Creamy No-Bake Peanut Cheesecake

First, prepare the base: Place 125 g peanuts, 80 g peanut butter, 90 g rolled oats, 20 g honey, and 50 ml water into a medium bowl and mix well. Prepare a round springform pan (Ø 25 cm), press the mixture evenly into it with the bottom of a glass (approx. 0.5 cm thick). Then place the pan in the refrigerator.

Meanwhile, cook the pudding: Measure out the milk. Pour half of the milk into a small saucepan and heat over low heat for 2–3 minutes. Stir the pudding powder into the remaining cold milk until no lumps remain. Once the milk in the saucepan is warm, stir in the pudding-milk mixture. Cook over medium heat, stirring constantly, until a thick pudding forms (approx. 2–4 minutes). To prevent a skin from forming, cover the pudding directly with cling film. Let the pudding cool completely in the refrigerator for at least 2–3 hours.

While the pudding cools, prepare the second part of the cream: Beat cream cheese, low-fat quark, the remaining 50 g honey, and the remaining 100 g peanut butter until smooth in a food processor. Once the pudding has cooled, add it to the cream cheese mixture and stir briefly. Pour the cream onto the prepared base in the springform pan and smooth the surface.