This is quite decadent so we found a little went a long way. I made this in a large tart pan, but you could make individual ones in a smaller one. Adapted from foodiewithfamily.com.
No Bake Peanut Butter Chocolate Cheesecake
Servings
24 Servings
Ingredients
- 20 oreo type cookies
- 1/4 stick butter 4 oz.
- 2 8 oz. packages low fat cream cheese bars (room temp)
- 2/3 cup creamy peanut butter like Smucker’s All Natural
- 1/2 cup sugar
- 2 cup heavy cream divided
- 8 ounce dark chocolate 70% or higher Cacao, roughly chopped
Instructions
- Prepare the crust:
- In a food processor, pulse the cookies until they turn into crumbs, add the melted butter and pulse until combined.
- Prepare a large tart pan with removable bottom by spraying with cooking spray. Add the cookie crumbs and press into the bottom to form a thin crust with your fingers. Place in the refrigerator to firm up while preparing the filling.
- Using a stand mixer, whip the cream cheese on high until smooth, scrape down sides of the bowl add peanut butter and mix again on high until well blended.
- Add 1 cup heavy cream and whip again until it begins to slightly thicken. Add the sugar and mix on high. Taste for sweetness and adjust if needed.
- Pour the filling into the prepared crust and place in refrigerator while you prepare the ganache topping.
- Put the chopped chocolate in to a large glass or microwave safe bowl with the remaining cream. Place in the microwave and cook for 1 minute 30 seconds. Watch to make sure the cream doesn’t boil over. Leave the bowl in the microwave for 5 minutes with the door closed.
- Remove the bowl and slowly whisk in one direction until even and smooth, keep mixing it will get smooth.
- Let it rest for 5 minutes then pour over the top of the cheesecake and spread smooth. Place in refrigerator for at least 2 hours until ready to serve. It is also good to freeze and remove just before serving.
I’m interested in some of your recipes
I haven’t done it, but you could use non dairy chocolate sandwich cookies and margarine for the crust. You could use Tofutti cream cheese for the filling and sub coconut milk for the Heavy Cream, let us know how it comes out.
Thank you for your reply to my original question. Just want to let you know we made the “cheese-cake” using your tips and it was yummy. I want to let you know that we added 1 cup of coconut milk to the cream cheese peanut butter mixture and 1 cup to the chocolate mixture however I added two tablespoons to that mixture as a thickener. Pass on this info to others who don’t eat dairy.
I am not sure, but will ask one of our Israeli friends to assist and respond soon.
Any vanilla cream filled chocolate sandwich cookies will work, but none are as good as Oreos – which are available in many supermarkets here. If you have to get a different brand of sandwich cookie, you may want to add a little cocoa to the mix, as the cookies are not usually as chocolatey as Oreos.
As for cream cheese, my Rami Levy had both Raskas and Philly today! But you could probably go with any gvinat shamenet (also called gvinat krem shamenet). You will probably have better results with a higher fat version, but 5% and 3% are both widely available and worth a try!
I would like to make this recipe and I was wondering how to adapt it to pareve. Thanks!
This looks great! For those of us who live in Israel, what cookies and cheese do you recommend using?