AuthorBiteSizedWhy not relive your childhood memories with this sweet dessert?
In a bowl combine the crushed chocolate biscuits and melted butter. Mix well until well combined.
Pour the crumbs into a butter-greased pan prepared with parchment paper also greased with butter. Press firmly into the bottom and up on the sides. Refrigerate for 10-15 minutes.
Mix the powdered gelatin and water in a small bowl. Let it sit for a few minutes until the gelatin blooms. Heat in the microwave at a low temperature for about 25-30 seconds or until the mixture liquefied. Set aside.
In a large bowl combine the whipping cream and powdered sugar using an electric mixer. Mix until stiff peaks form.
Add in the softened cream cheese, granulated sugar, peanut butter, and gelatin mixture. Mix with the hand blender after every ingredient addition so all ingredients are incorporated well.
Fold in the Chocnut crumbs into the filling.
Pour the cheesecake filling into the chilled chocolate crust. Smoothen the top and set aside to chill.
In a bowl combine the whipping cream and powdered sugar using an electric mixer. Mix until stiff peaks form. Carefully transfer the whipped cream into a piping bag with your preferred nozzle design.
Top the cheesecake with whipping cream. Add some crushed Chocnut on top and let it refrigerate for 3 hours. Before serving drizzle some caramel sauce or peanut butter sauce (if available) over the cheesecake. Serve chilled.
Ingredients
Directions
In a bowl combine the crushed chocolate biscuits and melted butter. Mix well until well combined.
Pour the crumbs into a butter-greased pan prepared with parchment paper also greased with butter. Press firmly into the bottom and up on the sides. Refrigerate for 10-15 minutes.
Mix the powdered gelatin and water in a small bowl. Let it sit for a few minutes until the gelatin blooms. Heat in the microwave at a low temperature for about 25-30 seconds or until the mixture liquefied. Set aside.
In a large bowl combine the whipping cream and powdered sugar using an electric mixer. Mix until stiff peaks form.
Add in the softened cream cheese, granulated sugar, peanut butter, and gelatin mixture. Mix with the hand blender after every ingredient addition so all ingredients are incorporated well.
Fold in the Chocnut crumbs into the filling.
Pour the cheesecake filling into the chilled chocolate crust. Smoothen the top and set aside to chill.
In a bowl combine the whipping cream and powdered sugar using an electric mixer. Mix until stiff peaks form. Carefully transfer the whipped cream into a piping bag with your preferred nozzle design.
Top the cheesecake with whipping cream. Add some crushed Chocnut on top and let it refrigerate for 3 hours. Before serving drizzle some caramel sauce or peanut butter sauce (if available) over the cheesecake. Serve chilled.
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