If you are on the fence about your relationship with peanut butter like I was, this cheesecake will change your mind forever! This recipe combines the caramelly flavor of biscoff, with natural peanut butter for an authentic and well balanced flavor. The slightly crunchy texture of the peanut butter kicks this cheesecake up a notch, while still reminding you of the dessert you grew up loving. Since this is a no bake recipe, you can whip it up last minute, without the fuss of using your stove or the oven.
When selecting your peanut butter, look for a natural variety such as Big Spoon Roasters. This bottle was one of the items I received in my monthly Fikabrod subscription box. This nut butter has a very balanced flavor. It is sweetened with wildflower honey, and has a slightly crunchy texture. Most importantly- it does not leave you with that artificial aftertaste that many store bought peanut butters do.
Not Your Average Cheesecake Bars
This cheesecake is so easy to make, and requires no oven or extra time!
Ingredients:
- 2 cups (452g) cream cheese, softened
- 1 cup (120g) powdered sugar
- 1/3 cup (83g) Big Spoon Roasters Peanut Butter
- 1/2 cup (60g) heavy cream
- 1 tsp vanilla
- 7.5 oz. (217g) Biscoff cookies
- 6 TBSP (84g) unsalted butter, melted
- 1/2 (87g) cup dark chocolate chips
- 1/2 cup (87g) heavy cream
Instructions:
- Place softened cream cheese and powdered sugar into a large mixing bowl. Beat on high with a hand mixer until smooth and creamy.
- Add peanut butter, vanilla, and heavy cream. Continue mixing until all is well combined. (about 2-3 minutes). Cover and set aside until ready to use.
- Place biscoff cookies into a processor and blend until finely ground. If you do not have a food processor, place cookies into a large zip lock bag, and crush with a rolling pin until finely ground.
- Mix melted butter and cookies crumbs together, until well combined.
- Place chocolate chips and cream into a microwave safe bowl.
- Heat for 30 second bursts until completely melted, stirring between each interval. Cover and set aside until cool.
- Ganache is ready to use once it is thick enough to pipe (4-6 hours)
- If you are in a hurry, place ganache in the fridge or freezer to set.
- Once set, place ganache into a piping bag fitted with an 8B piping tip.
- Grease an 8×8 pan with cooking spray. Cut out a piece of parchment paper, the same size as the bottom of your baking pan. Place the parchment square into the pan.
- Press the biscoff crust into the bottom of the pan firmly with the back of a spoon. Be sure the crust is well packed before adding the filling.
- Spoon the peanut butter filling into the pan, spreading evenly over the biscoff crust. Using a spoon or small spatula, gently smooth out the top of the cheesecake. Place into the fridge for 3-4 hours to set, or until firm to the touch.
- Once set, carefully remove from pan. Pipe chocolate ganache on top of your cheesecake to garnish. Store in a sealed container in the refrigerator for up to five days, Enjoy!
