Description
This No-Bake Chocolate Peanut Butter Cheesecake is a rich, creamy dessert combining the smooth flavors of peanut butter and chocolate with a crunchy cookie crust. Perfectly chilled, this easy-to-make cheesecake requires no baking and is ideal for a quick yet indulgent treat.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate cookie crumbs (such as Oreo, without filling)
- 1/4 cup unsalted butter, melted
Filling
- 8 oz cream cheese, softened
- 1/2 cup creamy peanut butter
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Ganache
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream (for ganache)
Garnish (optional)
- Chopped peanuts or chocolate shavings
Instructions
- Prepare Crust: In a bowl, combine the chocolate cookie crumbs and melted butter until evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan or pie dish. Chill in the refrigerator while preparing the filling.
- Make Filling: In a large mixing bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract together until smooth and creamy.
- Whip Cream: In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the peanut butter and cream cheese mixture until fully combined and fluffy.
- Assemble Cheesecake: Spread the filling evenly over the chilled crust and smooth the top with a spatula.
- Prepare Ganache: In a microwave-safe bowl, heat the semi-sweet chocolate chips and 1/4 cup heavy cream in 30-second intervals, stirring well each time until the mixture is smooth and fully melted.
- Top Cheesecake: Pour the ganache over the cheesecake filling and spread it evenly for a glossy chocolate finish.
- Chill: Refrigerate the assembled cheesecake for at least 4 hours or until fully set.
- Garnish and Serve: Before serving, garnish with chopped peanuts or chocolate shavings if desired.
Notes
- You can make this cheesecake a day ahead and refrigerate overnight for better flavor and texture.
- For a nut-free version, substitute the peanut butter with sunflower seed butter.
- If preferred, use a graham cracker crust instead of the chocolate cookie crust for a different flavor profile.
