No Bake Peanut Butter Cheesecake
Peanut Butter Cheesecake is a creamy, no bake cheesecake. Rich with peanut butter and chocolate flavor. With only a handful of ingredients, you could be licking the bowl in less than 20 minutes!
Servings 16 slices
Chocolate Crust (see notes)
- 1 cup chocolate cookie crumbs
- 2 tbsp melted butter
- 1 pint whipping cream
- 3/4 cup sugar
- 16 oz cream cheese room temperature
- 1 cup peanut butter
- 1 pkg cheesecake (or vanilla) flavored pudding mix
- 1 cup heavy whipping cream
- 1 1/2 cups chocolate chips
Combine the melted butter and cookie crumbs to create the crust mixture.
Press the crust into the bottom of a 9 inch springform pan. Place in the freezer while making the cheesecake filling.
Whip together the cream and sugar until stiff peaks form. Set aside.
In a separate bowl, mix together the cream cheese and peanut butter until smooth. Slowly add the pudding mix (just the powder!) until completely incorporated and smooth.
Add the whipped cream to the cream cheese/ peanut butter mixture and beat until smooth.
Pour into the crust and refrigerate. For best results, let it chill in the fridge over night.
About an hour before serving, add the chocolate ganache. Make it by microwaving the heavy cream until steaming. Pour the steaming cream over the chcoolate chips and let it sit or 5 mintutes. Then stir until smooth. Allow the ganache to cool a bit before pouring onto the chilled cheesecake.
If you'd like your crust to go up the sides of the cheesecake, double the crust recipe.
If using a springform pan, for easy release, line the edges with a strip of parchment paper.
Calories: 553kcal | Carbohydrates: 39g | Protein: 8g | Fat: 42g | Saturated Fat: 21g | Cholesterol: 98mg | Sodium: 297mg | Potassium: 190mg | Fiber: 2g | Sugar: 30g | Vitamin A: 1116IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 1mg