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No-Bake Peanut Chocolate Cheesecake

Is there really anyone here who doesn’t like chocolate? We thought so. Then let’s bring the creaminess and crunchiness back together with this no-bake peanut and chocolate cheesecake. Add cornflakes to the base mixture and crushed peanuts (you can crumble these, too, if you want) into the filling for a crunchier experience. Let the creaminess do its thing with cream cheese, heavy cream, and melted chocolate.
Is there really anyone here who doesn’t like chocolate? We thought so. Then let’s bring the creaminess and crunchiness back together with this no-bake peanut and chocolate cheesecake. Add cornflakes to the base mixture and crushed peanuts (you can crumble these, too, if you want) into the filling for a crunchier experience. Let the creaminess do its thing with cream cheese, heavy cream, and melted chocolate.

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Ingredients

For the base:
10 ounces of cornflakes
cup melted butter
cup cocoa powder
For the filling:
1 cup peanuts
½ cup heavy cream
1 cup cream cheese
1 teaspoon vanilla extract
cup sugar
For the topping:
7 ounces of chocolate (2 bars)
1 tablespoon heavy cream
chocolate truffle for garnishing

Ingredients

  • For the base:

  • For the filling:

  • For the topping:

Steps

1
Done

For the base: Add the cornflakes to the blender and crush them.

2
Done

Transfer them to a bowl and add the melted butter. Mix until even using a spatula. Add the cocoa powder and mix more.

3
Done

Transfer the mixture to a springform cake pan. Spread it evenly, then press it gently using your hands. Refrigerate for 30 minutes.

4
Done

For the filling: Add the peanuts to the blender and crush them.

5
Done

Also, add the heavy cream, cream cheese, vanilla extract, and sugar. Blend more until smooth.

6
Done

Pour the mixture into the springform pan over the cornflake mixture layer. Refrigerate for 2 hours.

7
Done

For the topping: Fill a medium cooking pot halfway with water and heat it over medium heat. Add a heat-proof bowl on top of it and add the chocolate to it. Cook and continuously stir using a spatula until the chocolate melts.

8
Done

Add the heavy cream and mix more until even. Layer the melted chocolate on top of the other two layers. Spread it evenly.

9
Done

Garnish with chocolate truffles, let it cool, then refrigerate for 2 hours.

Did you like this recipe? You can leave your comment here!


Nutritional Chart

590 kcal
Calories
11 g
Protein
44 g
Fat
34 g
Carbohydrates

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Andrei Gusty

Well, I love to eat! I guess I always did. Tasty foods, traditional foods, fast-foods, healthy foods and, again, not so healthy ones. You name it.

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