No-Bake Chocolate Peanut Butter Cheesecake

This No-Bake Chocolate Peanut Butter Cheesecake is a creamy, indulgent dessert that’s perfect for any chocolate and peanut butter lover. With a rich, smooth peanut butter filling on top of a crunchy chocolate crust, this cheesecake is as easy to make as it is delicious. No need to turn on the oven—just mix, chill, and enjoy!

Ingredients:

For the Crust:

• 2 cups chocolate graham cracker crumbs (about 14 full sheets)
• 1/2 cup unsalted butter, melted

For the Peanut Butter Filling:

• 24 oz (680g) cream cheese, softened
• 1 cup creamy peanut butter
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy whipping cream

Chocolate Ganache:

• 1 cup semisweet chocolate chips
• 1/2 cup heavy whipping cream

Instructions:

Prepare the Crust:

• In a medium bowl, mix the chocolate graham cracker crumbs and melted butter until the mixture resembles wet sand.
• Press the mixture evenly into the bottom of a 9-inch springform pan, making sure it’s well-compacted. Place the crust in the refrigerator to set while you prepare the filling.

Make the Peanut Butter Filling:

• In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the peanut butter, powdered sugar, and vanilla extract, beating until fully combined and smooth.
• In a separate bowl, whip the heavy cream until stiff peaks form. This will take about 3-4 minutes. Gently fold the whipped cream into the peanut butter mixture until well combined, creating a light and fluffy filling.
• Pour the peanut butter filling over the chilled crust, spreading it out evenly. Smooth the top with a spatula. Chill the cheesecake in the refrigerator for at least 4 hours or overnight to set.

Make the Chocolate Ganache:

• Once the cheesecake has set, prepare the chocolate ganache. In a microwave-safe bowl, heat the heavy whipping cream until just boiling (about 1-2 minutes).
• Pour the hot cream over the semisweet chocolate chips and let it sit for 2-3 minutes. Then, stir the mixture until smooth and glossy.
• Pour the ganache over the chilled peanut butter filling, spreading it into an even layer. Let the ganache set in the refrigerator for about 30 minutes before serving.

Serve:

• To serve, carefully remove the cheesecake from the springform pan. Slice with a sharp knife (wiping the knife between cuts for clean slices) and enjoy!

Notes:

• Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days.
• Peanut Butter: Use creamy peanut butter for the best texture. Avoid natural peanut butter, as it can be too oily and affect the texture of the filling.
• Ganache: Ensure the ganache is fully set before serving for the best presentation.

FAQs:

Can I use a different type of crust? Yes, you can substitute the chocolate graham cracker crumbs with Oreo crumbs or any other type of cookie crumbs you prefer.

Can I freeze the cheesecake? Yes, this cheesecake freezes well. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the refrigerator before serving.

What can I use instead of heavy cream? For the filling, you can use whipping cream, but for the ganache, heavy cream is recommended for the best consistency.

Conclusion:

This No-Bake Chocolate Peanut Butter Cheesecake is a delightful, decadent treat that’s perfect for any occasion. With minimal effort and maximum flavor, it’s sure to become a favorite in your dessert repertoire. Whether you’re a seasoned baker or a novice in the kitchen, this cheesecake is a foolproof way to impress your friends and family. Enjoy the rich, creamy flavors and the satisfaction of a dessert well-made—without even turning on the oven!

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