie crust filled with a creamy, luscious peanut butter cheesecake filling then topped with a layer of chocolate ganache, this is the ultimate dessert for the peanut butter lovers in your life!
RECIPE:
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No-Bake Peanut Butter Cheesecake Recipe
Delicious and easy to make no-bake peanut butter cheesecake. This recipe doesn't require gelatin. Super rich flavor and texture peanut butter and chocolate cheesecake. If you a peanut butter lover you must try this cheesecake recipe.
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This EASY tasty No Bake Peanut Butter Cheesecake is full of peanut butter flavor with a chocolate cookie crust! It’s a simple recipe with easy ingredients. It’s an absolutely delicious cheesecake recipe! Making a no-bake peanut butter cheesecake. In this recipe video, we'll show you how to make a no-bake cheesecake with peanut butter.
If you love this how-to-make a no-bake cheesecake recipe let us know what you think in the comments below! #dished #cheesecake #nobake
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Equipment used in this video:
Camera:
Camera Lens:
Food Processor:
Cooking Bowls:
Red Spatula:
Baking Dish:
Electric Mixer:
Ramekins:
Mini Whisk:
Food used in this video:
Graham Crackers:
Powdered Sugar:
Peanut Butter:
Vanilla Extract:
Dark Chocolate Chips:
0:00 Preparing the no-bake peanut butter cheesecake
1:13 Chilling the no-bake peanut butter cheesecake
1:43 Serving the no-bake peanut butter cheesecake
Ingredients for making a no-bake peanut butter cheesecake:
For the base:
270g (9.5 oz) graham crackers
100g (7 tablespoons) melted butter
For the filling:
2 1/4 cups (500g) cream cheese
1 1/2 cups (187g) powdered sugar
1 cup (250g) peanut butter
1 tsp vanilla extract
1/2 cup (120 ml) heavy cream
For the topping:
2/3 cup (160 ml) heavy cream
125g (4.4 oz) dark chocolate
Instructions for making a no-bake peanut butter cheesecake:
1. In a food processor, process biscuits until crumbs are formed. Add melted butter and process again until combined. Press into the bottom of the 9-inch (23 cm) springform pan. Refrigerate while making the filling.
2. In a large mixing bowl beat cream cheese and powdered sugar. Beat until smooth and creamy. Add peanut butter, vanilla extract and beat again until smooth and creamy. Add the heavy cream and beat 2-3 minutes more until smooth.
3. Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight. You can also freeze the cake.
4. Prepare the chocolate ganache: In a small saucepan bring to simmer heavy cream, remove from heat and add the chopped chocolate. Let stand 1 minute and stir until the chocolate has melted and the ganache is smooth.
5. Let cool slightly and pour over the cheesecake. You can pour straight into the springform pan or open it and then pour the ganache.
6. Refrigerate for at least 1 hour before serving.
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This no-bake peanut butter cheesecake recipe is part of our essential recipes series:
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No-Bake Nutella-Peanut Butter Cheesecake Recipe
No-bake Nutella peanut butter cheesecake – this cheesecake is creamy, light and decadent. Combination of amazing flavors! If you are a peanut putter lover or Nutella lover, you going to love this cheesecake.
Printable Recipe:
Homemade Nutella:
More cheesecake recipes:
No-Bake Coconut Cheesecake:
No-Bake Kinder Bueno Cheesecake:
Caramel Pecan Cheesecake:
Lemon Cheesecake Bars:
Oreo Cheesecake Bars:
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Ingredients:
For the crust:
8 oz (225g) Biscuits/Graham crackers
7 tablespoons (100g) butter, melted
For the Nutella layer:
1½ cups (340g) Cream cheese
1/2 cup (120ml) Heavy cream
3/4 cup (235g) Nutella - store bought or homemade (recipe for homemade nutella:
6g Gelatin powder + 30ml water
For the peanut butter layer:
1½ cups (340g) Cream cheese
1/2 cup (120ml) Heavy cream
3/4 cup (95g) Powdered sugar
1 teaspoon Vanilla extract
1 cup (250g) Smooth peanut butter
6g Gelatin powder + 30ml water
For the chocolate ganache:
100g (3.5oz) Dark chocolate
1/2 cup (120ml) Heavy cream
Directions:
1. Make the crust: In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.
2. Make Nutella cheesecake: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. In a large bowl beat cream cheese and Nutella until smooth. Add heavy cream and beat for 2 minutes, until light and fluffy.
4. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and freeze while making peanut butter layer.
5. Make peanut butter cheesecake: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
6. In a large bowl beat cream cheese and powdered sugar until smooth. Add peanut butter and beat until smooth. Add heavy cream and beat for 2 minutes, until light and fluffy.
7. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and refrigerate for at least 6 hours or overnight.
8. Make chocolate ganache: Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.
9. Refrigerate for at least one hour or until ready to serve.
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No-Bake Chocolate Peanut butter Cheesecake (No gelatin, No oven)
No-Bake Chocolate Peanut butter Cheesecake (No gelatin, No oven)
Chocolate peanut butter cheesecake (without oven, without egg, without gelatin)
Easy dessert recipe, easy cheesecake recipe
*Oreo crust*
Oreo cookies 12 pieces
Melted butter 2 tbsp (30 g)
*Cheesecake fillings*
Cream cheese 300 g (10.5 oz) (room temperature)
Sugar 3 tbsp (40 g)
Vanilla extract 1 tsp (4 g)
Lemon juice 1 tbsp (15 g)
Heavy cream 1/2 cup (120 ml) (cold temperature)
Peanut butter 1/3 cup (80 g)
Dark chocolate 80 g (2.8 oz)
*topping*
Peanut butter 1/2 cup (120 g)
*PLEASE READ*
Mould (Mousse ring) size: φ15 cm (6 inches)
Heavy cream can be replaced with whipping cream
Cream cheese should be at room temperature
Thank you for watching!
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No-Bake Peanut Butter Cheesecake - Dished #Shorts
On today's Dished #shorts we're making No-Bake Peanut Butter Cheesecake
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If you love this how-to-make a no-bake cheesecake recipe let us know what you think in the comments below! #dished #cheesecake #nobake
Ingredients for making a no-bake peanut butter cheesecake:
For the base:
270g (9.5 oz) graham crackers
100g (7 tablespoons) melted butter
For the filling:
2 1/4 cups (500g) cream cheese
1 1/2 cups (187g) powdered sugar
1 cup (250g) peanut butter
1 tsp vanilla extract
1/2 cup (120 ml) heavy cream
For the topping:
2/3 cup (160 ml) heavy cream
125g (4.4 oz) dark chocolate
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