Introduction
Indulge in the rich and creamy goodness of a No-Bake Chocolate Peanut Butter Cheesecake. This decadent dessert is perfect for chocolate and peanut butter lovers alike. With its velvety texture and a flavorful crust, this cheesecake is easy to make and sure to impress your guests. Plus, since it requires no baking, you can prepare it in a snap!
Detailed Ingredients with measures
For the crust:
– 1 ½ cups chocolate cookie crumbs
– ½ cup unsalted butter, melted
For the cheesecake filling:
– 16 oz cream cheese, softened
– 1 cup powdered sugar
– 1 cup creamy peanut butter
– 1 tsp vanilla extract
– 1 cup heavy cream
For the chocolate ganache:
– 1 cup chocolate chips
– ½ cup heavy cream
Prep Time
The prep time for this No-Bake Chocolate Peanut Butter Cheesecake is approximately 30 minutes.
Cook Time, Total Time, Yield
There is no cooking required for this cheesecake. The total time, including chilling, is around 4 hours. This recipe yields a delicious cheesecake that serves about 8-10 people.
Detailed Directions and Instructions
Prepare the Base
Crush the digestive biscuits in a food processor until finely ground. Combine the crushed biscuits with melted butter and mix until well combined. Press this mixture into the base of a springform pan evenly and firmly.
Make the Filling
In a mixing bowl, beat the cream cheese until smooth. Add the peanut butter and mix until well combined and creamy. Gradually add powdered sugar and mix until there are no lumps.
Incorporate Whipped Cream
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the peanut butter and cream cheese mixture, being careful not to deflate the whipped cream.
Add Chocolate Layer
Melt the chocolate and let it cool slightly. Carefully fold the melted chocolate into the filling mixture until completely combined.
Fill the Cheesecake
Spoon the peanut butter and chocolate filling over the prepared biscuit base in the springform pan. Smooth the top with a spatula.
Chill the Cheesecake
Cover the cheesecake with plastic wrap and refrigerate for a minimum of 6 hours, or ideally overnight, until set.
Serve
Once set, remove the cheesecake from the springform pan. Slice and serve chilled. Optionally, top with chocolate shavings or additional peanut butter if desired.
Notes
Peanut Butter
For the best flavor, use creamy peanut butter. Natural peanut butter may alter the texture.
Chocolate
Use high-quality chocolate for a richer taste in the filling. Dark chocolate is recommended for a more intense flavor.
Serving Suggestions
Serve with crushed peanuts or drizzled chocolate sauce for added texture and flavor.
Storage
This cheesecake can be stored in the refrigerator for up to five days.
