Peanut Butter Cheesecake with Chocolate Brookie Base

Delve into a world of indulgence with this scrumptious no-bake peanut butter cheesecake paired with a fudgy chocolate brookie base. Rich, creamy, and boasting a delightful contrast of flavors, it’s the perfect dessert for peanut butter and chocolate lovers alike.

Ingredients:

Chocolate Brookie Base:

• 65g Butter (melted, choose non-dairy or regular butter)
• 40g Granulated Sugar
• 50g Light Brown Sugar (firmly packed)
• 22g Plain Yogurt (use unsweetened almond yogurt or any preferred plain yogurt)
• 3/4 tbsp Milk (unsweetened almond milk or choice of milk)
• 1 tsp Vanilla Extract
• 80g All-Purpose Flour
• 15g Cocoa Powder
• 1/2 tsp Baking Soda
• 1/8 tsp Baking Powder
• 1/4 tsp Salt
• 30g Dark Chocolate Chips

No-Bake Peanut Butter Cheesecake:

• 170g Cream Cheese (room temperature; choose non-dairy or regular cream cheese)
• 60g Powdered Sugar
• 70g Smooth & Creamy Peanut Butter
• 40ml Whipping Cream
• 1 tsp Vanilla Extract
• Pinch of Salt

Instructions:

For the Chocolate Brookie Base:

1. Preheat your oven to 350°F (175°C). Thoroughly grease a 6-inch springform pan and line the bottom with baking paper.
2. Melt the butter in a mixing bowl. Add both the granulated and brown sugars, mixing well with an electric whisk for about 2-3 minutes.
3. Introduce the yogurt, milk, and vanilla, ensuring a smooth blend.
4. In a separate container, whisk together the dry ingredients: flour, cocoa powder, baking soda, baking powder, and salt.
5. Gradually incorporate the dry mix into the butter mixture, mixing on low speed until a dough forms.
6. Gently fold in the chocolate chips.
7. Press the dough evenly into the base of the prepared springform pan.
8. Bake for approximately 20 minutes or until firm. Allow it to cool completely.

For the No-Bake Peanut Butter Cheesecake:

1. In a food processor or blender, combine the cream cheese, powdered sugar, and peanut butter. Blend until smooth, ensuring there are no lumps.
2. Gradually add the whipping cream, vanilla extract, and a pinch of salt. Continue blending until the mixture is light and airy.
3. Gently pour this creamy cheesecake batter over the cooled brookie base, spreading it out evenly.
4. Cover the pan with plastic wrap and refrigerate for at least 12 hours to set.

Finishing Touches:

1. Once set, run a knife along the edges of the springform pan to help release the cheesecake.
2. Unlock and remove the springform ring.
3. For added flair and flavor, drizzle some melted peanut butter on top and garnish with shards of dark chocolate or chocolate curls.

Enjoy this delicious concoction of creamy peanut butter cheesecake atop a fudgy chocolate brookie base. Perfect for special occasions or simply to satiate those dessert cravings! 🥜🍫🍰