Description
This no-bake chocolate peanut butter cheesecake is a rich and creamy dessert featuring a chocolate cookie crust, smooth peanut butter filling, and a luscious chocolate topping. Perfect for those who want a decadent treat without turning on the oven.
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
- Chocolate syrup, for drizzling
Instructions
- Prepare the crust: In a medium bowl, mix crushed chocolate sandwich cookies and melted unsalted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even crust layer. Place it in the refrigerator to chill while you prepare the filling.
- Make the filling base: In a large bowl, use a mixer to beat together softened cream cheese, creamy peanut butter, powdered sugar, and vanilla extract until the mixture is smooth and creamy without lumps.
- Incorporate whipped cream: Gently fold the whipped heavy cream into the peanut butter and cream cheese mixture until fully combined, maintaining a light and airy texture.
- Assemble cheesecake: Spread the peanut butter filling evenly over the chilled cookie crust in the springform pan, smoothing the top with a spatula.
- Add melted chocolate: Drizzle the melted semi-sweet chocolate chips evenly over the surface of the cheesecake to create a rich chocolate topping.
- Garnish with peanuts: Sprinkle chopped peanuts over the top to add crunch and enhance the peanut butter flavor.
- Chill to set: Cover the springform pan with plastic wrap and refrigerate for at least 4 hours to allow the cheesecake to set firmly and the flavors to meld.
- Serve: Just before serving, drizzle chocolate syrup over each slice or the entire cheesecake for added decoration and flavor.
Notes
- For a firmer crust, press the cookie and butter mixture tightly and chill well before adding the filling.
- Use room temperature cream cheese to ensure a smooth filling without lumps.
- Whip the heavy cream to stiff peaks for best folding results and fluffy texture.
- Store leftovers covered in the refrigerator for up to 3 days.
- To make slicing easier, run a knife dipped in hot water along the edges before removing the cheesecake from the pan.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
