Healthy No-Bake Peanut Butter Cheesecake

Ingredients:

Cake

• 110 g semi-sweet chocolate, coarsely chopped
• 3 tablespoons unsalted butter
• 9 chocolate graham crackers

Cheesecake

• 7 g of gelatin
• 2 packages of 220g low-fat cream cheese
• 1 cup low-fat yogurt or kefir
• 1/3 cup natural creamy peanut butter
• 1/3 cup firmly packed light brown sugar
• 1 tsp vanilla extract
• A pinch of coarse salt
• 2 tbsp finely chopped honey-glazed peanuts
• Special equipment: pastry spatula

Preparation:

1. Cake: Line an 8-inch square baking dish with foil, allowing the edges to hang over both sides, and lightly spray the foil with cooking spray.
   
   Place the chocolate and butter in a medium microwave-safe bowl and heat, stirring every 30 seconds, until the chocolate is melted and smooth, about 1 minute.
2. Place the graham crackers in a food processor and pulse until finely ground. Add the melted chocolate mixture and pulse until the mixture reaches the consistency of very wet sand. Press the mixture into the bottom of the prepared pan, press evenly, cover, and refrigerate until ready to use.
3. Cheesecake: Wipe out the bowl of a food processor.
   
   In a small microwave-safe bowl, combine the gelatin with 2 tablespoons of water and set aside to soften, about 5 minutes. Microwave the gelatin, stirring every 10 seconds, until melted.
4. Combine the cream cheese, buttermilk, peanut butter, brown sugar, vanilla, salt, and gelatin in a food processor and pulse until smooth and the sugar is completely dissolved. Rub a small amount of the mixture between your fingers; if it's still grainy, continue pulse.
5. Spoon the cream cheese filling onto the crust and spread it evenly with a spatula. Sprinkle with peanuts. Loosely cover the pan with plastic wrap and refrigerate until the cheesecake is set, about 2 hours or overnight. Cut into 12 squares and serve.