Description
This No Bake Chocolate Peanut Butter Cheesecake is a decadent and creamy dessert combining a buttery graham cracker crust with a smooth peanut butter cheesecake filling, topped with a rich chocolate ganache. Ready in just over half an hour plus chilling time, it’s an easy, crowd-pleasing treat perfect for any occasion.
Ingredients
Scale
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
- Make the crust: Place the graham crackers into the bowl of a food processor and pulse until finely ground. Add the melted butter and pulse again until the mixture is evenly moistened by the butter.
- Prepare the pan: Thoroughly grease the bottom and sides of a 9-inch springform pan to prevent sticking.
- Form the crust: Transfer the graham cracker mixture into the prepared pan. Using the bottom of a measuring cup or flat glass, press the crust firmly and evenly into the bottom and about 1 inch up the sides of the pan. Place the crust in the refrigerator to chill.
- Make the filling: In the bowl of an electric mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed for about one minute until smooth and creamy, scraping down the sides and bottom of the bowl as needed.
- Add sugar and mix: Add the powdered sugar and continue beating until fully incorporated and smooth.
- Incorporate peanut butter and vanilla: Add the creamy peanut butter and vanilla extract, beating after each addition and scraping down the sides to ensure everything is fully mixed.
- Add heavy cream: Pour in the 1/2 cup of heavy cream (room temperature) and beat the mixture on medium-high speed for about 2 minutes until it is completely smooth and creamy.
- Assemble cheesecake: Pour the peanut butter cheesecake filling into the prepared springform pan over the chilled crust. Smooth the top with a spatula and refrigerate for at least 6 hours or preferably overnight to set.
- Make the ganache: In a small saucepan, bring 1/2 cup heavy cream to a simmer over medium heat. Remove from heat and add the chopped semisweet chocolate. Let it sit for 1 minute, then stir until the chocolate has melted completely and the ganache is smooth. Alternatively, heat the cream in the microwave before adding the chocolate.
- Apply ganache and chill: Allow the ganache to cool for 5 minutes, then pour evenly over the chilled cheesecake. Return the cheesecake to the refrigerator to chill for another hour to allow the ganache to set.
- Firm up if needed: If the cheesecake is too soft to slice cleanly, place it in the freezer for 30 minutes to 1 hour to firm up before serving. Keep refrigerated or frozen until ready to serve.
Notes
- Make sure the cream cheese and heavy cream are at room temperature for a smooth filling.
- The cheesecake can be prepared a day ahead and kept refrigerated for best flavor and texture.
- Use creamy peanut butter for a smooth consistency in the filling.
- If you prefer a richer chocolate flavor, use bittersweet chocolate instead of semisweet for the ganache.
- This cheesecake should be kept refrigerated and consumed within 3-4 days for optimal freshness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
