Again looking for idea recipes no-bake peanut butter and chocolate marbled cheesecake that are unique? How to make it is indeed not too difficult but not easy either. If wrong processing, the result will be tasteless and even unpleasant. Even though the delicious no-bake peanut butter and chocolate marbled cheesecake should had aroma and taste that could provoke our taste buds.

There are several things that more or less affect the taste quality of no-bake peanut butter and chocolate marbled cheesecake, first from the type of material, then material selection fresh, until the way of making and serving it. No need worry if want to prepare no-bake peanut butter and chocolate marbled cheesecake good home, because as long as you know the trick, this dish is could be dish special

Ingredients and seasonings required for prepare

1. Take 16 Digestive Biscuits (or other, to taste)
2. Use 80 grams Butter
3. Prepare Peanuts, smashed into little pieces
4. Prepare peanut butter part
5. Prepare 340 grams Peanut butter
6. Prepare 600 grams Soft Cream Cheese
7. Take 125 ml Milk
8. Take 80 grams Caster Sugar (use less if peanut butter already has lots of sugar in it)
9. Prepare chocolate part
10. Use 150 ml Double Cream
11. Prepare 300 grams Dark Chocolate

Add the melted butter and mix well and pulse to combine. Try use toasted peanut butter, it makes such a difference. I'm using smooth peanut butter to get that smooth texture. If you don't mind and prefer the crunchy peanut butter, then by all means use it.

How to make No-Bake Peanut Butter and Chocolate Marbled Cheesecake:

1. Reduce biscuits to crumbs via preferred method. I used my mini chopper because it's quick and easy. Pour into a bowl.
2. Melt butter in bain-Marie or microwave. Pour into the biscuits and mix with hands until all the biscuit crumbs are wet.
3. Press the biscuit mixture into the bottom of a 12 inch springform tin and put in the fridge to set. Make sure the layer is flat and even.
4. While the base sets, spoon the peanut butter into a small pan and put over a low heat. Stir in the milk until combined. Should be like soft playdough. Remove from heat.
5. In a separate bowl, mix together the cream cheese and sugar until smooth. Then add the peanut butter and mix until combined. Set aside.
6. Melt the chocolate in a bain-Marie or microwave (on super low heat). Slowly stir in the double cream. Consistency should be thick, similar to the peanut butter mixture. Remove from heat.
7. Take the base from the fridge. Spoon some of the peanut butter mixture into the tin and spread it across the whole base, covering it. Add uneven dollops of chocolate mixture. Repeat layering until all the fillings are in the tin.
8. Take a pallet knife, knife, fork or spoon handle (anything, really), push it into the mixture (not so far you touch the base) and swirl it about, to create a marbled effect. Be careful not to mix it into one colour.
9. Leave in the fridge to set. Preferably over night, but 6+ hours should be enough.
10. If desired, while serving a slice, sprinkle over some smashed peanut pieces.
11. Done and ready to serve!

I also heat the peanut butter a bit in the microwave to that it's a bit runny. This will make it easier when I mix it with the cream cheese. Measure cream cheese, peanut butter powder, agave, salt, vanilla and heavy cream into a small bowl. Use a spatula to transfer batter into a small zip log back. Cut off one corner of the baggie and squeeze mixture into muffin pan cavities until they are about two-thirds full.

how is this? Easy isn’t it? That’s the make no-bake peanut butter and chocolate marbled cheesecake that you try it at home. Hope it’s useful and good luck!