Description
A rich and creamy no-bake chocolate peanut butter cheesecake featuring a crunchy chocolate cookie crust, smooth peanut butter filling, and topped with melted chocolate and chopped peanuts. Perfect for dessert lovers who want an indulgent 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
- 1 cup semi-sweet chocolate chips, melted
- 1/2 cup chopped peanuts, for garnish
- Chocolate syrup, for drizzling
Instructions
- Prepare the Crust: In a medium bowl, mix the crushed chocolate sandwich cookies with the melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create the crust. Place the pan in the refrigerator to chill while you prepare the filling.
- Make the Filling: In a large bowl, beat the softened cream cheese, peanut butter, powdered sugar, and vanilla extract together until the mixture is smooth and creamy, ensuring there are no lumps.
- Incorporate Whipped Cream: Gently fold the whipped heavy cream into the peanut butter and cream cheese mixture until fully combined. This step adds lightness to the filling.
- Assemble the Cheesecake: Evenly spread the peanut butter filling 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 over the surface of the cheesecake, distributing it decoratively.
- Garnish: Sprinkle the chopped peanuts evenly on top to add crunch and enhance peanut flavor.
- Chill and Set: Cover the cheesecake with plastic wrap and refrigerate it for at least 4 hours, or until the filling is firm and set.
- Serve: Before serving, drizzle with chocolate syrup for an extra touch of chocolate and flavor. Cut into slices and enjoy.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Use a high-quality peanut butter for the best flavor.
- Allow enough chilling time to ensure the cheesecake sets properly.
- Leftovers can be stored in the refrigerator covered for up to 3 days.
- You can substitute chopped peanuts with crushed pretzels for a salty twist.
