No Oven Chocolate Peanut Cheesecake Recipe, Mother's Day Gift

Without using the oven, you can serve delicious cheesecake for Mother's Day gifts.

This chocolate nut cheesecake is made from a biscuit and butter mixture filled with cream cheese and added chopped hazelnut topping.

It's best to refrigerate the chocolate nut cheesecake overnight so that it hardens completely and isn't too mushy.

Check out the recipe for chocolate peanut cheesecake for 12 pieces, quoted from BBC Good Food below.

• The Origin of Cheesecake, a Dessert Made from Soft Cheese
• Chocolate Peanut Cheesecake Recipe
• Cheesecake Ingredients
• 140 g unsalted butter, melted
• 300 gr biscuits, crushed to crumbs
• 500 gr cream cheese, soften
• 85 gr icing sugar
• 300 ml double cream
• 1 tsp vanilla extract
• 15 g hazelnut chocolate, coarsely chopped for dough and garnish
• 4 tbsp hazelnut chocolate jam
• 25 gr hazelnuts, coarsely chopped

How to make Peanut Chocolate Cheesecake

1 Mix biscuit crumbs with melted butter. Pour into a 23-centimeter round baking dish and press until firm. Chill.

2 Beat cream cheese and icing sugar in a bowl. Set aside. Beat the double cream and vanilla extract until smooth, add the whipped cream cheese and add the chopped chocolate. Stir well.

3 Spoon a little at a time and pour into the tin with the cooled biscuits. Smooth with a spatula. Refrigerate for at least six hours or overnight.

4 Place the hazelnut butter in the saucepan and let it thaw for three to four minutes. Spread over the hardened cheesecake and top with chopped hazelnuts. Chill dancheesecake ready to eat.

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