Description
This No-Bake Chocolate Peanut Butter Cheesecake is a luscious and creamy dessert combining the rich flavors of peanut butter and chocolate. Featuring a crunchy chocolate cookie crust, a smooth peanut butter cheesecake filling, and a decadent chocolate topping, this treat requires no oven time and is perfect for any occasion.
Ingredients
Scale
Crust
- 24 chocolate sandwich cookies, crushed
- 1/4 cup unsalted butter, melted
Filling
- 1 (8-ounce) package cream cheese, softened
- 1 cup creamy peanut butter
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, whipped
Topping and Garnish
- 1 cup semi-sweet chocolate chips, melted
- 1/2 cup chopped peanuts, for garnish
- Chocolate syrup, for drizzling
Instructions
- Prepare Crust: In a medium bowl, combine the crushed chocolate sandwich cookies and melted butter until fully mixed. Press this mixture firmly into the bottom of a 9-inch springform pan, creating an even crust layer. Refrigerate to chill while preparing the filling.
- Make Filling Base: In a large bowl, beat together the softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract. Mix until the texture is smooth and creamy with no lumps.
- Incorporate Whipped Cream: Gently fold the whipped heavy cream into the peanut butter mixture, carefully combining to keep the mixture light and airy.
- Assemble Cheesecake: Spread the peanut butter filling evenly over the chilled cookie crust in the springform pan, smoothing the top with a spatula for an even finish.
- Add Chocolate Topping: Drizzle the melted semi-sweet chocolate chips generously over the surface of the cheesecake, creating a decorative pattern if desired.
- Garnish: Sprinkle the chopped peanuts evenly over the chocolate layer to add a crunchy texture and enhance flavor.
- Chill to Set: Cover the pan and refrigerate for at least 4 hours to allow the cheesecake to firm up and develop flavors.
- Serve with Chocolate Syrup: Just before serving, drizzle chocolate syrup over individual slices or the whole cheesecake for added decadence.
Notes
- Make sure the cream cheese is softened to room temperature for easy mixing and a smooth filling.
- Use a springform pan for easy removal of the cheesecake without damaging the crust or filling.
- For best results, whip the heavy cream until stiff peaks form before folding it into the filling.
- This cheesecake is best served chilled and consumed within 2-3 days.
- To make cleanup easier, line the bottom of the springform pan with parchment paper before pressing in the crust.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
