How To make Chocolate Peanut Butter Quiche

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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.

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Homemade Nutella:

More cheesecake recipes:
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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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The BEST Peanut Butter Cake Recipe

This Peanut Butter Cake is so moist, rich, and unbelievably easy to make. It is an old-school recipe that only requires a handful of kitchen staples to whip up and is brimming with peanut flavors. Paired with a fluffy and creamy peanut butter frosting, this peanut butter flavored cake is perfect for the peanut-lover in your life. By the way the peanut butter frosting will change your life!

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Chocolate Chip Peanut Butter Pie | Southern Sassy Mama

Chocolate chip peanut butter pie - a simple recipe that tastes like it took a lot of work! Don't miss this one! How to make a simple - tasty - dessert, homemade. Delish ! Hit that like and share button to save this for later, your family will thank you!

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Snickers Cupcakes Recipe | Chocolate Peanut Caramel Cupcakes

These cupcakes are the perfect dessert for snickers lovers. These snickers cupcakes are made of moist and fluffy chocolate cupcakes, filled with rich peanut caramel sauce, and topped with amazing, creamy peanut butter frosting. So, if you’re looking for the best cupcakes, these are decadent, rich and super delicious! A must try recipe!

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Red Velvet Cupcakes:
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Makes about 12-14 cupcakes
Ingredients:
For the cupcakes:
1 cup (125g) All-purpose flour
1/3 cup (40g) Cocoa powder
1/4 teaspoon Salt
1/2 teaspoon Baking soda
1 large Egg
1 cup (200g) Sugar
1/2 cup (120ml) Buttermilk
1/3 cup (80ml) Vegetable oil
1/2 cup (120ml) Coffee
1 teaspoon Vanilla extract
For the caramel:
3/4 cup (150g) Sugar
150g Heavy cream, warm
3 tablespoons (45g) Butter
85g (3oz) Peanuts, toasted and crushed
For the frosting:
1/2 cup (125g) Peanut butter
2/3 cup (150g) Cream cheese, room temperature
100ml Heavy cream, cold
5 tablespoons (75g) Butter, softened
2/3 cup (85g) Powdered sugar
1 teaspoon Vanilla extract

Directions:
1. Make the cupcakes: Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners. Set aside.
2. In a large bowl sift flour, cocoa powder, baking soda and salt. Add sugar, stir and set aside.
3. In a separate bowl whisk all wet ingredients.
4. Add dry ingredients to wet ingredients and whisk just until combined. don’t overmix.
5. Scoop the batter into cupcake liners. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool completely.
6. Make the peanut caramel: Heat sugar in a medium saucepan over medium-high heat, stirring occasionally with a spatula or wooden spoon. Sugar will form clumps and eventually melt into a thick brown, amber-colored liquid as you continue to stir. Be careful not to burn. Once sugar is completely melted and reached a deep amber color, remove the saucepan from heat. Immediately pour heavy cream (Be careful, as the caramel will bubble up) and Whisk until all the cream has been incorporated and you have a smooth sauce. Add butter, stir until melted. Return the sauce pan to heat, add salt and cook, stirring frequently for 5 minutes.
7. Remove from heat, transfer to a heatproof bowl, leave 3-4 tablespoons for later. Add crushed peanut, stir and let cool completely.
8. Make the frosting: In large bowl on medium speed, cream together peanut butter, butter and cream cheese until incorporated and smooth.
9. Add heavy cream, powdered sugar and whip for 2 minutes. Transfer to a piping bag.
10. Assembly: Once cupcakes are cool and filling is ready, cut out a hole out of the top part of the cupcake to add the filling. Fill the hole with the caramel filling. Frost the cupcakes.
11. For decoration: drizzle some melted chocolate or remaining caramel sauce and sprinkle some chopped peanuts.

Notes:
• The caramel should be enough for 18-20 cupcakes.
• Instead of coffee you can use water.

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