It’s cheesecake time! Once again! Haven’t had any cheesecake in… at least for two days! To make up to you for these two days without cheesecake I created a very special one for you today. A delicious No-Bake Peanut Butter Cheesecake. Mmmm…! That one is not for the faint-hearted and, unfortunately, not for people with a peanut allergy. Sorry ;) But everyone else should grab a plate, a fork, and get ready – the cheesecake party is about to start…
Everybody likes cheesecake. Or let’s say I don’t really know anybody who doesn’t like cheesecake. No matter if it is a baked cheesecake or one from the fridge, one with or without a bottom/crust… cheesecake works every time! That’s why I am making them so often. They are not considered “light” cakes – don’t let somebody tell you something else… but who cares?! Every single calorie of those calories is delicious ;)
My cheesecake today definitely has some “American vibes”. Not only because it is made with cream cheese instead of quark – we normally prefer that for cheesecakes here – peanut butter is rarely used for cakes or sweet recipes in Germany. Somehow we have not yet come to the conclusion that peanut butter can be used in many different ways and that the combination of sweet and salty can be incredibly delicious!
Fortunately, my friends from Zentis have realized that there is a trend for the salty ‘n’ sweet flavor combination! Zentis (from Aachen here in Germany) is well known for its delicious jams and fruit spreads – since May this year they also offer peanut butter*. The peanut butter is made with 90% peanuts per jar and available as “CREAMY” or “CRUNCHY”. The creamy version ended up in this cheesecake here and turned a simple cheesecake into a flavor explosion!
Adding the peanut butter from Zentis was no “coincidence”. Of course, I was asked if I wanted to develop a recipe with the new peanut butter ;P Those who know me or those who have visited this blog more than once before probably know already that I am a peanut butter fan. That probably explains that one of three cookie recipes has some form of peanut butter added ;) The sweet ‘n’ salty combination goes really well with chocolate – it’s simply ingenious. If you haven’t tried, it is about time! So you might understand that it was an easy decision to create something with the new peanut butter from Zentis…
The cheesecake here is similar to a Peanut Butter & Jelly Cheesecake Pie you can find in my baking book – if you ever have the chance to take a look at one of them ;) This version here needs no baking though. It’s also made with less sugar and no jam on top… although a jam topping would have worked here too I guess. If you are a real PB&J fan this might be an option for you.
There is not much more to tell you about that cheesecake I guess. Theoretically, you could use the crunchy peanut butter version instead of the creamy one. If you are using crunchy peanut butter you might want to leave out the chocolate coated peanuts – crunch on crunch could be too much :P Make sure the cheesecake is cooled well. Since this one here does not have any stabilizing ingredients like gelatin you have to make sure you serve it well chilled. It will soften when exposed to heat/warmth. Keep that in mind.
If you want to know more about the peanut butter from Zentis, just visit the Zentis website* – there you can get all information about the product and also find some additional recipes, in case you have peanut butter leftover after making this cheesecake. Hard to imagine, but possible…
INGREDIENTS / ZUTATEN
12 oz. (340g) chocolate sandwich cookies
2.5 oz. (70g) butter, melted
For the cheesecake filling:
24 oz. (680g) cream cheese, at room temperature
1 cup (250g) peanut butter (e.g. CREAMY Peanut Butter from Zentis)
3/4 cup (100g) confectioners’ sugar
1 tsp. vanilla extract
1 1/4 cups (300g) heavy cream (>30% fat), cold
1 tsp. cream stiffener
1.8 oz. (50g) chocolate-coated peanuts, chopped
For the decorations:
1-2 tbsp. melted chocolate
1-2 tbsp. melted creamy peanut butter
some whipped cream
some chocolate coated peanuts, chopped
70g Butter, geschmolzen
Für die Käsekuchenfüllung:
680g Frischkäse, Zimmertemperatur
250g Erdnussbutter (z.B. CREAMY Erdnussbutter von Zentis)
1 TL Vanille Extrakt
300g Konditorsahne (>30% Fett), kalt
1 TL Sahnesteif
50g schokolierte Erdnüsse, gehackt
Für die Dekoration:
1-2 EL Schokolade, geschmolzen
1-2 EL Erdnussbutter, geschmolzen
etwas geschlagene Sahne
ein paar schokolierte Erdnüsse, gehackt
DIRECTIONS / ZUBEREITUNG
2. Add the cream cheese and peanut butter to a large bowl and mix until well combined. Add the confectioners’ sugar and vanilla extract and mix to combine. Add the cold heavy cream and cream stiffener to a second bowl and whisk until stiff peaks form. Transfer to the large bowl and fold in – try not to beat out all of the air, you want to keep some of the fluffiness of the whipped cream. Chop the chocolate-coated peanuts roughly and place them on the bottom of the cake base. Pour the filling into the crust and smooth out the top. Place in the fridge for at least 8 hours, better overnight.
3. Melt the chocolate for the decorations – if it is too thick, add a bit of coconut oil to thin out the chocolate. Do the same with the peanut butter. Take the cake carefully out of the tin and place on a serving plate. Drizzle the melted chocolate and melted peanut butter on top and decorate with some whipped cream and chopped chocolate-coated peanuts.
2. Den Frischkäse zusammen mit der Erdnussbutter in eine große Schüssel geben und aufschlagen, bis sich beides gut verbunden hat. Puderzucker und Vanille Extrakt dazugeben und gut verrühren. Die kalte Sahne und das Sahnesteif in eine zweite Schüssel geben und steifschlagen. Die steife Sahne unter die Frischkäsemasse haben. Nicht zu forsch rühren – etwas Volumen von der Sahne sollte noch erhalten bleiben. Die schokolierten Erdnüsse grob hacken und auf dem Keksboden verteilen. Die Käsekuchenfüllung darübergeben und glatt streichen. Für mindestens 8 Stunden, besser über Nacht in den Kühlschrank stellen.
3. Die Schokolade und Erdnussbutter für die Dekoration schmelzen – sollte eins davon zu dickflüssig sein, etwas Kokosöl zum Verdünnen unterrühren. Den Käsekuchen vorsichtig aus der Form lösen und auf eine Servierplatte stellen. Mit der geschmolzenen Schokolade/Erdnussbutter dekorieren, Sahnetupfen aufspritzen und ggf. noch ein paar gehackte schokolierte Erdnüsse darüberstreuen. Gut gekühlt servieren.
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Here is a version of the recipe you can print easily.
No-Bake Peanut Butter Cheesecake
- Prep Time: 00:20
- Total Time: 14:00
- Yield: 1
- Category: Cheesecake
- Cuisine: American
Delicious rich cheesecake you will fall in love instantly: No-Bake Peanut Butter Cheesecake. So good and easy to prepare!
Keywords: peanut butter, cheesecake, no-bake
*I have partnered with Zentis to bring you this delicious cheesecake. That’s why I have to declare this here in Germany as Advertising. All I wrote in this article is still based on my own opinion and has not been affected by anybody :)