No Bake Chocolate Peanut Butter Cheesecake

By Sugar Salt Magic · 300 min

Ingredients

Instructions

1. Grease a 6-cup loaf tin lightly and line it with baking paper.
2. Blitz the digestive biscuits in a food processor to fine crumbs, add the melted unsalted butter and pulse until combined. Set aside 2 tablespoons of the crumbs, then press the rest firmly into the base of the tin with a glass. Chill until needed.
3. Melt the milk chocolate in a microwave-safe bowl in 30-second bursts, stirring between each, for no more than 2 minutes, until just melted. Set aside.
4. Whip the whipping cream until soft peaks form. Set aside.
5. Beat the cream cheese and brown sugar together with a hand mixer, scraping down the sides of the bowl regularly.
6. Mix in the sour cream and vanilla extract.
7. Divide the mixture in half. Stir the melted milk chocolate into one half, and the smooth peanut butter into the other half.
8. Divide the whipped cream evenly between the two bowls and fold it in gently with a spatula until just combined, so the air is not lost.
9. Spread the chocolate filling over the chilled base and level it. Spoon the peanut butter filling on top and carefully level it. Refrigerate for at least 4 hours or overnight to set.
10. Warm the base of the tin in hot water for 10–20 seconds, or gently with a kitchen blowtorch, until the cheesecake releases. Check often so it does not melt, lifting with the paper.
11. Invert the cheesecake onto a serving plate, then flip it back so the right side is up.
12. Place the finely chopped dark chocolate in a bowl. Heat the thickened cream over low heat until it just starts to bubble, pour it over the chocolate, and leave for 2–3 minutes. Stir until glossy.
13. Chill the ganache in the fridge, stirring now and then, until it just starts to hold its shape. Spread it over the top of the cheesecake.
14. Sprinkle the reserved crumbs over the top. Serve as is or let the ganache set further in the fridge. Cut with a knife dipped in hot water and dried between slices.

Summarized from Sugar Salt Magic's video. Watch it for the details.