Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, no-bake peanut butter and chocolate marbled cheesecake. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.

No-Bake Peanut Butter and Chocolate Marbled Cheesecake is one of the most favored of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. No-Bake Peanut Butter and Chocolate Marbled Cheesecake is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few components. You can cook no-bake peanut butter and chocolate marbled cheesecake using 11 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make No-Bake Peanut Butter and Chocolate Marbled Cheesecake:

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

Steps 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. Ready to serve and ENJOY!

So that’s going to wrap it up for this special food no-bake peanut butter and chocolate marbled cheesecake recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!