No-Bake Chocolate Caramel Peanut Cheesecake

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• 200 grams whole wheat biscuits (Marie or digestive biscuits)
• 100 grams unsalted butter, melted
• 500 grams cream cheese, room temperature
• 100 grams powdered sugar
• 250 ml cold heavy whipping cream
• 10 grams powdered gelatin (beef/halal)
• 50 ml water, to dissolve the gelatin
• 150 grams granulated sugar for the caramel
• 100 ml heavy cream for the caramel
• 30 grams butter for the caramel
• 1/4 tsp salt
• 80 grams roasted peanuts, roughly chopped
• 150 grams dark cooking chocolate, chopped into small pieces
• 100 ml heavy cream for the ganache

👩‍🍳 Instructions

1. 1 Crush the whole wheat biscuits until fine using a food processor, or place them in a plastic bag and crush with a rolling pin.
2. 2 Mix the crushed biscuits with the melted butter, stirring until it resembles wet sand.
3. 3 Pour the biscuit mixture into an 8-inch (20 cm) springform pan, flatten and press it down firmly using the back of a spoon. Keep in the fridge while you continue with the next steps.
4. 4 Make the caramel: heat the granulated sugar over medium heat in a saucepan without stirring until it melts and turns golden.
5. 5 Once the sugar has melted completely, turn off the heat and immediately pour in the heavy cream little by little while stirring quickly (be careful, as it will bubble up).
6. 6 Add the butter and salt, and stir until the caramel is smooth and glossy. Set aside to cool slightly.
7. 7 Dissolve the powdered gelatin in the water, stir well, and let it bloom for 5 minutes. Then heat briefly over low heat or in the microwave until fully melted. Set aside until lukewarm.
8. 8 Beat the cream cheese and powdered sugar with a mixer on medium speed until smooth and lump-free.
9. 9 In a separate bowl, whip the cold heavy cream until it forms stiff soft peaks.
10. 10 Pour the gelatin mixture into the cream cheese mixture while continuously stirring so it blends evenly without clumping.
11. 11 Gradually fold the whipped cream into the cream cheese mixture using a spatula until evenly combined and light.
12. 12 Pour half of the cream cheese mixture over the biscuit base and smooth out the surface.
13. 13 Pour some of the caramel evenly on top, then sprinkle with half of the chopped peanuts.
14. 14 Pour the remaining cream cheese mixture on top, smoothing the surface neatly with a spatula.
15. 15 Place in the fridge and let it chill for at least 6 hours, ideally overnight, until the cheesecake is fully set.
16. 16 Make the ganache: heat the heavy cream until it's almost boiling, then pour it over the chopped dark chocolate. Let sit for 2 minutes, then stir until the chocolate is melted and smooth.
17. 17 Once the cheesecake has set, carefully remove it from the pan and place it on a serving plate.
18. 18 Pour the chocolate ganache over the top of the cheesecake, letting it drip down the sides.
19. 19 Drizzle the remaining caramel sauce over the ganache in a striped pattern, then sprinkle with the remaining chopped peanuts.
20. 20 Return to the fridge for 15-20 minutes to let the topping firm up slightly before slicing and serving.

💡 Tips

📊 Nutrition Facts / serving

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