Creamy, delicate, sweet – this no-bake cheesecake is a real treat. This cheesecake with most delicious aftertaste of peanut butter and delicate mascarpone and whipped cream flavour is covered with white chocolate and peanut butter glaze. Absolutely amazing!
Absolutely amazing creamy no-bake cheesecake with peanut butter.
- 40 ml milk
- 40 ml whipping cream
- 50 ml sugar syrup* (see instructions)
- 100 g white chocolate
- 2.5 g gelatin sheets
- 30 g peanut butter
- 110 g chocolate cookies (I used Oreo)
- 40 g melted butter
- 200 ml cold whipping cream (divide in 100 ml and 100 ml)
- 1 tsp honey
- 1 tsp vanilla extract
- 100 g white sugar
- 6 g gelatin sheets
- 380 g mascarpone cheese
- 50 g peanut butter
- Oreo cookies and chocolate decorations (optional)
- Read instructions below.
12 hours waiting time.
Instructions: Cremosa cheesecake senza cottura con burro d’arachidi
For this recipe I used the silicone molud Perla by Silikomart. This mould is perfect for creating modern and classic cakes and creamy cheesecakes.
The evening before, prepare the glaze. Soak the gelatin sheets in cold water for 10 minutes.
* Meanwhile, boil 60 g of sugar with 50 ml of water until the sugar is completely dissolved. Take 50 ml from the sugar syrup (discard the rest), add milk and cream and bring to a boil. Add chopped white chocolate and stir until the chocolate is completely melted. Turn off the heat and add squeezed gelatin. Blend everything with the immersion blender, add the peanut butter and blend again. Move everything into a container, allow to cool and place in the refrigerator overnight.
Prepare the base of the cheesecake. Blend the Oreo cookies in a mixer with blade attachment until they have a consistency of sand.
Add melted butter, stir and fill the bottom of the round silicone mould (20 cm) with the prepared mixture. If you are using a regular pan put a sheet of baking paper on the bottom of the pan. Press the cookie mixture with the spoon to make it even then put it in the fridge.
Soak the gelatine in cold water for 10 minutes. Meanwhile, heat 100 ml of whipping cream. Add a teaspoon of honey and a teaspoon of vanilla extract and stir. As soon as the cream becomes very hot but not boiling, turn off the heat and add squeezed gelatine. Stir to make it dissolve completely and put aside to let it cool down.
Pour the remaining cold whipping cream in a bowl. Start to beat it and as soon as it becomes slightly thicker add the mascarpone cheese.
Whip everything for another minute and at this point begin to gradually add sugar. Finally add peanut butter and beat until it is well blended and the sugar is dissolved.
Turn off the mixer. Gradually add the cream with the gelatine and stir in gently with the spoon until all the liquid is well incorporated. Pour the mixture over the prepared cookie crust and place it in the refrigerator for 2 – 3 hours.
To facilitate the extraction of the cheesecake from the silicone mold, after 3 hours of rest in the fridge, insert it in the frizzer for 1 hour. After this time take the cheesecake from the frizzer to cover it with your glaze. You have 2 methods available. The first is to take the cheesecake from the mould and cover it with the glaze on top and let it slide on the sides of the cheesecake. The second option (the one I chose) is to take the advantage of the free space left in the silicone mould and pour the glaze over the cheesecake to have a slightly thicker but even more distinct layer of glaze.
Heat the glaze (by now firm) in a saucepan over low heat. As soon as the glaze is completely melted, pour it over the prepared cheesecake. Move the dessert into the refrigerator for about 30 minutes to let it set.
Garnish with more cookie sand and some chocolate decoration and serve.
lot of love. B.
This recipe is made thanks to the collaboration with Silikomart – a company specializing in the production of silicone moulds and pastry, kitchen and ice cream utensils.