No Bake Peanut Butter Cheesecake

Inspiration for this recipe came from Anna over at Anna’s Kitchen Table after she reposted this amazing recipe for ‘Peanut Butter Cup Brownie Bottom Cheesecake’. Peanut butter is one of my guilty pleasures in life and the photos of the finished cheesecake instantly made me giddy with the excitement of tasting it and my baking fingers began to twitch!

When the occasion finally came along to give me an excuse to make this indulgent cake, I instantly bought a jar of peanut butter and got started! However on reading the recipe I found that I didn’t actually have enough time to make the original recipe since it is a baked cheesecake and requires at least 4 hours in the fridge! So I decided to make a ‘no bake’ version which is much faster and easier! 🙂

*WARNING* this Cheesecake contains a whole jar of peanut butter! 😀

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So the recipe I used wasn’t really written down anywhere, I tried to use two recipes and merge them together. However I have to admit that the ‘brownie’ bottom didn’t quite work out and I ended up with more of a ‘cake’ base instead…

 

Ingredients for the base

  • 1/4 jar of smooth peanut butter
  • 100g melted milk chocolate
  • 100g light brown sugar
  • 1 egg
  • 100g flour (this is where I went wrong as this is far too much flour!)
  • two handfuls of salted peanuts

Method

  • Mix all ingredients together until just combined and bake in a spring form cake tin until just cooked- I think I baked it at 180 degrees C for 10 minutes- but this was too long…

 

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Cakey Peanuty Base

Once the base is taken out of the oven, add mini Reese’s Peanut Butter Cups on top so they start to melt slightly…

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Ingredients for the filling

  • 2 tubs of full fat cream cheese
  • 3/4 tub of smooth peanut butter
  • 150ml milk
  • 100g icing sugar

Method

  • Put everything in a bowl and whisk it all together until blended well. Taste to see if it needs more sugar.
  • Once the base is cooled, spread the filling onto the base and level off
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Peanut Butter Cream Cheese Filling

 

The topping!

I used chocolate ganache, extra peanut butter cups and Maltesers…Go wild with your imagination! 🙂

 

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Apologies for another poor quality photo of the finished product! I served it this decadent dessert after a Mexican Night with friends.

The base of the cheesecake was slightly too thick, but not too heavy. The filling was very creamy and the peanut butter came through extremely well! I think I could have been a little more adventurous with the toppings, however I was bleeding quite heavily from cutting my thumb whilst trying to chop a Malteser in half, so finished off quickly so I could!

Overall, the cheesecake was very tasty if you love peanut butter, but I think it’s best reserved for special occasions! 🙂

I’ll be trying out Anna’s recipe next time…

Raspberry and Cumin ‘Cheesecake’ Tarts: an experimental emergency dessert!

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Tonight I desperately needed a dessert after dinner and came up with this little experiment…

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The pastry tart shells were left over from a savoury vegetable tart I’d made ages ago, and had frozen left over tart shells. These were reheated in the oven to crispen up and revive.

I whipped up the soft cheese with some icing sugar and a little vanilla paste.

Then the raspberries were cooked up with some icing sugar into a sweet and sharp syrupy sauce.

All these ingredients were then made up into little tarts within 10 minutes of being taken out of the fridge and freezer!

The cumin in the pastry was very strong and over powered the raspberry flavour. The taste was nice but a little too much on the savoury side I think!

Overall a nice little experiment but I probably wouldn’t have it again 🙂

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