No-Bake Chocolate Peanut Butter Cheesecake
Ingredients
For the Base
- 150 g plain sweet biscuits
- 50 g melted dairy-free butter
- A few drops of English toffee
For the Middle Layer
- 500 g dairy-free cream cheese
- 3 tablespoons stevia syrup
- 1 cup dairy-free chocolate chips, melted
For the Top Layer
- 1 1/2 cup smooth peanut butter, melted
- 2 tablespoons stevia syrup
Preparation
Line the base of a 20cm round spring form pan with parchment paper.
Place biscuits into a food processor and pulse until they resemble fine crumbs. Transfer biscuit crumbs into a bowl, add melted butter and toffee drops. Stir to combine and press the mixture over the base of the spring form. Refrigerate.
In a large bowl, mix together cream cheese and stevia syrup until smooth. Add in melted chocolate chips and mix until the color is even. Pour the mixture over the biscuit crust and smooth the top. Refrigerate.
In a bowl, mix together melted peanut butter and stevia syrup, and pour over the cheesecake. Spread evenly to smooth the top. Refrigerate for at least 2 hours or overnight.
Slice, serve, and enjoy!