Speaking of cheesecake, it seems fitting that I tried my hand at making a no bake Peanut Butter Cheesecake this weekend. So good. My husband is a huge peanut butter fan so we were pretty excited about this one. Since the recent emergence of the ‘salty and sweet’ combo, I have been getting my hands on anything salty and sweet. Salted Caramel Candy, Sweet and Salty Popcorn, Salted Caramel Ice Cream, you name it. This cheesecake is another sweet and salty winner to add to the collection. Its rich, gooey, creamy, with a touch of salt and loads of sweet. Really, I can’t see a better use for a jar of peanut butter.
It begins with a rich and chocolatey biscuit base made purely from smashed Oreos. We are obviously off to a winning start. The cheesecake is then a creamy mixture of cream cheese, peanut butter, double cream, sugar and vanilla. Once this rich cheesecake filling is set, it is then topped with melted dark chocolate. So so good. We also couldn’t resist loading it up with big chunks of Snickers, which added a great chewy texture.
Peanut Butter Snickers Oreo Cheesecake
Serves 10 – 12 slices
20 Oreo biscuits
80 grams (5 tablespoons) unsalted butter
500 grams (16 ounces) cream cheese, room temperature
1 teaspoon vanilla essence
85 grams (1/3 cup + 1 tablespoon) caster sugar
1/2 cup smooth peanut butter
200 ml (3/4 cup + 1 tablespoon) double cream
1 kingsize Snickers bar
50 grams (1/3 cup) dark chocolate melts
Lightly grease your cheesecake tin (I used a 22cm (8.5 inches) round tin). Using a food processor, whiz 20 whole Oreo biscuits until they resemble fine crumbs. Melt the butter, add to the mixture and whiz again briefly. The biscuits should be wet and able to hold their shape. Line the bottom of your tin with the Oreos and press down lightly. Place in the fridge.
In a large mixing bowl, add your cream cheese, vanilla and sugar. Mix with an electric beater until smooth. Then add the peanut butter and mix again. The cheesecake mixture should become smooth and creamy. In a separate bowl, lightly whisk the cream until soft peaks form, then fold the cream into the cheesecake mixture. Add the coarsely chopped Snickers bar and gently fold. Pour the mixture over the Oreo base and spread out gently until smooth.
Place in the fridge for 3 to 4 hours or until set. Carefully remove from the tin. Melt the dark chocolate in the microwave and then drizzle over the top. Your sweet and salty Peanut Butter Snickers Oreo Cheesecake is ready to be devoured.