Creamy Peanut Cheesecake | No-Bake Delight

First, prepare the base: Put peanuts, 80 g peanut butter, rolled oats, 20 g honey, and water into a medium-sized bowl and mix well. Prepare a round springform pan (Ø 25 cm), press the mixture into it with the bottom of a glass to form an evenly thick layer (approx. 0.5 cm). Place the pan in the refrigerator.

Meanwhile, prepare the thick pudding: Measure out the milk. Pour half of the milk into a medium-sized saucepan and heat over low heat for 2–3 minutes. Stir the pudding powder into the remaining cold milk with a fork until no lumps remain. Once the milk in the saucepan is warm enough, stir in the pudding-milk mixture and cook over medium heat, stirring constantly, until a very firm pudding forms (approx. 2–4 minutes). Cover the pudding directly on the surface with cling film to prevent a skin from forming, and let it cool completely in the refrigerator for at least 2–3 hours.

While the pudding cools, prepare the second part of the cream layer: In a food processor, beat cream cheese, low-fat quark, the remaining 50 g honey, and the remaining 100 g peanut butter until smooth. Once the pudding has cooled completely, add it to the cream cheese mixture and briefly stir until a homogeneous cream forms. Take the springform pan with the prepared base out of the refrigerator, spread the cream on top, and smooth the surface.