Indulge in this No Bake Chocolate Peanut Butter Cheesecake that's as easy to make as it is delicious! Perfect for any occasion, this dessert features a rich peanut butter filling topped with decadent chocolate ganache.
Tips for Success
This part’s so satisfying: make sure to press the crust firmly into the pan for a sturdy base!
Why You’ll Love It
With creamy layers and a crunchy crust, each bite is a delightful experience. Trust me, you’ll love it!
Ingredients
- For the crust:
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- For the filling:
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- For the chocolate ganache:
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Instructions
- Make the crust:
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Step 1- Prepare the crust: Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add in the melted butter and pulse until moistened.
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Step 2- Grease the pan: Thoroughly grease the bottoms and sides of 9-inch springform pan.
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Step 3- Press and refrigerate: Pour crust into the prepared pan. Using the bottom of a measuring cup or flat glass, press the crust firmly into the bottom and 1-inch up the sides of the pan. Refrigerate.
- Make the filling:
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Step 4- Beat the cream cheese: In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese for one minute or until smooth and creamy, scraping down the sides and bottom of the bowl.
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Step 5- Add remaining ingredients: Add in the sugar and continue beating until smooth. Add in the peanut butter, vanilla, and heavy cream, beating between each addition and scraping down the sides of the bowl as necessary.
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Step 6- Mix until smooth: Beat the mixture on medium-high speed for about 2 minutes, or until completely smooth and creamy.
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Step 7- Pour cheesecake mixture: Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight.
- Make the ganache:
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Step 8- Prepare the ganache: In a small saucepan, bring the heavy cream to a simmer then remove from heat and add chopped chocolate. You can also heat the cream in the microwave. Let stand 1 minute then stir until the chocolate has melted. Stir until smooth.
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Step 9- Cool and pour: Allow to cool for 5 minutes before pouring over the cheesecake.
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Step 10- Chill before serving: Return the cheesecake to the fridge to chill for another hour before serving. If the cheesecake is too loose to slice and serve, freeze for 30 minutes to 1 hour to firm up. Keep refrigerated or frozen.
Nutrition
- Calories: 450, Fat: 28g, Carbs: 45g, Protein: 8g
Cooking techniques
Mixing, chilling, and layering are the key techniques in this recipe, creating a delightful texture and flavor.
Variations or substitutions
Try using almond butter instead of peanut butter for a different flavor, or add crushed Oreos to the crust for an extra twist!
Storage tips
Store leftovers in the refrigerator for up to 5 days, or freeze for longer storage.
Notes
Make sure the cream cheese is fully softened for the best texture in the filling!
