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Peanut butter Cheesecake
Peanut butter Cheesecake
4.8
2 Reviews.
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I had a bet with a few friends that I could make a homemade peanut butter cheesecake from scratch. And that it would taste better than a store bought one. I served them this thick, creamy and smooth cake, and they couldn't believe it was homemade. It's a quick and easy no bake cheesecake that you make in a few minutes. I guarantee everyone that likes cheesecake and peanut butter will adore it.

Ingredient List for 12 servings:
Button Bottom
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200 gr Graham cookies
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1 tablespoon Cacao powder
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100 gr Butetr

Button Filling
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200 gr Peanut butter
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500 gr Cream cheese
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300 ml Whip cream
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120 gr Icing sugar
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2 teaspoons Vanilla sugar

Button Topping
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100 gr Chocolate
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100 ml Whip cream
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2 tablespoons Peanuts

Instructions:
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Cover a round baking form with a baking paper.
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Start by making the cake bottom. With a hand blender mix the cookies to crumbles.
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Add cacao powder and mix.
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Melt the butter and mix with the cookie crumbles.
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Cover the bottom of the baking form with the crumbles. Press out the crumbles to a bottom with a spoon or the palm of your hand.
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Place in the fridge while making the filling.
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In a deep bowl pour the cream cheese and 300 ml of the whip cream. Mix with an electrical mixer for a few minutes until thick and creamy.
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Add the peanut butter and mix together.
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Pour evenly the filling over the bottom.
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Cover the cake with plastic foil or something similar. Let rest in the fridge 4 hours.
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Pour the rest of the whip cream in a casserole and right before boiling take it away.
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Add the chocolate and mix for 1 minute. Let it rest for 2 minutes.
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Spread peanuts evenly on the cake.
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Replace the cake in the fridge for minimum one hour.
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This recipe is from United States
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