Description

This No Bake Chocolate Peanut Butter Cheesecake is irresistibly creamy and packed with flavor. With simple ingredients like peanut butter and chocolate, it’s an easy dessert that’s perfect for any occasion, whether it’s a family gathering or a sweet treat at home.

Ingredients

Scale

16 whole graham crackers (227 grams)
7 tablespoons unsalted butter, melted (100 grams)
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)
1/2 cup heavy cream (120 ml)
4 ounces semisweet chocolate (113 grams)

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Instructions

Crush the graham crackers in a food processor until finely ground.
Add melted butter and pulse until the mixture is moistened.
Grease the sides and bottom of a 9-inch springform pan thoroughly.
Press the graham cracker mixture firmly into the bottom and 1 inch up the sides of the pan. Refrigerate to set.
In an electric mixer, beat the cream cheese for about one minute until smooth.
Mix in the powdered sugar and continue to beat until combined.
Add the peanut butter, vanilla, and room temperature heavy cream, beating after each addition until smooth.
Beat on medium-high speed for about 2 minutes until the mixture is perfectly creamy.
Pour the cheesecake mixture into the springform pan and refrigerate for at least 6 hours or overnight.
In a saucepan, heat the remaining heavy cream until simmering, then remove from heat and stir in the chopped chocolate until smooth.
Let it cool for 5 minutes before pouring on top of the cheesecake.
Return the cheesecake to the fridge to chill for an additional hour before serving. If the cheesecake is too soft, freeze for 30 minutes to 1 hour before slicing.

Notes

Make sure to use room temperature cream cheese for easy mixing.
For a chocolate drizzle, add extra melted chocolate on top before serving.
Store leftovers in the refrigerator or freezer.

Nutrition

Serving Size: 1 slice
Calories: 490
Sugar: 30g
Sodium: 280mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 44g
Fiber: 2g
Protein: 9g
Cholesterol: 60mg