NO BAKE OREO PEANUT BUTTER CHEESECAKE! πŸ‘ŒπŸ»πŸ°πŸ΄

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/ Greetings my lovelies,

I know I’m posting quite late at night but hopefully you are reading this as it’s 10:21pm at the moment however, I’m back with a different kind of post. This post is to do with a no bake, Oreo Peanut Butter Cheesecake, and yes it is so heavenly good! Me and Joe love making a normal no bake Peanut Butter Cheesecake, however this time we decided to add Oreo for the base to hopefully give it some added sweetness, as Digestives are okay but aren’t as delicious as Oreos.


Ingredients:

For the Base:

Roll of Oreos,

65g Unsalted Butter,

60g Caster Sugar,

For the Cheesecake:

2 packs of Philadelphia,

1 tub of Peanut Butter (Smooth)

1 cup of Sour Cream or Other

Salted Caramel Topping:

75g Unsalted ButterΒ 

50g Soft Light Brown SugarΒ 

50g Caster Sugar

50g Golden Syrup

125ml Double Cream


METHOD:

So we just blended up a whole roll of Oreo biscuits in a blender, and added 65g of unsalted butter with some caster sugar. I cannot remember proper measurements which doesn’t really help however I’m pretty sure you can find they proper recipe online if you wish.Β We then let that chill in the fridge.

After this we just got a mixing bowl, and added the contents of two Philadelphia cream cheese packs into the bowl. Then around a tub of peanut butter and blended in well. I made sure that the mixture was really creamy and soft, I really love the mixing part. I like to do this traditionally, you know using that thing called a whisk. However, I know that most people do prefer to use a handheld mixer.

We also added some whipped greek style yoghurt into the mixture. I believe that we needed sour cream or some other form of cream which I did not possess at that moment in time. Thus we resorted to using the yoghurt from the new MΓΌller Corner desserts,Β I made sure that the mixture was light and fluffy and then we added the mix to the chilled base.

After doing so, we let the Cheesecake chill in the fridge for around a good two hours or so. Just so it was set and still cool. Then we decided to create a salted caramel topping. We looked online for a good salted caramel recipe and we decided that Nigella Lawson’s recipe would be best.

So, we added our ingredients to the pan and let it simmer on low just so that it would heat and blend together. Once this had happened, we then added just a little bit of double cream to make the sauce thicker, we also added a teaspoon-full of salt and gave it a stir. Hopefully the salt has incorporated into the caramel mixture.

We took the Cheesecake out of the fridge, and let it get to room temperature, we also let the Salted Caramel get to room temperature and then poured the caramel onto the Cheesecake. I have some pretty interesting pictures which I will post below.

Me and Joe really enjoyed this Cheesecake, it was really creamy and sweet, however it was maybe a little too sweet but I wasn’t really that fussed. It was perfect though. I would genuinely make this again, it’s a strong 4.5 stars for me just as it was a little too sweet. However, that was our fault for adding that sickly salted caramel sauce, but it worked.

Anyway, if you try this recipe let me know or if you have done let me see how you got on or what you change in the recipe.

Love Tara, xoxo

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