How to Make Super Quick Homemade No bake Peanut Butter cheese cake

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, no bake peanut butter cheese cake. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Delicious and easy to make No-bake peanut butter cheesecake. Super rich flavor and texture peanut butter and chocolate. When it comes to chocolate there is no age.. Gluten-Free No Bake Keto Low Carb Peanut Butter Cheesecake Recipe.

No bake Peanut Butter cheese cake is one of the most popular of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They are nice and they look fantastic. No bake Peanut Butter cheese cake is something which I have loved my entire life.

To get started with this recipe, we have to prepare a few components. You can have no bake peanut butter cheese cake using 15 ingredients and 9 steps. Here is how you cook it.

The ingredients needed to make No bake Peanut Butter cheese cake:

1. Get For the crust
2. Make ready 1-1/4 cups Ground Graham Crackers
3. Make ready 6 Tbsp Unsalted Butter, at room temperature
4. Take 1/4 cup Peanuts
5. Take 1/4 cup Granulated Sugar
6. Take Filling
7. Take 2 (8 oz) Blocks of Cream Cheese, softened at room temperature
8. Get 1 cup Confectioner Sugar
9. Take 1-1/2 cups Smooth Peanut Butter
10. Prepare 1/2 tsp Vanilla Extract
11. Get 1/4 cup Heavy Cream
12. Get For the topping (optional)
13. Get 1/3 cup Heavy Cream
14. Take 4 oz Semisweet Chocolate Chips
15. Take 1 tsp Butter, softened at room temperature

How to make No-Bake Vegan Chocolate Peanut Butter Cheesecake. The chocolate and peanut butter flavors intensify when this Vegan Chocolate Peanut Butter Cheesecake has the chance to rise a few degrees in temperature. If there ever was a dessert designed for Keto, it's cheesecake. I've done recipes for a Keto cheesecake before.

Instructions to make No bake Peanut Butter cheese cake:

1. In a food processor, add all the ingredients for the crust and whiz it up until everything is finely crushed and when you pinch the mixture together, it holds well.
2. Press the mixture in the bottom and one inch up the sides of a 9” springform pan, set it in the fridge.
3. In the bowl of a standing mixer fitted with a paddle attachment, add the cream cheese and peanut butter and mix it on medium speed for about 2 minutes.
4. Add the remaining ingredients and keep mixing for another minute or so or until you have a smooth batter.
5. Pour the batter into the prepared crust, cover the top of the pan with a plate and set it in the fridge overnight.
6. About an hour before you are ready to serve it, make the ganache.
7. In a small saucepan, add the cream and bring it to a simmer.
8. Pour the cream in a bowl with the chocolate chips and let it sit for about 3 minutes.
9. Whisk it all together until the chocolate chips have melted, whisk in the butter as well. - - Place it back in the fridge for about an hour to set a bit. - - Remove the sides of the springform pan, and serve. - - Wipe your knife in between cutting each slice so that all the slices come out nice and neat.

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