Recipe for chocolate and peanut butter cheesecake

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Preparation time 2 h
Difficulty Difficulty Easy
Contains gluten
Contains lactose
Not vegan
Vegetarian
Recipe category:
Desserts
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Oil use:
Other

If you can’t go without chocolate, our chocolate and peanut butter cheesecake is the recipe for you. Easy to make, it does not need to be baked – just mix the ingredients and assemble the cake in a detachable mold.

Ingredients

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For the base:
7oz.
crushed graham crackers
3tablespoons
Light Flavor Olive OilLight Flavor Olive Oil

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For the chocolate cheesecake:
10oz.
70% cocoa chocolate
1.5cups
hot cream
12oz.
cream cheese at room temperature
2.5oz.
icing sugar
1teaspoon
vanilla extract
For the peanut butter cheesecake:
5.3oz.
cream cheese
2.5oz.
icing sugar
6oz.
peanut butter
0.5cup
cream
1teaspoon
vanilla extract
For the topping and decoration:
3.5oz.
chocolate
3tablespoons
cream at room temperature
1teaspoon
Light Flavor Olive OilLight Flavor Olive Oil

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2tablespoons
chopped peanuts

Instructions

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1
Mix the crushed graham crackers with Goya Olive Oil Light Flavor for the base of the cheesecake and use to cover the base of a detachable mold. Chill while preparing the cheesecake ingredients.
2
For the chocolate cheesecake, put the chocolate in a bowl and add the cream. Mix with a spatula and set aside.
3
Beat the cheese a little with a whisk or in a blender, ad add the icing sugar and vanilla, and the previous chocolate mixture. Pour the mixture into a mold and refrigerate for half an hour.
4
Prepare the layer of peanut butter. To do so, mix all the ingredients until obtaining a uniform mixture. Pour the preparation on top of the chocolate cheesecake and refrigerate for at least five hours.
5
For the topping layer, mix the chocolate with the cream and the teaspoon of oil, and melt in a bain-marie. Leave to cool slightly.
6
Remove the cheesecake from the mold and cover the surface with the melted chocolate, but not completely. Decorate with the chopped peanuts.

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