No Bake Chocolate Peanut Butter Cheesecake
User Reviews
5
No Bake Chocolate Peanut Butter Cheesecake
Description
This cheesecake combines a graham cracker crust with a smooth filling of cream cheese, powdered sugar, creamy peanut butter, vanilla extract, and heavy cream. The filling is whipped until completely smooth and creamy before being poured over the pressed crumb crust. The dessert is then chilled for at least six hours to set.
Once set, the cheesecake is finished with a ganache made by warming heavy cream and melting semisweet chocolate into it, creating a shiny, rich chocolate topping. This dessert has a creamy texture with the peanut butter flavor prominent but balanced by the sweetness of the chocolate ganache and powdered sugar.
The recipe uses a springform pan for easy removal and serving, making it suitable for gatherings or casual occasions. The cheesecake does not require baking, reducing preparation time and effort while delivering a smooth, rich dessert. The crust presses up the sides, holding the filling securely.
Refrigeration is critical to allow the filling to fully set and the ganache to firm slightly. The cheesecake benefits from softening a few minutes before serving to aid slicing. Using cream cheese at room temperature ensures a lump-free filling.
Ingredients
For the crust:
- 16 graham crackers whole
- 7 tablespoons unsalted butter melted
For the filling:
- 24 ounces cream cheese completed softened to room temperature, 680 grams
- 1 1/2 cups powdered sugar 188 grams
- 1 cup peanut butter creamy
- 1 teaspoon vanilla extract
- 1/2 cup heavy cream at room temperature
For the chocolate ganache:
- 1/2 cup heavy cream
- 4 ounces semisweet chocolate
Instructions
Make 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.
- Thoroughly grease the bottoms and sides of 9-inch springform pan.
- 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:
- 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.
- 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.
- Beat the mixture on medium-high speed for about 2 minutes, or until completely smooth and creamy.
- Pour the cheesecake mixture into the springform pan. Refrigerate for at least 6 hours or overnight.
Make 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.
- Allow to cool for 5 minutes before pouring over the cheesecake.
- 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.
Notes
- Avoid natural peanut butter varieties that separate, as they can affect the texture.
- Allow cream cheese to come fully to room temperature before mixing for smoothness.
- Chill the cheesecake for at least 6 hours or overnight to ensure proper setting.
User Reviews
Overall Rating
5
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