No Bake Peanut Butter Cheesecake
User Reviews
4.1
No Bake Peanut Butter Cheesecake
Description
The crust combines crushed chocolate sandwich cookies with melted butter, pressed firmly into a springform pan to create a chocolatey base. The filling is made by whipping room temperature cream cheese and creamy peanut butter until smooth, then adding powdered sugar and vanilla extract. Heavy cream is folded in to create stiff peaks, giving the cheesecake a light yet creamy texture.
This filling is spread evenly over the chilled crust and refrigerated to firm up. The chocolate ganache is prepared by simmering heavy cream and melting semisweet chocolate chips until smooth and glossy, which is then poured over the set filling for a rich finish. The cake is kept chilled and served cold.
The texture is creamy with a balanced peanut butter sweetness complemented by chocolate elements in the crust and topping. This no bake recipe is convenient for warm days or when oven use is limited.
Once set, the cheesecake should be covered and refrigerated. It maintains quality for up to 5 days.
Ingredients
Crust:
- 1 chocolate sandwich cookies package of 30 cookies
- 6 tablespoons butter unsalted, melted and cooled
Peanut Butter Cheesecake:
- 24 ounces cream cheese full fat, room temperature
- 1 cup peanut butter creamy
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- ½ cup heavy cream
Chocolate Ganache:
- ½ cup heavy cream
- ⅔ cup semi sweet chocolate chips
Instructions
Crust:
- In a food processor, combine together the cookies and the melted cooled butter. Process until the cookies are evenly crushed and the mixture resembles chocolate sand.
- Press into a 9” springform pan, evenly along the bottom and up the sides. Use a flat bottomed glass to help you.
- Chill in the fridge while you prepare the filling.
Cheesecake:
- In the bowl of an electric mixer, combine the cream cheese and peanut butter until smooth and fluffy.
- Add in the powdered sugar, mixing until smooth and scraping down the sides of the bowl.
- Add in the vanilla extract and mix until combined.
- Slowly add in the heavy cream and mix until you get stiff peaks.
- Add the mixture to the prepared pan and evenly spread over the crust. Make sure the top is even and smooth so you have a nice surface to pour the ganache on later.
- Cover with plastic wrap and place in the fridge to chill for 1 hour.
Chocolate Ganache:
- In a small saucepan, bring the heavy cream to a simmer.
- Remove the pan from the heat and add in the chocolate chips.
- Whisk until the chocolate has melted and the mixture is smooth.
- Allow to cool to room for 5-10 minutes, and then pour over the peanut butter cheesecake.
- Chill for at least 1 hour (or overnight), or until the chocolate ganache is set.
Notes
- Keep the cheesecake covered in plastic wrap in the refrigerator to maintain freshness.
- The cheesecake stores well for up to 5 days when refrigerated.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Calories | 566kcal | 28% |
| Carbohydrates | 29g | 10% |
| Protein | 10g | 20% |
| Fat | 47g | 72% |
| Saturated Fat | 24g | 120% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 95mg | 32% |
| Sodium | 282mg | 12% |
| Potassium | 276mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
| Vitamin A | 1233IU | 25% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 87mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.1
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