I’ve been hankering after cheesecake for a while now, but specifically wanted to do a no-bake recipe. I haven’t made a peanut butter cheesecake for ages, so this was my mission. I searched recipes…….and eventually one caught my eye. Peanut Butter. Caramel. Cheesecake. No-bake. Yes! I didn’t even have to think twice. The cheesecake I ended up making was (slightly) adapted (okay, okay, I meddled, I admit it) from Something Swanky’s delicious recipe for No Bake Peanut Butter & Caramel Cheesecake.
Reader, I was going to follow this recipe to a T, honestly I was…..I hit a very small stumbling block. The recipe calls for Cool Whip. I don’t know exactly what this is, other than I am unable to get it in this corner of the UK. So…I opted for a similar volume of double cream, which I whipped before adding to the other ingredients. You may have noticed the use of the word “similar”……well, it all started when I made the base for this cheesecake.
For me, personally there is a very fine line between pudding bases being just right, and being like set concrete. I therefore always err on the side of less butter and more biscuit. Or, in this case, pretzels, because that is the base biscuit for this cheesecake. It is an inspired, one, because the lovely salty bits from the pretzels work so well with the pudding.
However, today, my base didn’t even stick together. When I removed it from the oven and saw there was no hope of it sticking, I thought maybe I’d throw it away and start again…but no, because I then thought I’d melt some dark chocolate and drizzle it over the base to help hold it together. So I did. Yes, I know, I shouldn’t have.
Then, on re-reading the recipe, I realised I hadn’t added sugar to the base ingredients. Too late for that now.
By then I was losing the will to live (I don’t have much strength in reserve!) and whilst I started with good intentions measuring everything carefully, I threw caution to the winds and became free and easy in my interpretations of measurements.
It all mixed together well and looked (and tasted) promising. One of the ingredients is Marshmallow cream, and again, this does indeed work very well in the mixture. I spooned the mixture on top of my crumbly base and then thought why don’t I drizzle salted caramel over the top now……long story short, I clumped solid dollops of salted caramel on the top of the cheesecake mixture and carefully tried to mix it in. It was a marbled effect, I told myself!
The end result? Part of the base is glued together solidly with the chocolate (we KNEW that would happen, didn’t we!) and the rest is a mass of pretzel crumbs. The cheesecake mixture is lovely though, and so, my meddling aside, this recipe is delicious. I know what to do better next time!
Wherever you are, whatever you are doing, I wish you a peaceful weekend 🙂