“This easy no-bake peanut butter cheesecake is rich, creamy, and decadent. With a chocolate cookie crust, a creamy peanut butter filling, and topped with a simple chocolate ganache, the combination of chocolate and peanut butter is utterly dreamy.”
Crust:
– 1 package of chocolate sandwich cookies (30 cookies).
– 6 tablespoons unsalted butter, melted and cooled
Peanut Butter Cheesecake:
– 24 ounces full fat cream cheese, room temperature
– 1 cup creamy peanut butter
– 1 ½ cups powdered sugar
– 1 teaspoon vanilla extract
– ½ cup heavy cream
Chocolate Ganache:
– ½ cup heavy cream
– ⅔ cup semi sweet chocolate chips
5. Add the mixture to the prepared pan and evenly spread over the crust. Make sure the top is even and smooth so you have a nice surface to pour the ganache on later.
Notes:
This cheesecake needs an hour to set before you put the ganache on top, and then another hour to set the ganache. You can slice and eat it then, but its really great if you let it sit 5-6 hours or even overnight.