No-Bake Peanut Butter Cheesecake Recipe – Creamy & Indulgent Dessert

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When it comes to indulgent desserts that combine rich flavors and creamy textures, the No-Bake Peanut Butter Cheesecake is a standout choice. Perfect for any occasion, this recipe requires no oven, making it incredibly easy and fuss-free. The luscious combination of a chocolate cookie crust, a velvety peanut butter filling, and a decadent ganache topping makes it a dessert to remember. Whether you’re hosting a dinner party or simply treating yourself, this no-bake cheesecake delivers flavor, convenience, and elegance in every bite.

Ingredients:

For the Crust:

  • 24 Oreo cookies (cream filling included)
  • 5 tablespoons unsalted butter, melted

For the Filling:

  • 24 ounces (680 g) full-fat cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups heavy whipping cream

For the Topping:

  • 4 ounces dark chocolate, chopped
  • 1/2 cup heavy cream
  • Miniature peanut butter cups or chopped peanuts for garnish

Preparation:

Step 1: Prepare the Crust

  1. Begin by crushing 24 Oreo cookies into fine crumbs. You can use a food processor or place the cookies in a zip-top bag and crush them with a rolling pin.
  2. Transfer the crumbs to a bowl and mix them with 5 tablespoons of melted butter until the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan to form the crust. Use the back of a spoon or the bottom of a glass for even pressure.
  4. Refrigerate the crust while you prepare the filling.

Step 2: Make the Peanut Butter Filling

  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. This step is essential to avoid lumps in the filling.
  2. Add the peanut butter, powdered sugar, and vanilla extract to the bowl. Mix well until all ingredients are fully combined and smooth.
  3. In a separate bowl, whip the heavy whipping cream until stiff peaks form. This will add lightness and a fluffy texture to the cheesecake.
  4. Gently fold the whipped cream into the peanut butter mixture in batches, ensuring everything is evenly incorporated without deflating the whipped cream.

Step 3: Assemble the Cheesecake

  1. Remove the prepared crust from the refrigerator.
  2. Pour the peanut butter filling over the crust and spread it evenly using a spatula.
  3. Smooth out the top for a neat finish. Cover the springform pan with plastic wrap or foil and refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to set completely.

Step 4: Prepare the Chocolate Ganache Topping

  1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Be careful not to boil it.
  2. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for a minute to melt the chocolate.
  3. Stir the mixture gently until smooth and glossy. Allow the ganache to cool slightly to a pourable consistency.

Step 5: Decorate and Serve

  1. Remove the cheesecake from the refrigerator and carefully release it from the springform pan.
  2. Pour the cooled ganache over the top, spreading it to the edges with a spatula or allowing it to drip slightly over the sides for a decorative effect.
  3. Garnish with miniature peanut butter cups, chopped peanuts, or fresh raspberries for an extra layer of flavor and texture.

Cooking Notes:

  • Room Temperature Ingredients: Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • Crust Tips: For a firmer crust, bake it at 350°F (175°C) for 8-10 minutes, then let it cool completely before adding the filling.
  • Ganache Texture: If your ganache thickens too much before pouring, gently reheat it over a double boiler or in the microwave for a few seconds.
  • Storage: Store leftovers in the refrigerator for up to 5 days.

Serving Suggestions:

  • Serve chilled for the best texture and flavor.
  • Pair slices with a drizzle of caramel sauce or a dollop of whipped cream for an extra treat.
  • Add a side of fresh berries to complement the rich, creamy flavors.

Tips:

  1. Peanut Butter Choice: Use creamy peanut butter for a smooth filling. Avoid natural peanut butter, as it may separate and affect the texture.
  2. Make-Ahead Dessert: This cheesecake can be made a day or two in advance, making it a perfect choice for parties or gatherings.
  3. Chocolate Variety: Experiment with milk or white chocolate for the ganache topping if you prefer a milder flavor.
  4. Springform Pan: Line the bottom of the pan with parchment paper for easier removal.

Prep Time: 30 minutes

Chill Time: 6 hours

Total Time: 6 hours 30 minutes

Nutritional Information (Per Slice):

  • Calories: 550
  • Protein: 9 g
  • Sodium: 330 mg

FAQs:

Q1: Can I freeze the No-Bake Peanut Butter Cheesecake?

Yes, you can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving.

Q2: What can I use as a crust alternative?

If you don’t have Oreo cookies, graham cracker crumbs or chocolate wafer cookies are great substitutes.

