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No-Bake Chocolate Peanut Butter Cheesecake


  • Author: Emily
  • Total Time: 20 minutes
  • Yield: 12 slices 1x

Description

Indulge in this creamy No-Bake Chocolate Peanut Butter Cheesecake with a rich chocolate crust, fluffy peanut butter filling, and smooth ganache topping.


Ingredients

Scale

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

For the 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.

4️⃣ 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.
  • Prep Time: 20 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: No-Bake Chocolate Peanut Butter Cheesecake