No Bake Peanut Butter Cheesecake (Print Version)
# Ingredients:
→ For the crust
01 -
24 chocolate sandwich cookies like Oreos
02 -
1/4 cup unsalted butter, melted
→ For the filling
03 -
16 oz cream cheese, softened
04 -
1 cup creamy peanut butter
05 -
1/2 cup powdered sugar
06 -
1 teaspoon vanilla extract
07 -
1 cup heavy whipping cream
→ Optional toppings
08 -
Crushed peanuts
09 -
Chocolate ganache
10 -
Hot fudge sauce
11 -
Melted peanut butter
12 -
Whipped cream
# Instructions:
01 -
Line a 9-inch springform pan with parchment paper.
02 -
Crush cookies into fine crumbs and mix with melted butter. Press into the pan firmly to form the crust. Chill while preparing filling.
03 -
In a large bowl, beat cream cheese until smooth. Add peanut butter, powdered sugar, and vanilla. Beat until well combined.
04 -
In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the peanut butter mixture.
05 -
Spread the filling over the crust and smooth the top.
06 -
Cover and refrigerate for at least 6 hours or overnight until set.
07 -
Before serving, drizzle with hot fudge and melted peanut butter, then top with crushed peanuts or ganache and a swirl of whipped cream if desired.
# Notes:
01 -
Use full-fat cream cheese for best texture.
02 -
Make sure the peanut butter is creamy and not too oily.
03 -
Fold whipped cream gently to keep the mixture light and airy.
04 -
Chill overnight for best results.
05 -
Warm hot fudge and peanut butter slightly before drizzling.
06 -
Clean knife between slices for neat presentation.