Name: No-Bake Nutella-Peanut Butter Cheesecake Recipe
Prep time: 90 min
Ingredients: 8 oz 225g Biscuits/Graham crackers; 7 tablespoons 100g butter, melted; 1½ cups 340g Cream cheese; 1/2 cup 120ml Heavy cream; 3/4 cup 235g Homemade Nutella or store bought; 6 g Gelatin powder + 30ml water; 1½ cups 340g Cream cheese; 1/2 cup 120ml Heavy cream; 3/4 cup 95g Powdered sugar; 1 teaspoon Vanilla extract; 1 cup 250g Smooth peanut butter; 6 g Gelatin powder + 30ml water; 100 g 3.5oz Dark chocolate; 1/2 cup 120ml Heavy cream

No-Bake Nutella-Peanut Butter Cheesecake Recipe

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No-bake Nutella peanut butter cheesecake – this cheesecake is creamy, light and decadent. Combination of amazing flavors! If you are a peanut putter lover or Nutella lover, you going to love this cheesecake.

A slice of layered chocolate and caramel mousse cake on a white plate, with a crumbly base and a glossy chocolate topping. Two forks are placed on the plate, and another slice of the cake is visible in the background.

No-Bake Nutella-Peanut Butter Cheesecake Recipe

4 from 34 votes

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Prep Time 1 30

WORK TIME 30

DIFFICULTY Easy

Cuisine American

Servings yields

Ingredients

For the crust:

8 oz 225g Biscuits/Graham crackers
7 tablespoons 100g butter, melted

For the Nutella layer:

1½ cups 340g Cream cheese
½ cup 120ml Heavy cream
¾ cup 235g Homemade Nutella or store bought
6 g Gelatin powder + 30ml water

For the peanut butter layer:

1½ cups 340g Cream cheese
½ cup 120ml Heavy cream
¾ cup 95g Powdered sugar
1 teaspoon Vanilla extract
1 cup 250g Smooth peanut butter
6 g Gelatin powder + 30ml water

For the chocolate ganache:

100 g 3.5oz Dark chocolate
½ cup 120ml Heavy cream

Instructions

DIRECTIONS

1. Make the crust: In a food processor or a Ziploc bag crush the biscuits into fine crumbs. Add melted butter and pulse until combined. Press into bottom of 9-inch (23cm) springform pan. Refrigerate while making the filling.
2. Make Nutella cheesecake: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
3. In a large bowl beat cream cheese and Nutella until smooth. Add heavy cream and beat for 2 minutes, until light and fluffy.
4. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and freeze while making peanut butter layer.
5. Make peanut butter cheesecake: In a small bowl stir gelatin powder and water. Let bloom for 10 minutes.
6. In a large bowl beat cream cheese and powdered sugar until smooth. Add peanut butter and beat until smooth. Add heavy cream and beat for 2 minutes, until light and fluffy.
7. Melt the gelatin in the microwave for 15 seconds. Temper the gelatin: Gradually add few tablespoons of the cheesecake mixture into the dissolved gelatin and stir until combined. Pour back to the cheesecake mixture and mix until combined. Pour into the springform pan and refrigerate for at least 6 hours or overnight.
8. Make chocolate ganache: Chop the chocolate, place in a large bowl. In a saucepan bring the heavy cream to a simmer. Pour over the chocolate. Let sit for 1-2 minutes. Stir until smooth. Pour over the cheesecake.
9. Refrigerate for at least one hour or until ready to serve.