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No-Bake-Chocolate-Peanut-Butter-Cheesecake-Recipe

No Bake Chocolate Peanut Butter Cheesecake

Recipe Author: Grace

This No Bake Chocolate Peanut Butter Cheesecake features an irresistible blend of creamy peanut butter and rich chocolate. It’s an easy dessert that requires no baking, making it perfect for gatherings while satisfying any sweet tooth. Quick to prepare and delightfully delicious, this cheesecake is a foolproof way to impress your guests!

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  • Prep Time 0 minutes
  • Cook Time 30 minutes
  • Yield 10 servings 1x

Ingredients

Scale
  • 16 whole (227 grams) graham crackers
  • 7 tablespoons (100 grams) unsalted butter, melted
  • 24 ounces (680 grams) cream cheese, softened to room temperature
  • 1 1/2 cups (188 grams) powdered sugar
  • 1 cup (270 grams) creamy peanut butter
  • 1 teaspoon vanilla extract
  • 1/2 cup (120 ml) heavy cream, at room temperature
  • 1/2 cup (120 ml) heavy cream
  • 4 ounces (113 grams) semisweet chocolate

Instructions

  1. Crush the graham crackers in a food processor until finely ground.
  2. Mix in the melted butter until the graham cracker mixture is moistened.
  3. Grease the bottom and sides of a 9-inch springform pan thoroughly.
  4. Transfer the crust to the pan and press it evenly into the bottom and 1-inch up the sides. Refrigerate it.
  5. In an electric mixer with a paddle attachment, beat the softened cream cheese for one minute until smooth, scraping the bowl as needed.
  6. Add the powdered sugar and mix until smooth.
  7. Incorporate the peanut butter, vanilla, and heavy cream, beating in between each addition and scraping down the bowl.
  8. Beat on medium high speed for about 2 minutes until completely smooth and creamy.
  9. Pour the cheesecake mixture into the springform pan and refrigerate for at least 6 hours or overnight.
  10. In a small saucepan, bring the remaining heavy cream to a simmer, remove from heat, and stir in the chopped chocolate.
  11. Let it stand for 1 minute, then stir until smooth and chocolate is completely melted.
  12. Cool for 5 minutes before pouring the chocolate ganache over the cheesecake.
  13. Return the cheesecake to the fridge to chill for another hour before serving. If needed, freeze for up to 1 hour to firm it up for slicing. Keep refrigerated or frozen.

Notes

For a smoother cheesecake, ensure all ingredients are at room temperature before mixing.
The cheesecake can be stored in the refrigerator for up to a week or in the freezer for a couple of months.
Feel free to top with additional chocolate shavings or peanut butter drizzle for extra flavor.

Nutrition

  • Serving Size: 1 slice
  • Calories: 435
  • Sugar: 24g
  • Sodium: 450mg
  • Fat: 31g
  • Saturated Fat: 13g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 34g
  • Fiber: 2g
  • Protein: 9g
  • Cholesterol: 55mg

Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.

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