Chiz recipe
Unbaked Peanut Cheesecake
30 minutes
1 cake

Unbaked Peanut Cheesecake

1 cake


  • 230 gr Biscuit
  • 80 gr Butter
  • 170 gr Prochiz Spready
  • 170 gr Skippy Creamy peanut-butter
  • 150 gr Whipping Cream Powder
  • 300 ml Milk
  • 200 gr Pastry Cream


  • Crush the biscuit very fine, then mix it with the butter, stir it well.
  • Put the mixture in a push-out cake tin (20cm), flatten it, and store it in the freezer for 10 minutes to stiffen up.
  • Beat Prochiz Spready together with the whipped cream powder and cold milk until fluffy; then add the Skippy Creamy peanut-butter and pastry cream. Mix well.
  • Add this mixture on top of the biscuit in the baking tin and smoothen out. Chill overnight in the freezer.
  • Push the cake out from the push-out cake tin and decorate the cheesecake according to your taste.
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