Ingredients
- 500 g cream cheese
- 190 g icing sugar (Take the weight of the Oreo cookie filling then make up the difference to 190g in icing sugar as your total sugar content)
- 1 teaspoon vanilla extract
- 250 g peanut butter
- 120 ml heavy cream
Crust
- 24 Oreo cookies
- 65 g butter melted
For the chocolate ganache
- 120 g coconut cream full-fat
- 120 g chocolate chips can use a chopped up chocolate bar
Instructions
- Prepare your pie crust by removing the filling of the cookies then blending the cookies into a fine crumb and then mixing it with the melted butter. Press it into 8-inch springform pan and set aside.
- In a large mixing bowl, beat together your cream cheese with the icing sugar / oreo filling mix until combined. Add your vanilla extract and peanut butter and continue beating, until smooth. Slowly add your heavy cream and beat until fully incorporated and smooth.
- Transfer your cheesecake filling onto the prepared pie crust and refrigerate for at least 6 hours, or overnight.
- Once the peanut butter cheesecake has set, prepare your ganache by heating up your coconut cream (in the microwave or stovetop). Once warm, add your chocolate chips and let sit for 1-2 minutes, before whisking together until combined. Pour the ganache over the top of the cheesecake.
- Refrigerate for 30 minutes before slicing and serving.
ORIGINAL SOURCE: https://thebigmansworld.com/no-bake-peanut-butter-cheesecake/