No Bake Peanut Butter Cheesecake with Dark Chocolate Ganache

Name: No Bake Peanut Butter Cheesecake with Dark Chocolate Ganache
Yield: 12 serving
Ingredients: 30 ginger snap cookies, crushed to a fine powder; 5 tablespoons unsalted butter, melted and cooled; 16 ounces cream cheese, softened; 1 ½ cups creamy peanut butter; 1 cup powdered sugar; ½ cup sour cream; ½ cup heavy cream; 12 ounces heavy cream; 12 ounces dark chocolate, chopped; ⅔ cup chopped dry roasted peanuts

User Reviews

5.0

30 reviews

Excellent

Servings
12
Calories
841 kcal
Course
Cake

No Bake Peanut Butter Cheesecake with Dark Chocolate Ganache

Joelle Cantu

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A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

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Ingredients

Servings

ginger snap crust

30 ginger snap cookies, crushed to a fine powder
5 tablespoons unsalted butter, melted and cooled

peanut butter filling

16 ounces cream cheese, softened
1 ½ cups creamy peanut butter
1 cup powdered sugar
½ cup sour cream
½ cup heavy cream

dark chocolate ganache

12 ounces heavy cream
12 ounces dark chocolate, chopped
⅔ cup chopped dry roasted peanuts

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Instructions

For crust: Place cookie crumbs and butter into a mixing bowl and stir together until fully and evenly incorporated. Pour mixture into a lightly greased 9” springform pan (or cake pan) and press evenly into the bottom of the pan. Refrigerate.
For filling: Place cream cheese and peanut butter into a mixing bowl and beat together. Add remaining ingredients and continue to beat together until mixture is light, fluffy and smooth. Pour mixture into the prepared crust smooth surface. Refrigerate for at least 2-3 hours and up to 48 hours.
For ganache: Pour cream into a small saucepan and place over medium. Once mixture comes to a simmer, remove from heat and add chocolate chips. Allow mixture to sit for about 5 minutes or until chocolate has melted. Stir until mixture is completely blended and smooth. Set aside and cool for about 15 minutes.
To assemble and serve: Remove cheesecake from the pan (once refrigerated for a few hours and stiffened) and place onto a cake stand or a large plate. Pour cooled ganache over the top of the cheesecake and spread it evenly over the surface. Sprinkle chopped peanuts over perimeter of the cheesecake, refrigerate until ganache stiffens, about 30 minutes, and serve.

Notes

*Makes 1 (9”) cheesecake

Nutrition Information

Show Details

Calories 841kcal (42%) Carbohydrates 47g (16%) Protein 17g (34%) Fat 68g (105%) Saturated Fat 32g (160%) Cholesterol 112mg (37%) Sodium 442mg (18%) Potassium 622mg (18%) Fiber 6g (24%) Sugar 25g (50%) Vitamin A 1287IU (26%) Vitamin C 1mg (1%) Calcium 126mg (13%) Iron 5mg (28%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 841 kcal

% Daily Value*

Calories	841kcal	42%
Carbohydrates	47g	16%
Protein	17g	34%
Fat	68g	105%
Saturated Fat	32g	160%
Cholesterol	112mg	37%
Sodium	442mg	18%
Potassium	622mg	13%
Fiber	6g	24%
Sugar	25g	50%
Vitamin A	1287IU	26%
Vitamin C	1mg	1%
Calcium	126mg	13%
Iron	5mg	28%