Q3: Can I make this cheesecake dairy-free?

Yes, use dairy-free cream cheese, coconut cream instead of heavy cream, and a dairy-free butter substitute for the crust.

Q4: What toppings can I use if I don’t like chocolate?

Try caramel sauce, crushed pretzels, or a fruit compote for a unique twist.

Q5: How do I avoid a runny filling?

Ensure the heavy cream is whipped to stiff peaks and the cheesecake is chilled for the full recommended time.

Conclusion:

The No-Bake Peanut Butter Cheesecake is the ultimate dessert for peanut butter lovers. Its creamy texture, rich flavor, and chocolatey goodness make it a crowd-pleaser that’s perfect for every occasion. Easy to prepare and requiring minimal effort, this dessert is proof that you don’t need an oven to create a show-stopping treat. Whether you’re indulging on your own or sharing with loved ones, this cheesecake is bound to become a favorite in your recipe collection. Give it a try—you won’t regret it!

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No-Bake Peanut Butter Cheesecake

  • Author: Imili Johnson
  • Total Time: 6 hours 30 minutes
Print Recipe

Ingredients

Scale

Ingredients:

For the Crust:

  • 24 Oreo cookies (cream filling included)
  • 5 tablespoons unsalted butter, melted

For the Filling:

  • 24 ounces (680 g) full-fat cream cheese, softened
  • 1 cup creamy peanut butter
  • 1 1/4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/4 cups heavy whipping cream

For the Topping:

  • 4 ounces dark chocolate, chopped
  • 1/2 cup heavy cream
  • Miniature peanut butter cups or chopped peanuts for garnish

Instructions

Preparation:

Step 1: Prepare the Crust

  1. Begin by crushing 24 Oreo cookies into fine crumbs. You can use a food processor or place the cookies in a zip-top bag and crush them with a rolling pin.
  2. Transfer the crumbs to a bowl and mix them with 5 tablespoons of melted butter until the mixture resembles wet sand.
  3. Press the crumb mixture firmly into the bottom and slightly up the sides of a 9-inch springform pan to form the crust. Use the back of a spoon or the bottom of a glass for even pressure.
  4. Refrigerate the crust while you prepare the filling.

Step 2: Make the Peanut Butter Filling

  1. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. This step is essential to avoid lumps in the filling.
  2. Add the peanut butter, powdered sugar, and vanilla extract to the bowl. Mix well until all ingredients are fully combined and smooth.
  3. In a separate bowl, whip the heavy whipping cream until stiff peaks form. This will add lightness and a fluffy texture to the cheesecake.
  4. Gently fold the whipped cream into the peanut butter mixture in batches, ensuring everything is evenly incorporated without deflating the whipped cream.

Step 3: Assemble the Cheesecake

  1. Remove the prepared crust from the refrigerator.
  2. Pour the peanut butter filling over the crust and spread it evenly using a spatula.
  3. Smooth out the top for a neat finish. Cover the springform pan with plastic wrap or foil and refrigerate the cheesecake for at least 6 hours, preferably overnight, to allow it to set completely.

Step 4: Prepare the Chocolate Ganache Topping

  1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Be careful not to boil it.
  2. Pour the hot cream over the chopped dark chocolate in a heatproof bowl. Let it sit for a minute to melt the chocolate.
  3. Stir the mixture gently until smooth and glossy. Allow the ganache to cool slightly to a pourable consistency.

Step 5: Decorate and Serve

  1. Remove the cheesecake from the refrigerator and carefully release it from the springform pan.
  2. Pour the cooled ganache over the top, spreading it to the edges with a spatula or allowing it to drip slightly over the sides for a decorative effect.
  3. Garnish with miniature peanut butter cups, chopped peanuts, or fresh raspberries for an extra layer of flavor and texture.

Notes

Cooking Notes:

  • Room Temperature Ingredients: Make sure the cream cheese is fully softened to avoid lumps in the filling.
  • Crust Tips: For a firmer crust, bake it at 350°F (175°C) for 8-10 minutes, then let it cool completely before adding the filling.
  • Ganache Texture: If your ganache thickens too much before pouring, gently reheat it over a double boiler or in the microwave for a few seconds.
  • Storage: Store leftovers in the refrigerator for up to 5 days.
  • Prep Time: 30 minutes
  • Cook Time: 6 hours

Nutrition

  • Calories: 550
  • Sodium: 330 mg
  • Protein: 9 g

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