No Bake Peanut Butter Cheesecake with Dark Chocolate Ganache
User Reviews
5
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Servings
12
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Calories
841 kcal
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Course
Cake
No Bake Peanut Butter Cheesecake with Dark Chocolate Ganache
Description
The No Bake Peanut Butter Cheesecake with Dark Chocolate Ganache features a ginger snap crust offering a spiced, crunchy base that contrasts with the creamy, rich peanut butter filling. The filling blends cream cheese and creamy peanut butter with powdered sugar, sour cream, and whipped heavy cream for lightness and smoothness. This mixture firms up in the refrigerator over a few hours to achieve a sliceable texture without baking.
A dark chocolate ganache is prepared by heating heavy cream and pouring it over chopped dark chocolate, allowing it to melt before stirring smooth. The ganache is cooled before being poured over the chilled peanut butter filling and sprinkled with chopped roasted peanuts, adding crunch and enhancing the peanut flavor.
This cheesecake is well-suited as a make-ahead dessert, served chilled for a cool, rich treat that highlights the combination of peanut butter and dark chocolate. The ginger snap crust adds a warming spice note that complements the richness of the filling and ganache.
Ingredients
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 peanut butter creamy
- 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 peanuts dry roasted, chopped
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
- This recipe makes one 9-inch cheesecake ideal for a dessert gathering.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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