Hello friends this time we will write Easiest Way to Cook Appetizing No-Bake Peanut Butter and Chocolate Marbled Cheesecake easy to follow.

No-Bake Peanut Butter and Chocolate Marbled Cheesecake

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Seasoning No-Bake Peanut Butter and Chocolate Marbled Cheesecake as follows:

You need 16 of Digestive Biscuits (or other, to taste).
You need 80 grams of Butter.
You need of Peanuts, smashed into little pieces.
Prepare of peanut butter part.
Provide 340 grams of Peanut butter.
You need 600 grams of Soft Cream Cheese.
Take 125 ml of Milk.
Prepare 80 grams of Caster Sugar (use less if peanut butter already has lots of sugar in it).
Provide of chocolate part.
Take 150 ml of Double Cream.
Take 300 grams of Dark Chocolate.

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Steps make No-Bake Peanut Butter and Chocolate Marbled Cheesecake

After all the ingredients are ready, here are 10 steps guides how to make them.

Reduce biscuits to crumbs via preferred method. I used my mini chopper because it's quick and easy. Pour into a bowl..
Melt butter in bain-Marie or microwave. Pour into the biscuits and mix with hands until all the biscuit crumbs are wet..
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..
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..
In a separate bowl, mix together the cream cheese and sugar until smooth. Then add the peanut butter and mix until combined. Set aside..
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..
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..
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..
Leave in the fridge to set. Preferably over night, but 6+ hours should be enough..
If desired, while serving a slice, sprinkle over some smashed peanut pieces..

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Tips

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Assignment ingredients Digestive Biscuits (or other, to taste), Butter, Peanuts, smashed into little pieces, peanut butter part, Peanut butter, Soft Cream Cheese, Milk, Caster Sugar (use less if peanut butter already has lots of sugar in it), chocolate part, Double Cream, Dark Chocolate, will affect the cooking results. Election as many as 11 fresh ingredients will be very good because the content nutrition is still very good.
Tools the cook used must also match what is being cooked. And it must be noted that the cleanliness of the cooking utensil does not affect the taste and nutritional content.
How to make No-Bake Peanut Butter and Chocolate Marbled Cheesecake, includes what ingredients must be processed first and when to add the spices. Watch the steps. Starting with Reduce biscuits to crumbs via preferred method. I used my mini chopper because it's quick and easy. Pour into a bowl.. Dont forget, Melt butter in bain-Marie or microwave. Pour into the biscuits and mix with hands until all the biscuit crumbs are wet.. Remember, 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.. After that, 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.. Then, In a separate bowl, mix together the cream cheese and sugar until smooth. Then add the peanut butter and mix until combined. Set aside.. Remember, 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.. Then, 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.. Remember, 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.. Next, Leave in the fridge to set. Preferably over night, but 6+ hours should be enough.. Dont forget, If desired, while serving a slice, sprinkle over some smashed peanut pieces.. Then, This recipe consists of 10 steps. This is done in order to produce food which has nutritional quality and aroma dishes are maintained without reducing the delicacy of the dishes.

You already know what you need to pay attention to when cooking, right? Try to use and choose the right food ingredients and follow how make No-Bake Peanut Butter and Chocolate Marbled Cheesecake correctly. Good luck … !!!