Description
Indulge in the creamy, rich flavors of this decadent No-Bake Peanut Butter Cheesecake. A luscious peanut butter filling sits atop a buttery graham cracker crust, creating the perfect balance of sweet and salty. This easy-to-make dessert is a must-try for all peanut butter lovers!
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
Filling:
- 1 cup creamy peanut butter
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups heavy whipping cream, cold
- 1/4 cup mini chocolate chips (optional)
- Chopped peanuts or additional chocolate chips for topping (optional)
Instructions
- Prepare the Crust: Mix graham cracker crumbs, sugar, and melted butter in a bowl. Press into a 9-inch springform pan and refrigerate.
- Make the Filling: Beat peanut butter, cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream separately until stiff peaks form. Fold into peanut butter mixture and add chocolate chips if desired.
- Assemble: Spread filling over chilled crust. Refrigerate for at least 6 hours or overnight.
- Serve: Top with chopped peanuts or chocolate chips before slicing and serving chilled.
Notes
- Use natural peanut butter for a less sweet version.
- For a gluten-free option, use gluten-free graham crackers.
- Freeze for a firmer texture resembling ice cream.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 18g
- Sodium: 220mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 70mg
