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Peanut Butter, Salted Caramel & Chocolate Cheesecake - No bake



12 portion(s)


  • 1 package Arnotts Milk Arrow
  • 130 g unsalted butter

Cream Filling

  • 2 packages Philidelphia Cream heese
  • 2 pinches Sea salt, Ground
  • 300 g peanuts
  • 6 pieces Fantails or similar, anything with chocolate and caramel
  • 30 g Cottees Chocolate Flavouring, or similar
  • 60 g Cottees Caramel Flavouring, or similar
  • 1 sachet gelatin
  • 100 g boiled water
  • 1 can Condensed milk (395grm)

Recipe's preparation

  1. - Add butter, mix 90deg speed 2 for 2mins

    - Add biscuits, mix speed 5 for 20secs

    - Place mixture to tin, press until firm

    - Put in the fridge while making the ceam filling

    - Rinse bowl

  2. Cream Filling
  3. - Disolve gelatin in boiled water, set aside to cool

    - Add peanuts, mix speed 2 for 20secs then speed 9 for desired consistancy

    - Add cream cheese, condensed milk, salt, fantails, 50g caramel flavouring and gelatin, mix speed 4 until smooth

    - Pour mix onto cooled base

    - Add chocolate flavouring with the rest of the caramel flavouring to the top of the cheesecake and swirl through with kebab stick or something similar


Accessories you need



To make it less rich add 300 grams of thickened cream

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • This turned out well. I found

    Submitted by Gurno83 on 10. January 2016 - 08:50.

    This turned out well. I found the balance of flavours a little off. It tasted good, didn't love it, but still nice enough

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