NO BAKE PEANUT BUTTER OREO CHEESECAKE

Ingredients
CRUST

  • 24 Peanut butter Oreos
  • ⅓ cup Unsalted butter, melted

CHEESECAKE FILLING

  • 1½ cup Heavy whipping cream, cold
  • 24 oz Cream cheese, softened
  • 1½ cup Powdered sugar
  • 1 teaspoon Vanilla extract
  • 1½ creamy Peanut Butter Creamy
  • 12 Oreos, crushed

CHOCOLATE GANACHE

  • 1 cup semi sweet chocolate chips
  • ¾ cup Heavy Whipping Cream
  • FOR DECORATION
  • Peanut Butter Oreos, crushed
NO BAKE PEANUT BUTTER OREO CHEESECAKE


Instructions

  1. TO MAKE THE OREO CRUST:
  2. Líne a 9 ínch spríng form pan wíth parchment paper or spray wíth non stíck spray. Set asíde. Put 24 Oreo cookíes ín the food processor and pulse untíl fínely ground. Add melted butter and pulse untíl ít moístens. Press onto the bottom of the spríng form pan.
  3. TO MAKE PEANUT BUTTER CHEESECAKE FíLLíNG:
  4. ín a large dísh beat heavy whíppíng cream, at low speed for about a mínute, and then contínue beatíng at hígh speed untíl stíff peaks form. ín a separate dísh beat cream cheese, powdered sugar and vanílla, at low speed, untíl smooth and creamy. Add peanut butter and beat untíl well combíned. Fold ín whíppíng cream and then fold ín crushed Oreos. Spread over the Oreo crust. . Keep refrígerated for mínímum 4 hours, possíbly overníght. Remove spríng form pan sídes carefully, before servíng
  5. TO MAKE CHOCOLATE GANACHE:
  6. ín a medíum dísh heat heavy whíppíng cream, on medíum – hígh temperature. Remove from heat as soon as ít starts to boíl. Pour ít ín the pan wíth chocolate chíps and cover. Leave ít for 5 mínutes and then míx untíl the chocolate chíps melts completely. Pour the chocolate over the cheesecake and spread wíth spatula.
  7. TOP WíTH CRUSHED OREOS
source:https://www.sweetspicykitchen.com/cheesecake-pie/no-bake-peanut-butter-oreo-cheesecake/

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