No-Bake Peanut Butter Cheesecake
Recipes Cakes Desserts Holidays
Description
It takes time to make perfection. This cheesecake will delight everyone who gets to partake of it. You may need to hide a piece or two for yourself. It's that good.
Ingredients
Crust:
1/2 stick unsalted butter, cut into tablespoons
8 oz. chocolate wafer cookies, finely ground
Cheesecake:
¼ c. water
1 T. powdered gelatin
1 1/2 c. heavy cream
8 oz. cream cheese, softened
¼ c. creamy peanut butter
1/3 c. sugar
pinch of salt
½ c. butter and wafer mixture
Chocolate Pouring Glaze:
2/3 c. dark chocolate
2 T. heavy cream
4 T. powdered sugar, sifted
4-5 T. warm water
Directions
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Preheat oven to 350 degrees.
Crust:
Melt butter; stir into the cookie crumbs. Press remaining mixture into pan and bake about 7 minutes. Set aside to cool.
Cheesecake:
Pour ¼ c. cold water into a shallow, heat-proof bowl. Sprinkle gelatin over water; set aside for 5 minutes until gelatin blooms. Place bowl of bloomed gelatin in microwave at 50% power; heat for 10 seconds. Mixture should be hot, but not steaming. Make sure mixture is liquidified and no lumps are visible. Set aside.
Place heavy cream into a stand mixer bowl fitted with a whisk attachment; beat on high until medium peaks form. Set aside.
Add cream cheese, peanut butter, sugar, salt, butter and waferl mixture, in a bowl and beat until smooth.
Add 1 tablespoon gelatin into cream cheese mixture at a time and gently fold to combine. Add heavy cream mixture and fold to combine.
Transfer mixture to a pastry bag and pipe into wells. Refrigerate for at least 6 hours to set or overnight for best results. For smooth and even sides, use an offset spatula and run it along the edge of the removable bottom, using that as a guide, continue all the way around the mini cake until you end up where you started. Refrigerate for 2 hours.
Chocolate Pouring Glaze:
Place chocolate and heavy cream in a bowl over simmering water. Let chocolate and cream sit for 2-3 minutes to melt without stirring. Slowly stir mixture to combine. Add powdered sugar and mix to combine. Add water 1 tablespoon at a time, mixing after each addition until pouring consistency is reached. Set aside; let sauce cool to warm.
ASSEMBLY:
Pour warm glaze on top of cheesecake . Return to refrigerator for 1 hour or until 20 minutes before serving.
Makes 10 two inch cheesecakes or one 8 inch cheesecake.