Oreo & Peanut Butter Chocolate Cheesecake

Easy no-bake cheesecake recipe with a crunchy Oreo base and thick layers of peanut butter

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Oreo & Peanut Butter Chocolate Cheesecake Recipe.pdf

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Makes one 8” cheesecake

Ingredients for cheesecake;                                                  

250g Oreos (1 + ½ packets)                                                                  

45g vegan butter                                                       

120g peanut butter

300g vegan cream cheese

200g vegan double cream

90g icing sugar

200g dark chocolate

120g peanut butter for topping

Remining ½ packet of Oreos for decoration

You will also need; 8” loose base or springform cake tin, electric hand or stand mixer, microwavable bowl, large mixing bowl, mixing spoon, food processor or rolling pin

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Method;

1.       Crush the biscuits into small crumbs using a food processor to by putting them into a sandwich bag and crushing with a rolling pin

2.       Melt the vegan butter and mix into the crushed biscuits

3.       Pour the biscuit mixture into the loose base cake tin and firmly press down evenly with the back of the spoon

4.       Gently melt the peanut butter in the microwave and spread a thick layer over the oreo biscuit base.  Put the cake tin in the fridge or freezer to set while you make the filling

5.       Place the dark chocolate in a small microwavable bowl and heat in small blasts, stirring in between, until nearly melted

6.       Leave the chocolate to sit in the bowl and let the residue heat melt the rest of the chocolate. Set aside to cool while you make the rest of the filling

7.       In a large mixing bowl, add the cream cheese and icing sugar and whip until fluffy using the hand mixer

8.       Add the cream and mix again until you can feel the cream begin to whip and the mixture start to thicken

9.       Check that your chocolate is cooled.  The bowl should not feel warm and the chocolate should be as cool as possible but still runny

10.   Add the melted chocolate to the filling mixture and continue whipping until all the chocolate is incorporated and the mixture is thick and fluffy

11.   Spoon the chocolate cheesecake filling into the cake tin and gently spread out evenly

12.   Put the cake tin back into the fridge or freezer to set

13.   Once the cheesecake is firm to touch, melt the peanut butter for the topping and gently spread over the cheesecake

14.   Decorate the top of the cheesecake with the remaining Oreos

15.   Put the cake tin back into the fridge or freezer for once final set

16.   Eat and enjoy!