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No Bake Chocolate Peanut Butter Cheesecake Recipe

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3.8 from 12 reviews

A rich and creamy no bake chocolate peanut butter cheesecake featuring a buttery graham cracker crust, smooth peanut butter cream cheese filling, and a decadent chocolate ganache topping. This easy-to-make dessert requires no baking and is perfect for any occasion.

Ingredients

Crust

  • 16 whole graham crackers (227 grams)
  • 7 tablespoons unsalted butter, melted (100 grams)

Filling

  • 24 ounces cream cheese, softened to room temperature (680 grams)
  • 1 1/2 cups powdered sugar (188 grams)
  • 1 cup creamy peanut butter (270 grams)
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream, at room temperature (120 ml)

Ganache

  • 1/2 cup heavy cream (120 ml)
  • 4 ounces semisweet chocolate, chopped (113 grams)

Instructions

  1. Make the crust: Place the graham crackers in the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse again until the crumbs are moistened.
  2. Prepare the pan: Thoroughly grease the bottom and sides of a 9-inch springform pan to prevent sticking.
  3. Form the crust: Pour the crust mixture into the prepared pan. Using the bottom of a measuring cup or flat glass, press the crust firmly into the bottom and about 1 inch up the sides of the pan. Refrigerate to set.
  4. Make the filling: In an electric mixer fitted with the paddle attachment, beat the cream cheese for one minute until smooth and creamy, scraping the bowl sides as needed.
  5. Add sugar and peanut butter: Add the powdered sugar and continue beating until smooth. Then add peanut butter, vanilla extract, and heavy cream, beating well after each addition and scraping the bowl to ensure even mixing.
  6. Beat filling: Beat the mixture on medium-high speed for about 2 minutes until completely smooth and creamy.
  7. Assemble the cheesecake: Pour the peanut butter cream cheese filling into the crust-lined springform pan. Refrigerate for at least 6 hours or overnight to set firmly.
  8. Make the ganache: In a small saucepan, bring 1/2 cup heavy cream to a simmer. Remove from heat and add chopped semisweet chocolate. Let stand for 1 minute, then stir until smooth and fully melted. Alternatively, heat the cream in the microwave before adding chocolate.
  9. Cool and pour ganache: Allow the ganache to cool for 5 minutes, then pour evenly over the chilled cheesecake.
  10. Final chill: Return the cheesecake to the refrigerator for another hour to allow the ganache to set. If the cheesecake is too soft for slicing, freeze for 30 minutes to 1 hour before serving. Store refrigerated or frozen.

Notes

  • Make sure the cream cheese and heavy cream for the filling are at room temperature for the smoothest texture.
  • Pressing the crust firmly into the pan ensures it holds together when sliced.
  • The cheesecake needs at least 6 hours refrigeration, but overnight chilling yields the best texture.
  • If ganache seems too runny, chilling longer or freezing briefly helps it firm up.
  • Use a hot knife to slice the cheesecake cleanly.
  • You can substitute creamy almond butter for peanut butter for a nutty variation.

Find it online: https://bitezly.com/no-bake-chocolate-peanut-butter-cheesecake-recipe/