No-Bake Nutella-Peanut Butter Cheesecake Recipe

2019-09-04

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3.5 Stars

5 Voters

No-bake Nutella peanut butter cheesecake – this cheesecake is creamy, light and decadent. Combination of amazing flavors! If you are a peanut putter lover or Nutella lover, you going to love this cheesecake.

DIFFICULTY
Easy
YIELDS
10
PREP TIME
1½ Hours
WORK TIME
30 Minutes
INGREDIENTS

    For the crust:

    • 8 oz (225g) Biscuits/Graham crackers     
    • 7 tablespoons (100g) butter, melted

    For the Nutella layer:

    • 1½ cups (340g) Cream cheese
    • 1/2 cup (120ml) Heavy cream
    • 3/4 cup (235g) Homemade Nutella or store bought
    • 6g Gelatin powder + 30ml water

    For the peanut butter layer:

    • 1½ cups (340g) Cream cheese
    • 1/2 cup (120ml) Heavy cream
    • 3/4 cup (95g) Powdered sugar
    • 1 teaspoon Vanilla extract
    • 1 cup (250g) Smooth peanut butter
    • 6g Gelatin powder + 30ml water

    For the chocolate ganache:

    • 100g (3.5oz) Dark chocolate
    • 1/2 cup (120ml) Heavy cream
DIRECTIONS

1. Make the crust: In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.

2. Make Nutella cheesecake: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.

3. In a large bowl beat cream cheese and Nutella until smooth. Add heavy cream and beat for 2 minutes, until light and fluffy.

4. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and freeze while making peanut butter layer.

5. Make peanut butter cheesecake: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.

6. In a large bowl beat cream cheese and powdered sugar until smooth. Add peanut butter and beat until smooth. Add heavy cream and beat for 2 minutes, until light and fluffy.

7. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and refrigerate for at least 6 hours or overnight.

8. Make chocolate ganache: Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.

9. Refrigerate for at least one hour or until ready to serve.

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