Instructions
Step 1: Prepare the Crust
- Combine graham cracker crumbs, melted butter, and sugar in a medium bowl. Mix well.
- Press mixture into the bottom of a 9-inch springform pan. Refrigerate while you prepare the filling.
Step 2: Make the Peanut Butter Cheesecake Filling
- Beat softened cream cheese, peanut butter, powdered sugar, and vanilla extract until smooth and creamy.
- In a separate bowl, whip cold heavy cream until stiff peaks form.
- Gently fold whipped cream into the peanut butter mixture until combined and smooth.
- Pour filling over the chilled crust and spread evenly.
Step 3: Chill
- Cover and refrigerate for at least 6 hours, or overnight, until set.
Step 4: Make the Chocolate Ganache Topping
- Heat heavy cream in a small saucepan over medium heat until it simmers.
- Remove from heat, add chocolate chips, and stir until melted and smooth.
- Let cool slightly, then pour over the chilled cheesecake and spread evenly.
- Garnish with chopped peanuts (optional).
Step 5: Serve
- Remove from the springform pan, transfer to a serving plate, slice, and serve chilled!
Cook Notes & Tips
- Use room temperature cream cheese for a smoother filling.
- Chill for at least 6 hours (or overnight) for best texture.
- A springform pan is ideal, but a deep-dish pie pan works too.
Recipe Variations
- Chocolate Peanut Butter Cheesecake: Add 1/4 cup cocoa powder to the filling.
- Crunchy Crust: Use chocolate graham crackers.
- Nutella Swirl: Swirl in 1/4 cup Nutella before chilling.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead of time? A: Yes! Make it up to 2 days in advance and refrigerate.
Q: How do I store leftovers? A: Store in an airtight container in the refrigerator for up to 5 days.
Q: Can I freeze this cheesecake? A: Yes, without the ganache, for up to 2 months. Wrap tightly and thaw overnight in the refrigerator.
This No-Bake Peanut Butter Cheesecake is a creamy, dreamy dessert that’s sure to impress! Enjoy the perfect peanut butter and chocolate combination in every bite!
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