No-Bake Peanut Cheesecake


Ingredient A (Biscuit Base)

95g

Biscuit Crush


38g

Unsalted Butter (Melted)


Ingredient B(Filling)

100g

CN LOYAL 1884 Low Sugar Smooth Peanut Paste


4 tbsp

Water


14g

Gelatin Powder


250g

Cream Cheese (Softened)


70g

Sugar


200g

Heavy Cream


Ingredient C(Topping)

100g

Chocolate (Melted)


1 1/2 tbsp

Peanut Chunks (Optional)


Method


Add melted butter into biscuit crush and use a fork to combine well. Pour crumbs into a 6” Springform pan and press firmly into the bottom and up the sides of your pan. Refrigerate or freeze for 10-20 minutes before filling.


Sprinkle the gelatine powder into water for 5 to 10 minutes until well dissolve. Microwave on high for about 25 to 40 seconds until melted completely. Set aside.


In the bowl of a stand mixer, add cream cheese and granulated sugar together on medium speed until perfectly smooth and creamy. Use a spatula to scrape the sides and bottom of the bowl again and make sure all ingredients are well combined.


Add the peanut paste beat for 2 to 3 minutes on medium speed until smooth and combined. Make sure there are no large lumps of cream cheese. If there are lumps, keep beating until smooth.


Again use a hand mixer whip the cold heavy cream into stiff peaks on medium-high speed, about 4-5 minutes. Fold in the whipped cream and following gelatin mixture into the cheesecake filling with a spatula until combined.


Pour mixture into the pan and cover tightly with plastic wrap or aluminium foil and refrigerate for at least 6-8 hours . Serve with desired toppings.