Chocolate Peanut butter cheesecake

Today I'm back with a very classic flavour combination: Peanut butter and chocolate. I made this cheesecake during the summer but even though is a no bake dessert, it's not light or summery so I'm sharing it now because I think it's a more appropriate treat for this season. This cake is made with ricotta cheese and almond milk and it has a Chocolate Peanut Butter Cheerios crust that makes it incredibly tasty. Check out the recipe below if you want to make it too!! INGREDIENTS: --- CHEERIOS CRUST --- 90g Chocolate Peanut Butter Cheerios crumbles 60g melted butter* --- FILLING --- 400g ricotta cheese 100g granulated sugar* 160g almond milk* 160g peanut butter 10g gelatine leaf --- TOPPINGS --- 60g dark chocolate 30g almond milk Chocolate Peanut Butter Cheerios DIRECTIONS: Put Chocolate Peanut Butter Cheerios in a food processor and pulse a few times until the cereal turn into powder. Place the gelatine leaves in a small amount of cold water and let it soak for about 15 minutes. Preheat oven to 350°F (180°C) and cover a 18cm spring form pan with parchment paper. In a bowl mix together melted butter and Cheerios powder until you get the consistency of wet sand; press this mixture into the bottom of the pan to create the cheesecake crust. Bake for about 5-10 minutes or until golden brown. Let it cool at room temperature while preparing the filling. In a bowl beat together ricotta cheese and peanut butter with an electric mixer until creamy and leave it aside. Heat up the milk in the microwave or on the stove, add the gelatine (after squeezing out its water) and mix with a spoon until completely dissolved (tip: use a strainer to check if there is some gelatine left in the milk before adding it to the cheesecake batter). Add the milk in the ricotta mixture and beat briefly with the electric mixer to combine. Pour the cream on the Cheerios crust, even with a spatula and place in the fridge to set for at least 3 hours. Melt the chocolate with the milk on a double boiler or in the microwave, mix well and then pour on top of your cheesecake (it will harden very fast since the cheesecake has been in the fridge for a long time so act quickly!!!). Garnish with Chocolate Peanut Butter Cheerios. Enjoy :) RECIPE NOTES: You can use melted coconut oil instead of butter. You can use 80g of honey instead of sugar.. it depends on your taste. I used unsweetened almond milk but you can use any kind of milk you want. RECIPE CARD: If you make it let me know! :)

Cereallyserena

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