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.
1. Combine cookies and melted butter in a food processor until evenly crushed, resembling chocolate sand. Press mixture evenly into a 9” springform pan, using a flat-bottomed glass for assistance.
2. In an electric mixer, blend cream cheese and peanut butter until smooth and fluffy. Add powdered sugar, mixing until smooth and scraping sides of the bowl. Incorporate vanilla extract until combined.
3. Gradually mix heavy cream until stiff peaks form. Spread mixture evenly over crust in prepared pan, ensuring a smooth top for ganache later. Chill covered in fridge for 1 hour.