No Bake Chocolate Peanut Butter Cheesecake

the gingered whisk

“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.”

- The Gingered Whisk

peanut butter

Key Ingredient

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

Ingredients

No Bake Chocolate Peanut Butter Cheesecake Recipe

Yield

12 servings

Prep Time

30 minutes

Total Time

6 hours  30 minutes

1. In a food processor, combine together the cookies and the melted cooled butter.

Crust:

2. Process until the cookies are evenly crushed and the mixture resembles chocolate sand.

Crust:

3. Press into a 9” springform pan, evenly along the bottom and up the sides. Use a flat bottomed glass to help you.

Crust:

1. In the bowl of an electric mixer, combine the cream cheese and peanut butter until smooth and fluffy.

Cheesecake:

2. Add in the powdered sugar, mixing until smooth and scraping down the sides of the bowl.

Cheesecake:

3. Add in the vanilla extract and mix until combined.

Cheesecake:

4. Slowly add in the heavy cream and mix until you get stiff peaks.

Cheesecake:

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.

Cheesecake:

6. Cover with plastic wrap and place in the fridge to chill for 1 hour.

Cheesecake:

1. In a small saucepan, bring the heavy cream to a simmer.

Chocolate Ganache:

2. Remove the pan from the heat and add in the chocolate chips.

Chocolate Ganache:

3. Whisk until the chocolate has melted and the mixture is smooth.

Chocolate Ganache:

4. Allow to cool to room for 5-10 minutes, and then pour over the peanut butter cheesecake.

Chocolate Ganache:

5. Chill for at least 1 hour (or overnight), or until the chocolate ganache is set.

Chocolate Ganache:

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.

Enjoy!

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