No Bake Peanut Butter Cheesecake€¦ · No Bake Peanut Butter Cheesecake The no-fuss dessert...
2
Ingredients For the Crust 540 g Toffee Macchiato Granola Bar 3 tbsp butter (unsalted), plus extra for greasing For the Filling 24 oz regular cream cheese 1 cup powdered sugar (or to personal perference) 1¼ cup heavy whipping cream (cold) ½ cup creamy peanut butter 60 ml Energy Milk (Peanut Butter Flavored Milk) No Bake Peanut Butter Cheesecake The no-fuss dessert centrepiece that is bound to impress Method 1. Grease the sides of a 9” springform pan and line the base with parchment paper. 2. In a large saucepan, melt the unsalted butter over low heat. Blitz Toffee Macchiato Granola Bar in a food processor and slowly incorporate the melted butter. Press the crumbs evenly (about 1 inch) and leave it in the refrigerator to set. 3. Meanwhile, in a separate large bowl, whisk room temperature cream cheese and sugar with an electric or stand mixer until soft peaks form. Slowly add the creamy peanut butter and continue whisking on high speed. 4. Fold the whipping cream and Energy Milk (Peanut Butter Flavored Milk) into the mixture and whisk on low speed until well-incorporated. Switch to high speed and whisk until it is thick and fluffy. 5. Spoon the mixture over prepared crust. Cover with cling wrap and refrigerate overnight or for at least 6 hours. 6. This cheesecake can be kept in the refrigerator for up to 3 days. Serve with your desired toppings of choice. PROTEIN 7 hours 12 servings 10.7 g Protein, 2.9 g Fiber, 367.5 kcal Energy DuPont™ Danisco® | POWER UP RECIPES | Chapter 2 | Page 8 TOFFEE MACCHIATO GRANOLA BAR ENERGY MILK
Transcript of No Bake Peanut Butter Cheesecake€¦ · No Bake Peanut Butter Cheesecake The no-fuss dessert...
IngredientsFor the Crust
540 g Toffee Macchiato Granola Bar
3 tbsp butter (unsalted), plus extra for greasing
For the Filling
24 oz regular cream cheese
1 cup powdered sugar (or to personal perference)
1¼ cup heavy whipping cream (cold)
½ cup creamy peanut butter
60 ml Energy Milk (Peanut Butter Flavored Milk)
No Bake Peanut Butter CheesecakeThe no-fuss dessert centrepiece that is bound to impress
Method
1. Grease the sides of a 9” springform pan and line the base with parchment paper.
2. In a large saucepan, melt the unsalted butter over low heat. Blitz Toffee Macchiato Granola Bar in a food processor and slowly incorporate the melted butter. Press the crumbs evenly (about 1 inch) and leave it in the refrigerator to set.
3. Meanwhile, in a separate large bowl, whisk room temperature cream cheese and sugar with an electric or stand mixer until soft peaks form. Slowly add the creamy peanut butter and continue whisking on high speed.
4. Fold the whipping cream and Energy Milk (Peanut Butter Flavored Milk) into the mixture and whisk on low speed until well-incorporated. Switch to high speed and whisk until it is thick and fluffy.
5. Spoon the mixture over prepared crust. Cover with cling wrap and refrigerate overnight or for at least 6 hours.
6. This cheesecake can be kept in the refrigerator for up to 3 days. Serve with your desired toppings of choice.
PROTEIN
7 hours 12 servings 10.7 g Protein, 2.9 g Fiber, 367.5 kcal Energy
DuPont™ Danisco® | POWER UP RECIPES | Chapter 2 | Page 8
TOFFEE MACCHIATO GRANOLA BAR
ENERGY MILK
