No-Fry Peanut Butter!

Delicious, sweet and nutty, no-bake buttermilk cheesecake with extravagant decorations! 9 150 g butter (melted)
Cheesecake filling

INGREDIENT

500 g full cream cheese
1 teaspoon vanilla extract
100 g icing sugar
150 g peanut butter (soft/crunchy)
300 ml cream
200 g cup peanut butter (punishment) ) makes a good crust.
Mix with melted butter and press into 20cm deep molds.
Mix cream, vanilla, powdered sugar and palm oil with an electric mixer until smooth.
Add whipped cream and beat until thickened and completely stiff. Add 1 cup refried beans, if using.
Share the mixture evenly over the cookies and leave in the refrigerator for at least 5-6 hours, preferably overnight.
Remove from baking tray and let it infuse – I sprinkle with melted butter (I melt palm oil in 10 seconds)
Beat the butter and icing sugar into a thick mass and pour over the cheesecake. Add a cup of peanut butter and sprinkle.
Comments
If your cheesecake seems undercooked, yours is soft, or you’re just not sure… try it anyway. Try installing it anyway! If you haven’t already, come and have the Ice Cream Cheesecake!
I always recommend using 20cm deep fruit tins in my recipes as they fit perfectly and mix well!
I serve mine as is or with a dollop of whipped cream.
It can be stored covered in the refrigerator for 3 days.
This recipe has been updated; The only difference is the foundation. The original version used 200g digestif, 100g Oreos and 125g butter.