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Decadent No-Bake Chocolate Peanut Butter

Decadent No-Bake Chocolate Peanut Butter Cheesecake Delight

Indulge in the creamy goodness of Decadent No-Bake Chocolate Peanut Butter cheesecake, perfect for summer gatherings.
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Prep Time 30 minutes
Chilling Time 12 hours
Total Time 12 hours 30 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups Graham Crackers Substitute with gluten-free crackers for a gluten-free option.
  • 1/2 cup Unsalted Butter Use coconut oil for a dairy-free alternative.
For the Cheesecake Filling
  • 1 cup Whipping Cream Ensure it’s cold for optimal whipping.
  • 8 oz Cream Cheese Opt for full-fat for the richest flavor or dairy-free for vegan.
  • 1/2 cup Greek Yogurt Can be replaced with sour cream or omitted.
  • 1 cup Powdered Sugar Can use granulated sugar blended to a powder.
  • 1/2 cup Natural Peanut Butter Swap for almond butter if preferred.
  • 1 tsp Vanilla Extract Opt for pure vanilla extract for the best taste.
For the Ganache Topping
  • 8 oz Dark Chocolate Substitute with semi-sweet or dairy-free chocolate.
  • 1 cup Whipping Cream Heat until simmering.

Equipment

  • 9-inch springform pan
  • Food Processor
  • Electric Mixer
  • Saucepan
  • Mixing bowls

Method
 

Step-by-Step Instructions
  1. Prepare the Crust: Line a 9-inch springform pan with parchment paper. Crush graham crackers until fine crumbs, mix with melted unsalted butter, and press into the pan. Chill for 30 minutes.
  2. Make Cheesecake Filling: Whip cold heavy cream until stiff peaks form. Blend cream cheese, Greek yogurt, powdered sugar, natural peanut butter, and vanilla extract until smooth. Fold in whipped cream and pour into crust. Refrigerate overnight.
  3. Prepare Ganache: Heat whipping cream until it simmers. Pour over chopped dark chocolate, let sit for 2-3 minutes, then stir until smooth. Cool to a pourable consistency.
  4. Assemble Cheesecake: Pour ganache over the cheesecake, spreading evenly. Return to refrigerator for 1 hour to set.
  5. Slice & Serve: Dip a sharp knife in hot water, wipe dry, and slice the cheesecake into wedges. Serve chilled.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 30gProtein: 6gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 20gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Chill overnight for best flavor. Customize topping as desired. Store in the fridge for up to 3 days or freeze for up to 2 months.

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