Description
This No-Bake Chocolate Peanut Butter Cheesecake combines a rich and creamy peanut butter filling with a crisp chocolate cookie crust and decadent melted chocolate layers. It’s an easy-to-make dessert that requires no oven time and is perfect for any occasion requiring a luscious treat.
Ingredients
Scale
Crust
- 1 1/2 cups chocolate cookie crumbs (such as Oreos, finely crushed)
- 1/4 cup melted butter
Filling
- 16 oz (2 packages) cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream
- 1/2 cup semisweet chocolate chips, melted and slightly cooled
Topping (Optional)
- Additional melted chocolate or chopped peanuts
Instructions
- Prepare the crust: In a medium bowl, mix the chocolate cookie crumbs with the melted butter until fully combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place the pan in the refrigerator to chill while you prepare the filling.
- Make the filling: In a large bowl, beat the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract together until smooth and creamy.
- Whip the cream: In a separate chilled bowl, whip the heavy cream until stiff peaks form, meaning the cream holds firm peaks when the beaters are lifted.
- Combine the mixtures: Gently fold the whipped cream into the peanut butter and cream cheese mixture until fully incorporated, ensuring a light and airy texture without deflating the cream.
- Layer the cheesecake: Pour half of the filling over the chilled crust and smooth the top with a spatula. Drizzle melted semisweet chocolate over this layer. Then, spread the remaining filling evenly over the chocolate drizzle and smooth the top again.
- Add toppings and chill: Optionally, top the cheesecake with additional melted chocolate or chopped peanuts for extra texture and flavor. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow it to fully set.
- Serve: Before slicing, for easier cutting, you may freeze the cheesecake for 30 minutes. Remove from the pan, slice into 12 servings, and serve chilled.
Notes
- For easier slicing, freeze the cheesecake for 30 minutes before serving.
- You can substitute the chocolate cookie crust with a graham cracker crust or a nut-based crust if preferred.
- Avoid using natural peanut butter as it tends to separate and can affect the texture of the filling.
