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No Bake Peanut Butter Cheesecake with Dark Chocolate Ganache
5 from 20 votes

No Bake Peanut Butter Cheesecake with Dark Chocolate Ganache

This No Bake Peanut Butter Cheesecake combines a crushed ginger snap cookie crust with a creamy peanut butter and cream cheese filling. The cheesecake is topped with a dark chocolate ganache made from heavy cream and dark chocolate, finished with chopped dry roasted peanuts for texture. The filling's smooth and fluffy texture is achieved by combining cream cheese, peanut butter, powdered sugar, sour cream, and heavy cream. The dessert requires refrigeration to set properly without baking.

Servings: 12
Calories: 841 kcal
Course: Cake

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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

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%)

Nutrition Facts

Serving: 12 Serving

Amount Per Serving

Calories 841

% 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.