No-Bake Chocolate Peanut Butter Cheesecake
A creamy and indulgent no-bake cheesecake, combining the richness of chocolate with the smoothness of peanut butter, topped with a glossy ganache for the perfect dessert.
Ingredients
For the crust
- 2 cups chocolate graham cracker crumbs Approximately 14 full sheets; can substitute with Oreo cookies.
- 1/2 cup unsalted butter Melted, acts as the mortar for the crust.
For the filling
- 24 oz cream cheese Full-fat, brick-style, softened to room temperature.
- 1 cup creamy peanut butter Use standard brands like Jif or Skippy.
- 1 cup powdered sugar Sifted to prevent lumps.
- 1 teaspoon vanilla extract High-quality pure vanilla is recommended.
- 1 cup heavy whipping cream Must be very cold for stiff peaks.
For the ganache
- 1 cup semisweet chocolate chips Provides balance against the salty peanut butter.
- 1/2 cup heavy whipping cream Used for the ganache glaze.
Instructions
Phase 1: Engineering the Perfect Crust
- In a medium bowl, mix chocolate crumbs and melted butter until resembling wet sand.
- Press the mixture into a 9-inch springform pan using the flat bottom of a measuring cup.
- Chill the crust in the refrigerator to set.
Phase 2: The Art of the Filling
- Beat the softened cream cheese until smooth.
- Add peanut butter, powdered sugar, and vanilla; beat until uniform.
- In a separate chilled bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the peanut butter mixture.
- Spread the filling over the chilled crust and smooth the top.
- Chill for at least 4 hours, preferably overnight.
Phase 3: The Ganache Crown
- Warm the cream until it begins to simmer.
- Pour the cream over the chocolate chips and let sit for 3 minutes.
- Stir gently until the mixture is glossy and smooth.
- Pour the ganache over the chilled cheesecake and let set in the fridge for 30 minutes.
Notes
For clean slices, use a thin-bladed knife warmed under hot water before each cut. Variations include adding chopped peanut butter cups, mixing in crushed pretzels, or using espresso powder for the ganache.