No Bake Peanut Butter Cheesecake Slice
Prep: 30 mins + 6 hours chilling
175g (18) chocolate ripple biscuits
1/2 cup roasted and salted Australian peanuts
100g butter, melted
375g cream cheese, at room temperature
½ cup icing sugar
½ cup smooth peanut butter
200g milk chocolate, melted, cooled
200ml thickened cream, whipped
Extra ¼ cup roasted unsalted or salted peanuts & 50g milk chocolate, grated, to serve
1. Grease an 18cm x 28cm (base) slice pan. Line base and sides with baking paper, allowing 3cm overhang on all sides.
2. Process biscuits and peanuts until finely chopped. Add butter. Process until combined. Press over base of prepared pan. Refrigerate for 15 minutes or until firm.
3. Meanwhile, process cream cheese, icing sugar and peanut butter until well combined. Add chocolate and process until smooth, transfer to a large bowl. Fold in the cream. Spread over the chilled base, smooth the top. Refrigerate 4-6 hours or until set.
4. Scatter the extra peanuts and grated chocolate over the slice. Cut into squares. Serve